critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR FOOD PREP COOLER WITH AN AIR TEMPERATURE OF 54.0F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH, RAW CHICKEN AND PASTAS ETC.. UNIT TAGGED HELD FOR INSPECTION. ...
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RAW CHICKEN AT 47.9.0F, BREADED PORK AT 50.0F, PASTAS AT 49.9.0F, FISH AT 50.0F,HAMBURGERS 50.0F, ETC.. MANAGEMENT VOLUNTARILY DISCARDED,DENATURED APPROXIMATELY 50#'S OF FOOD WORT...
critical Pest Activity
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OBSERVED OUTSIDE DUMPSTER AREA NOT MAINTAINED I.E.WASTE MANAGEMENT DUMPSTER CONTAINER NOT COVERED MISSING LIDS.ALSO,THE OUTSIDE REAR SOUTH WEST SHED USED TO STORE FIRE WOOD/LOGS USED FOR PIZZA OVEN IS CLUTTERED.INSTRUCTED TO PROVIDE AND MAINTAIN TIGH...
serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SALADS, PASTAS,FISH,CHICKEN,MEAT SAUCES,GRAVY,PIZZAS ETC.) ARE BEING PREPARED AND SERVED DURING THIS INSPECTION. MANAGEMENT INSTRU...
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE AND MAINTAIN SPLASHGUARD AT EXPOSED HANDSINK IN THE DISHWASHING AREA,RAW WOODEN SURFACES/SHELVINGS SAME AREA MUST BE SEALED USING A NON-TOXIC FINISH.ALSO,PROVIDE AND MAINTAIN ICE BIN COVER FOR ICE BIN BEHIND BAR SERVICE.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN GREASE & FOOD DEBRI FROM ALL COOKING EQUIPMENT,PREP TABLES,CAN OPENER,MICROWAVE,PIPES OF COOKING EQUIPMENT,INTERIOR PANEL OF DEEP FRYERS,PREP COOLERS,SHELVING UNITS IN WALK IN COOLERS.
minor Facility Condition
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST REPLACE NON-WORKING LIGHT BULBS AT HOOD AREA AND MAINTAIN.
minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFGRIGERATION UNITS.
minor Sanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST ELIMINATE,ORGANIZE,ELEVATE MASSIVE AMOUNT OF CLUTTER,INSIDE CLOSET DRY STORAGE AREAS.
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
MUST PROVIDE FOOD HANDLER A HAIR RESTTRAINT WHEN WORKING AROUND OPEN FOODS.