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. ALL COOLERS AND FREEZERS MUST BE RUNNING. COOLERS MUST MAINTAIN 40*F OR BELOW FREEZERS 0*F OR BELOW.
critical Other
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO GAS SERVICE AVAILABLE YET. MUST PROVIDE.
critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees.NEED TO PROVIDE EXPOSED HAND SINK IN FRONT PREP AREA
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NEED ...
serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER. MUST PROVIDE PROOF OF ENROLLEMENT OR CITY OF CHICAGO CERTIFICATE.
serious Sanitation
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. NEED TO HOOK UP 3 COMP SINK FOR PROPER WASH AND SANITIZING. ALSO ...
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. REPLACE BROKEN SNEEZE GUARD ON THE FREEZER.
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. NEED TO CLEAN AND SANITIZE ALL EQUIPMENT AND PREP TABLES. CLEAN ALL INTERIORS OF COOLERS AND FREEZERS. ALSO CLEAN THE B...
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. CLEAN RHE FLOORS THROUGHOUT PREMISES.
minor Food Storage & Handling
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. RESTROOM DOOR NOT SELF CLOSING. PLACE GARBAGE CAN WITH A LID IN RESTROOM.
minor Sanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE CONSTRUCTION CLUTTER FROM PREMISES.