Chicago'S Community Kitchens

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MISSING FOOD HANDLER CERTIFICATES FOR SOME EMPLOYEES. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

FOUND BOWLS IN DRY STORAGE ROOM NOT INVERTED. INSTRUCTED TO INVERT DURING STORAGE, MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO IRRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HIGH TEMPERATURE DISH MACHINE (TEST STRIPS FOR MEASURING UTENSIL SURFACE TEMPERATURE). In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be p...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MISSING FOOD HANDLER CERTIFICATES FOR SOME EMPLOYEES. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-302.13: NO IRRREVERSIBLE REGISTERING TEMPERATURE INDICATOR (TEST STRIPS FOR MEASURING UTENSIL SURFACE TEMPERATURE). In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily acce...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

METERING FAUCETS AT HANDWASH SINKS TO BE ADJUSTED TO ALLOW FOR A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HANDWASH SINKS IN THE FOLLOWING AREAS: COLD PREP ROOM, PREP AREA #3 REAR, AND PREP AREA #2/WAREWASHING AREA EXCEEDING THE MAXIMUM TEMPERaTURE ALLOWED FOR HOT RUNNING WATER, WITH TEMPERATURES RANGING FROM 125.0F-132.0F (MIXING VALVES AT SINKS) INSTD...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO IRRREVERSIBLE REGISTERING TEMPERATURE INDICATOR (TEST STRIPS FOR MEASURING UTENSIL SURFACE TEMPERATURE). In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for...

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION.

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATES ON PREPPED TCS FOODS INSIDE COOLERS. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE NO MORE THAN 7 DAY FROM PREPARATION DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAK AT THE LEFT FAUCET ON THE PRODUCE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN SAME.

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

OBSERVED THE FOLLOWING NOT CLEAN OVENS, AND HOT HOLDING/PROOFER UNIT, INSTRUCTED TO CLEAN.

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

OBSERVED KITCHEN AND STORAGE ROOM LIGHT SHIELDS, CEILING TILES, AND CEILING VENTS NOT CLEAN, INATRUCTED TO CLEAN. ALSO REMOVE WATER FROM LIGHT SHIELDS IN THE WALK-IN COOLER.

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

OBSERVED INTERNAL PANEL OF ICE MACHINE NOT CLEAN, DEBRIS BUILD UP. EXTERIOR OF DISH MACHINE HAS LIME BUILD UP. INSTUCTED MANAGER TO CLEAN AND MAINTAIN.

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

OBSERVED DUST BUILD UP ON VENTS IN THE KITCHEN PREP AREA AND THE WALKIN COOLER. OBSERVED RUST BUILD UP ON CEILING VENT IN WALKIN COOLER. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.

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

OBSERVED FLOOR DRAIN NEAR DISH AND ICE MACHINE UNCLEAN. CLEAN AND MAINTAIN FLOOR DRAIN.

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

OBSERVED HOSE ATTACHED TO 3 COMPARTMENT SINK IN BETWEEN COOKING AREA AND MOP AREA. HOSE IS HANGING INTO SINK. SINK DOES NOT HAVE PROPER BACKFLOW DEVICE. REMOVE HOSE OR INSTALL BACKFLOW PREVENTER ON 3 COMPARTMENT SINK.

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

OBSERVED INTERIOR OF ICE MACHINE UNCLEAN. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE ON A REGULAR BASIS.

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

OBSERVED HANDLE OF 3 COMPARTMENT SINK NEAR LAUNDRY ROOM LEAKING. REPAIR HANDLE AND MAINTAIN.

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

INTERIOR PANEL OF ICE MACHINE WITH CALCIUM BUILD-UP. CLEAN SAME

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKET ON DEEP CHILLER WALK IN COOLER.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE DOOR GASKET ON DEEP CHILLER WALK IN COOLER.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FILTERS AT HOOD OF COOKING EQUIPMENT.

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.MUST GROUT FLOOR IN FRONT OF SOUP KETTLES IN REAR PREP AREA.MUST SEAL GAPS IN FLOOR IN REAR DRY FOOD STORAGE AREA.

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

The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAINED CEILING TILES IN DINING AREA.

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

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...