Coffee Berry Plus, Inc

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REACH-IN COOLER WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED AN AIR TEMPERATURE OF 46.F. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW F. (MANAGEMENT R...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER. NOTED MILK TEMPERATURE RANGING BETWEEN 46.9F - 48.2F, HALF AND HALF AT 47.9F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $15.00, T...

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

FOUND EMPLOYEE WASHING MULTI-USE UTENSILS AT PREP SINK WITHOUT PROPER SANITIZING PROCEDURE. INSTRUCTED MANAGER, MULTI-USE UTENSILS SHOULD GET PROPER EXPOSURE TO THE SANITIZING SOLUTION AT FINAL RINSE. INSTRUCTED TO USE 3 COMPARTMENT SINK FOR PROPER W...

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

INSTRUCTED TO PROPERLY STORED MULTI-USE UTENSILS (FORKS AND SPOONS) INVERTED (HANDLES UP).

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACE OF 3 COMPARTMENT SINK, PREP SINK, EXPOSED HAND SINK, INTERIOR SURFACES OF COOLERS AND FREEZERS.

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.

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

FOUND FLOOR DRAIN UNDER 3 COMPARTMENT SINK WITH GRAY TAPE AROUND FLOOR DRAIN COVER. NOTED FOUL, SEWAGE ODOR COMING OUT FROM THE SAID FLOOR DRAIN. INSTRUCTED TO REMOVE TAPE, CLEAN, SANITIZE AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND FREEZERS.

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

INSTRUCTED TO REORGANIZE REAR STORAGE AREA AND STORAGE CLOSETS. ALL STOCKS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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

NOTED ICE SCOOP STORED INSIDE ICE MACHINE. INSTRUCTED MANAGER TO PROPERLY STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

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;COOLERS, CHEST FREEZER, COUNTER UNDER COFFEE MACHINE, TOASTER OVEN, MOP SINK AND STORAGE SHELVES.

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 CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS; ALSO CLEAN/SANITIZE FLOOR DRAINS.

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 DAMAGED CEILING TILES, WHERE NEEDED.

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

MUST REMOVE UNNECESSARY ARTICLES INSIDE STORAGE CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

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.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//OBSERVED FROM OUT SIDE VIOLATION REMAINING SEE REPORT # 413650

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

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. REMOVE ALL BOXES AND ALL EQUIPEMENT MUST BE TURN ON...

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...