critical Sanitation
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
FOUND A FOOD EMPLOYEE EATING WHILE PREPARING READY TO EAT FOOD PLACING ON A FOOD CUTTING BOARD IN THE PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD...
critical Employee Hygiene
HANDS CLEAN & PROPERLY WASHED
OBSERVED FOOD HANDLER USE THE 1-COMP SINK IN PREP AS A HANDWASHING SINK. INSTRUCTED TO UTILIZE DESIGNATED HANDSINKS ONLY. PIC INSTRUCTED STAFF TO STOP THE PRACTICE AND ONLY USE HAND SINK FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION #7-38-010. CITAT...
critical Employee Hygiene
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD (SLICED AVACADO, TOASTED BREAD, AND BACON) WITH BARE HAND. FOOD EMPLOYEES' MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, T...
critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED HOT WATER AT 147.9F AT THE EXPOSED HANDWASHING SINK AT DISH, FRONT AND REAR PREP. MUST PROVIDE HOT WATER BETWEEN 100-120F AT THE HANDWASHING SINKS. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
serious Food Temperature
PROPER COLD HOLDING TEMPERATURES
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER: RAW EGGS AT 61.7F, DICED TOMATO SALSA 58.6F, COOKED POTATOES 58.9F, RAW UNCOOKED PORK BACON AT 53.2F AND BOILED E...
serious Facility Condition
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, ETC IN WALK IN ON 2ND FLOOR. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG UNIT...
minor Other
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
OBSERVED FACILITY NOT MEETING VARIANCE REQUIREMENTS FOR MODIFIED (ROP) PACKAGING PERFORMED IN FACILITY.NO HACCP ON SITE OF DOCUMENTATION FOR PROCEDURE PREFORMED IN FACILITY. INFORMED FACILITY OF REQUIREMENTS MUST MEET AND MAINTAIN. CITATION CONSOLIDA...
minor Employee Hygiene
GLOVES USED PROPERLY
NOTED THAT FOOD EMPLOYEES WERE ENGAGED IN HANDLING FOOD WITHOUT THE USE OF GLOVES, INSTRUCTED PIC TO ADDRESS THE CURRENT PRACTICES REGARDING THE IMPORTANCE OF PROPER GLOVE USAGE TO ENSURE FOOD SAFETY AND TO COMPLY WITH HYGIENE STANDARDS
minor Sanitation
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED HAND SINK NEAR DISH PIPES FALL COMPLETELY OFF, INSTRUCTED TO REPAIR AND MAINTAIN.
minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED IN FRONT BARISTA AREA EXCESSIVE AMOUNT OF FOOD DEBRIS UNDERCOUNTER AND ON SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
minor Facility Condition
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
OBSERVED NO VENTILATION HOOD SYSTEM INSTALLED ON 2ND FLOOR PASTRY KITCHEN. INSTRUCTED PERSON IN CHARGE TO CONTACT CITY OF CHICAGO VENTILATION DEPARTMENT.