Carson'S Ribs

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2627135 DATED NOVEMBER 14 2025 INSTRUCTED FACILITY TO #48 SERVICE 3 COMPARTMENT SINK. OBSERVED 3 COMPARTMENT SINK TO BE SLOW DRAINING IN BOTH THE FLOOR ...

PROPER COLD HOLDING TEMPERATURES

OBSERVED TWICE BAKED POTATOES HELD AT AN INADEQUATE TEMPERATURE OF 54 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS OF TWICE BAKED POTATOES ($30) PRIORITY VIOLATION 7-38-005 CITATION ISSUED...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK FOOD CONTAINERS IN DRY STORAGE AREA WITH NO LABELS. INSTRUCTED MANAGER TO PROVIDE LABELS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTED SHELVING IN WALK IN COOLER OF FACILITY. INSTRUCTED MAANGER TO REPAINT OR REPLACE RUSTED SHELVING.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED 3 COMPARTMENT SINK NOT IN PROPER WORKING ORDER. 3 COMPARTMENT SINK IS SLOW DRAINING. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND SINK IN REAR BAR AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH ICE AND BOTTLED BEER. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOPS DRYING IMPROPERLY THROUGHOUGT REAR PREP/ DRY STORAGE SPACE INSIDE LARGE MOP BUCKETS. INSTRUCTED TO HANG.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED EXCESSIVE AMOUNTS OF PINK AND BLACK SLIMELIKE BUILT UP ON INTERIOR LID OF ICE MACHINE AND DRIPPING ONTO ICE USED FOR HUMAN CONSUMPTION DURING TIME OF INSPECTION. INSTRUCTED TO REMOVE ICE CLEAN AND SANITIZE. PRIORITY FOUNDATION VIOLATION. 7-3...

PROPER DATE MARKING AND DISPOSITION

OBSERVED VARIOUS TCS FOODS (BBQ CHICKEN, COOKED CHIC WIKEN WINGS, BAKED POTATOES, COOKED RIBS, POTATOES AU GRATIN, COLE SLAW AND SALMON ALL PREPARED-ON SITE PREPARED ON SITE AND STORED FOR MORE THAN 24 HOURS WITHOUT LABELS INCLUDING DISCARD DATE AS R...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOPS DRYING IMPROPERLY THROUGHOUGT REAR PREP/ DRY STORAGE SPACE INSIDE LARGE MOP BUCKETS. INSTRUCTED TO HANG.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Ice build-up noted at cook line prep cooler, instructed to repair and maintain.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

cracks noted at wall next to smoking station, instructed to seal.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

using saran wrap as a barrier between soiled dishes and clean one, instructed to use proper material than can be scrubbed and cleaned.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

Open drinks for employee on prep table, instructed to have closed container or away from prep tables.

PROPER COLD HOLDING TEMPERATURES

Found about 36lbs of cooked chicken at temperature ranging between 67.3f-46.1f, 50 lbs of cooked pork ribs at 58.5f. both meats placed in walk-in cooler a day before. instructed to hold all cold TCS foods at 41f or lower. priority violation 7-38-005....

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Improper cooling method, hot food stacked more than one layer on sheet trays, covered tightly with a saran wrap. not allowing cold air to circulate around product. instructed manager to uncover hot food to facilitate cooling down process. priority f...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food not labeled ( flour ) instructed to label.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

fly strips hung in prep area, instructed to remove from a open food areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Ice build up noted at several low boy coolers around cooling units, instructed to remove and maintain.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED THAT ALL PERSONS IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND ON SITE AT...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PORK, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

- THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

- NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

- NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

- OBSERVED A SLIGHT DEBRIS BUILDUP ON THE INTERIOR OF BOTH ICE MACHINES. MUST REMOVE DEBRIS DETAIL CLEAN/HAVE SERVICED AND MAINTAIN. -

PROPER HOT HOLDING TEMPERATURES

- OBSERVED APPROX 10# OF BEEF BEING HELD IN A HOT HOLD UNIT IN THE KITCHEN AT IMPROPER TEMPERATURE (106.4F-115.3F). MUST HOT HOLD ALL TCS FOODS AT 135F OR ABOVE. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE FOODS WITH A REPORTED VALUE OF ...

PROPER COLD HOLDING TEMPERATURES

- OBSERVED FOODS BEING HELD IN THE PREP COOLERS, REACH IN COOLERS, AND WALK IN COOLER AT IMPROPER TEMPERATURE. OBSERVED CHEESE (45.3F-48.0F), CHICKEN (45.3F-62.3F), PORK (52.0-76.3F), HAM (81.0F), RIBS (63.1F), ROASTED POTATOES (48.2), TWICE BAKED P...

PROPER DATE MARKING AND DISPOSITION

- MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

- MUST PROVIDE CONSUMER ADVISORY DISCLOSURE (BY THE FOOD ITEMS IN MENU) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

- OBSERVED FOODS TIGHTLY WRAPPED IN PLASTIC WRAP WHILE COOLING IN THE WALK IN COOLER AND REACH IN COOLERS. MUST COOL FOOD ITEMS IN A WAY THAT FACILITATES MAXIMUM HEAT TRANSFER AND COMPLIES WITH TIME/TEMPERATURE CONTROL FOR SAFETY GUIDELINES. SUCH...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

- MUST PROVIDE AND MAINTAIN ON SITE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. -

ALLERGEN TRAINING AS REQUIRED

- MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS, AND MAINTAIN CERTIFICATES ON SITE. -