AUG 2

2011

PASS W/ CONDITIONS 3 violations

Serious Documentation & Training

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

NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE OR PROOF OF ENROLLMENT WHILE SERVING FOOD (EGGS, HAM, CHICKEN). A CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOOD ARE PREPARED/COOKED/SERVED (7-38-012). A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

Minor Sanitation

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

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; BOTTOM INTERIOR PANEL OF WALK-IN COOLER DOOR MUST BE FIXED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS UNDER 3-COMP SINK NEED DETAILED CLEANING-MUST MAINTAIN. The walls and ceilings shall be in good repair and easily cleaned.

JUL 28

2011

PASS W/ CONDITIONS 6 violations 1 CRITICAL

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

(7-38-030 INADEQUATE SANITIZING OF EQUIPMENT/UTENSILS). FOUND CHLORINE CHEMICAL SANITIZER DISHMACHINE NOT DISPENSING ANY CHEMICAL (0-PPM), WHILE BEING USED BY THE DISHWASHER. INSTRUCTED TO USE THE 3-COMP SINK TO ADEQUATELY SANITIZE ALL UTENSILS/EQUIPMENT WITH 100-PPM CHLORINE, AT ALL TIMES. (UNIT TAGGED). Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.

Minor Sanitation

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

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. BOTTOM INTERIOR PANEL OF WALK-IN COOLER DOOR MUST BE FIXED (PULLING AWAY FRON DOOR). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Minor Sanitation

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

FOLLOWING NEED CLEANING: BOTTOM OF PREP TABLES IN REAR, INTERIOR OF SINKS THRU-OUT, FAN GUARDS OF SMALL COOLERS -DUE TO FOOD STAINS /DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Minor Sanitation

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

FLOORS ALONG WALLBASES OF 3-COMP SINK, DISHMACHINE, COOKING EQUIPMENT & ICE MACHINE MUST BE FREE OF DIRT/GREASE/FOOD DEBRIS BUILD-UP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS UNDER THE 3-COMP SINK & DISHMACHINE MUST BE KEPT FREE OF GREASE/DIRT BUILD-UP, INCLUDING WALLS BEHIND PREP TABLES. FILTER AT HOOD OF FRONT GRILL MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.

Minor Pest Activity

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

ANY MILK CRATES USED FOR DRY OR COLD STORAGE MUST BE REMOVED/REPLACED BY REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.

CHESTNUT STREET CAFE.

THE NUMBERS

INSPECTION HISTORY

NEARBY IN STREETERVILLE