critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 53.4 F. WITH FOOD STORED INSIDE. A HELD FOR INSPECTION...
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURE OF COOKED FOODS STORED IN 2- DOOR PREP COOLER PORK 51.6 F,CHICKEN 50.5 F. PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX. 3.5 LBS. $15
serious Plumbing & Waste
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED 3- COMPARTMENT SINK NOT MAINTAINED .OBSERVED A HOLE IN UN...
minor Chemical Safety
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLER.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM LID OF GREASE TRAP AT REAR 3- COMPARTMENT SINK,PREP TABLE.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MICROWAVE,FILTERS AT HOOD,WHEEL BASES OF EQUIPMENT,LIGHT SHIELDS.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DOOR SWEEP ON FRONT DOOR.MUST CLEAN WALLS.
minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROBE & REFRIGERATOR.