Chubby Wieners

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THAT DRAIN ORIGINATED FROM PREP COOLER IS DRAINING IN CONTAINER. MUST PROVIDE AND MAINTAIN PROPER DRAIN TO GRAY WATER PIPE WITH AIR GAP PROVIDED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPLACE STAINED CEILING TILES IN DINING AREA

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS (PICO)) STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.( PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005

PERSONAL CLEANLINESS

MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE OVER SODA MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED

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

CUTTING BOARD AT PREP TABLE WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.

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

OBSERVED CHIPPED WALL ABOVE THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR WALL AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE.

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

Observed the gaskets on the 3 door prep cooler to be torn. Instructed facility to replace and maintain.

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

INSTRUCTED TO PROVIDE LIGHT SHIELD ON LIGHT IN REAR PREP AREA,

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

MUST REMOVE UNNECESSARY ARTICLES INSIDE THE CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

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

CAN OPENER ATTACHED TO PREP TABLE, UTENSILS AND SINKS NOT CLEANED.

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

FLOOR ALONG WALLBASE AND BEHIND EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY.

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

VENTILATION COVERS THROUGH-OUT PREMISES NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND REMOVE DUST BUILT-UP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER NOT PROVIDED INSIDE PREP COOLER. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.

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

FOOD DEBRIS ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, BOTTOM OF PREP TABLES, CAN OPENER AND CABINET UNDER SODA DISPENSER AT FRONT DINING AREA.

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

FOOD DEBRIS ON FLOORS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREA AND DISH WASHING AREA.

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

NOTED MISSING WALL TILES ON SOUTH WALL NEAR SERVING AREA AND MISSING BASEBORADS ON BOTTOM OF WALLS AT REAR DISH WASHING AREA, INSTRUCTED TO REPLACE AND MAINTIAN.

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

LEAKS AT 3PART SINK FAUCET NECK, INSTRUCTED TO REPAIR OR REPLACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO PROPERLY STORE IN AN APPROVED SANITIZER.

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

MUST REPLACE BROKEN GASKETS ON ONE DOOR OF TWO DOORS REACH IN COOLER (LEFT SIDE).

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

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AND REAR STORAGE AREA.--------MUST INSTALL FLOOR BASEBOARD UNDER 3 COMPARTMENT SINK.

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

INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER PROOFED LIGHT BULB INSIDE REACH-IN COOLER AND REACH-IN FREEZER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS AND FREEZER.

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

MUST REMOVE UNNECESSARY ARTICLES INSIDE THE CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

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 REPLACE BROKEN GASKETS ON ONE DOOR OF TWO DOORS REACH IN COOLER.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE, COOKING EQUIPMENT AND BOTTOM PANEL OF GRILL.

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 SEAL OPENINGS AROUND PIPES IN CLOSET, CLEAN VENT COVERS IN WASHROOMS, AND CLEAN HOOD AND FILTERS OBOVE COOKING EQUIPMENT.

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...

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

MUST REMOVE UNNECESSARY ARTICLES INSIDE THE CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

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

All food not stored in the original container shall be stored in properly labeled containers. ALL FOOD CONTAINERS NEEDS LABLES AND DATES. THRU OUT REFRIGERATION STORAGE AREA.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL SINGLE SERVICE UTESILS NEED TO BE INVERTED, O...

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. NEEDS LIDS FOR GARBAGE CANS IN KITCHEN AREA, WHEN NOT IN USED. CUTTING BOARDS IN THE PREP AREA NEEDS TO BE REPLACE OR R...

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. UNDER HOOD IN THE COOKING RANGE AND BOTTOM OF THE DEEP FRYER, NEED DETAIL CLEANING, ALL REACH IN COOLER NEEDS DETAIL ...

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. FLOORS UNDER AND AROUND THE KITCHEN AREA, BEHIDE THE COOKING EQUIPMENT, UNDER THE 3 COMPARTMENT SINK NEED DETAIL CLEANING

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD AREA NEED HAIR RESTRAINTS