Catering Out the Box

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING ON DELI MEATS IN WALK-IN COOLER, INSTRUCTED TO PROPERLY DATE/LABEL TO INDICATE THE DAY OR DATE BY WHICH THE FOOD SHALL BE CONSUMED, SOLD, OR DISPOSED OF FOR A MAXIMUM OF 7 DAYS WHEN HELD FOR MORE THAN 24HOURS AT A TEMPERATURE...

34. PLANT FOOD PROPERLY COOKED FOR HOT HOLDING

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

OBSERVED THE CHAR GRILL DRIP TRAY NOT CLEAN, INSTRUCTED TO CLEAN., ALSO DEFROST REAR BOX FREEZER AND CLEAN ICE BUILD UP.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE AT COFFEE MAKER REAR, INSTRUCTED TO BE ABLE TO LOCATE SO THAT IT MAY BE SERVICED AND MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE WALLS BEHIND THE SLICER, PREP TABLE, HANDSINK ON THE SOUTH WALL NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN THE DISH AREA WALL WEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER THRU-OUT PREMISES, INSTRUCTED TO ORGANIZE AND REMOVE ANY ITEM NOT BEING USED. ALSO OBSERVED 1 SMAL AND 2 MEDIUM PROPANE TANKS, INSTRUCTED TO REMOVE OUT OF THE BUILDING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED ONE LIGHT ONT OVER THE FRYER AT THIS COOKING STATION, INSTRUCTED TO REPAIR/REPLACE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FOOD HANDLER WITH OUT FOOD HANDLER CERTIFICATES, INSTRUCTED TO PROVIDE FOR ALL EMPLOYEES EVEN THE DISH WASHER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE ACCUMMULATION. CLEAN/SANITIZE COUNTER SURFACE WHERE COFFEE MAKERS ARE KEPT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR AT REAR BY 3-COMPARTMENT SINK AND REMOVE WATER FROM FLOOR AT SAME AREA AND AT AREA AT FRONT BY OVERHEAD DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK AT ELBOW OF 3-COMP SINK AT REAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE INTERIOR OF THE 1 DOOR PREP COOLER NEXT TO THE OVEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN THE FLOOR ALONG THE SOUTH WALL COOK'S LINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORAGE ROOM MUST BE ORGANIZED AND MAINTAINED. STORE ALL ITEMS 6" OFF OF THE FLOOR AND AWAY FROM THE WALLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INTERIOR OF ICE MACHINE WITH A SLITE BROWNISH SUBSTANCES ON THE SIDES OF THE ICE MAKER. INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER (OLD EQUIPMENT,BOXES) LOCATED BY THE FRONT DOOR. INSTRUCTED TO REMOVE OLD EQUIPMENT AND ELEVATE BOXES AT LEAST 6 INCHES AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE LIGHT BULB IN WALK-IN FREEZER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ALL STOCK OFF FLOOR AND AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 20-20 MICE DROPPINGS ON FLOOR IN CORNER BETWEEN LOCKERS AND REACH-IN COOLER, 20-30 MICE DROPPINGS SCATTERED ON FLOOR BETWEEN CHEST COOLERS UNDER STAIRWAY,10-15 MICE DROPPINGS ON PLASTIC CONTAINER UNDER DESK, 8 MICE DROPPINGS ON WOODEN CUTTIN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, FRYER CABINETS, POP COOLER, SHELVING UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE LIGHT BULBS IN WALK-IN FREEZER AND VENTILATION HOOD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELEVATE ALL STOCK OFF FLOOR AND AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOOD NOT IN ORIGINAL CONTAINER MUST BE DATED AND LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INTERIOR OF REACH IN COOLER NOT MAINTAINED. MUST DETAIL CLEAN AND SANITIZE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELD FOR REACH IN COOLER AND CANOPY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INSTALL BACKFLOW PREVENT DEVICE ON MOP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL ARTICLES MUST BE SIX INCHES OFF FLOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

CONTINUE TO PROVIDE PROPER LABELD FOR THE SALSA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NEED TO PROVIDE KNIFE RACK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CONTINUE TO CLEAN OVEN, COOLER AND FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CONTINUE TO CLEAN FLOOR AND ELEVATE STOCK 6" OFF FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NEED TO PROVIDE NOZZEL AT 3 COMP. SINK MUST REACH ALL 3 COMPARTMENTS SPRAYER ONLY.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NO PEST CONTROL LOG BOOK FOR REVIEW AT THIS TIME OF INSPECTION NEED TO PROVIDE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME AND NO MANAGER WITH SANITATION CERTIFICATE ON DUTY WHEN SALSA IS BEING PREPARED/PACKAGED. NEED TO PROVIDE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBERSERVED IMPROPER LABELS ON PACKAGED SALSA. NEED TO PROVIDE NAME ADDRESS PHONE # ETC.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

IMPROPERLY STORED KNIFES BETWEEN TABLES NEED TO PROVIDE KNIFE RACK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR OF DOUBLE DOOR OVENS, AND INTERIOR OF 2 DOOR COOLER/FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR UNDER FRYERS, AND ELEVATE ALL STOCK/EQUIPMENT 6" OFF THE FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

3 COMPARTMENT SINK SPRAYER ONLY NEED TO PROVIDE NOZZLE THAT REACHES ALL 3 COMPARTMENTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

The butcher block knife slot is dirty, remove knives from the dirty slot and sanitize them. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

The walk in cooler fan guard and the two door reach in cooler interior is dirty; wash, rinse and sanitize equipment in detail. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and saniti...

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. The baseboards are falling and dirty behind the cooking equipment, clean and repair the floors and baseboards so they are smooth and sani...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Glass lighting is not shielded above the food prep area, shield all glass bulbs or show proof of shatter resistant bulbs. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparat...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

The ice scoop and holder are dirty; wash, rinse and sanitize the ice utensils and maintain in sanitary condition.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NEED TO PROVIDE A EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE BY THE 3 ...