PASS W/ CONDITIONS 9 violations 2 CRITICAL
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2-DOOR PREP COOLER AT 55.1F & WALK IN COOLER AT 58.8F WITH FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON BOTH UNITS ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNITS AT 40 OR BELOW.(CRITICAL 7-38-005A).
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES & FOOD APPEARS TO BE UNHOLSUM,SMELLED FOUL ODOR OF COOKED CHICKEN 104.2F-105.1F,3- 40LB. CASES OF RAW CHICKEN HAS A FOUL ODOR & AT 50.6F,51.6F,49.2F IN WALK IN COOLER,SLICED TOMATO 65.3F,SLICED BOLOGNA 64.0F,ITALIAN BEEF 69.2F-66.9F,CORNED BEEF 63.9F,SLIMY GREEN IN COLOR FOUL ODOR POLISH 65.5F,SLIMY GREEN IN COLOR & FOUL ODOR ON RAW HAMBURGERS 66.6F IN 2- DOOR PREP COOLER.PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX. 183 LBS.$176.(CRITICAL 7-38-005A).
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,RUSTY GREASETRAP AT 3-COMP SINK .MUST REPLACE MISSING OUTLET COVER IN TOILET ROOM,WORN DOOR GASKEYS ON 2- DOOR PREP COOLER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM DEEP FRYERS,PREP TABLES,SINKS,SHELVING UNITS,FAN GUARD COVERS IN WALK IN COOLER,ROLLING CART,FILTERS,POP COOLER,COUNTER TOPS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR DRAINS ESPECIALLY IN WALK IN COOLER,FLOOR ALONG WALLBASES.MUST REPLACE OR REPAIR DAMAGED FLOORTILES.
The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE STAINED & MISSING CEILING TILES,WORN FRONT DOOR SWEEP & KEEP DOOR CLOSED.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE MISSING LIGHT SHIELD IN REAR PREP AREA.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER,NO COLD RUNNING WATER AT HAND SINK IN TOILET ROOM.
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.MUST REMOVE ARTICLES FROM PREP TABLES.