Cool Runnings Caribbean Cuisine Inc.,

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REACH-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 50.2F. INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION ...

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

IMPROPER TEMPERATURE OF COOKED RIBS 56.8F, MILK 53.2F, COLESLAW 52.8F, EGGS 50.3F STORED IN COOLER OVERNIGHT. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 25LBS AND $100 OF FOOD. ALL COLD FOOD MUST BE 40F DURING STORAGE. CRITICAL VIOLATION 7-38-005A C...

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

LABEL AND DATE ALL PREPARED FOOD IN COOLER.

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

FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN REAR STORAGE AREAS. REPAIR THRESHOLD ON REAR DOOR.

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

CLEAN CEILING VENT IN KITCHEN. SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINKS IN WASHROOM.

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

NEED TO HAVE ON PREMISES REFRIGERATOR TURNED ON KEEPING COLD FOOD 40*F OR BELOW. NEED FREEZER ON PREMISES AND MUST BE ABLE TO HOLD FROZEN FOOD 0*F OR BELOW.NEED TO TURN ON HOT HOLDING UNIT.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO GAS SERVICE NO HOT WATER MUST PROVIDE.

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

SEAL ALL RAW WOOD.

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

NEED TO CLEAN LIGHT SHIELDS IN REAR PREP AREA.