Division/lasalle Apartments

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLES IN WOMEN'S TOILET ROOM, INSTRUCTED TO PROVIDE.

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

FOUND RAW WOODEN BEAM NAILED TO THE FRONT OF THE 3-COMP SINK CABINET AREA. MUST PAINT/SEAL RAW WOODEN BEAM STATED ABOVE SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

FOUND THE INTERIOR OF THE MICROWAVE WITH FOOD DEBRI AND FOOD SPLASHES. MUST CLEAN, SANITIZE AND MAINTAIN.

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

FOUND FOUL URINE ODOR IN THE MEN'S RESTROOM FLOOR. MUST CLEAN, SANITIZE AND MAINTAIN.

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

FOUND THE HOT WATER FAUCET HANDLE AT THE 3RD COMPARTMENT(LEFT HAND SIDE) OF THE 3-COMP SINK DIFFICULT TO OPEN. MUST REPAIR SO AS TO BE EASIER TO OPEN AND CLOSE.

* 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 (TUNA,TURKEY ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES ...

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

STOCK ITEMS STORED AT STORAGE CLOSET MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALL AND MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NOTED NO CERTIFIED FOOD MANAGER OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVICE (GOLDEN DINNER). INSTRUCTED TO HAVE A FOOD OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AND A FOOD SERVICE M...

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

NOTED FOOD ITEMS STORED IN TIN CANS INSIDE THE REFRIGERATION UNIT. INSTRUCTED TO STORE FOOD ITEMS IN A CLEAN CONTAINER WITH TIGHT FITTING LID.

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. SOUP WAS STORED IN A CAMBRO CONTAINER WITH A TEMPERATURE OF 137.6F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 140F AND PLACE THEM IN THE HOT HOLDING UNIT. CRITICAL VIOLATION ...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISHWASHING FACILITIES IMPROPERLY OPERATED. OBSERVED A PLASTIC BUS TUB FILLED WITH SANITIZER NEXT TO THE 3 COMPARTMENT SINK. MANAGEMENT STATED THAT THEY USED THE BUS TUB BECAUSE THERE WERE ONLY 2 SINK STOPPERS AVAILABLE AT THE 3 COMPARTMENT SINK. ...

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

1 ADDITIONAL SINK STOPPER IS NEEDED AT THE 3 COMPARTMENT SINK.

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

FOOD STORAGE AREAS NOT CLEAN AND ORGANIZED.

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

FOODHANDLERS NOT WEARING HAIR RESTRAINTS.

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. DETAIL CLEAN THE DEAD INSECTS FROM THE FLOOR OF THE DINING ROOM.

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 RESEAL THE VINYL BASEBOARD IN THE DINING ROOM. SEAL THE WALL AROUND THE DRAIN PIPE UNDER THE 3 COMPARTMENT SINK.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

All food shall be from sources approved by health authorities and safe for human consumption. OBSERVED GOLDEN DINER EMPLOYEE PASSING OUT CUPS OF SOUP FROM AN UNAPPROVED SOURCE. I WAS TOLD THAT THE SOUP CAME FROM A BUILDING RESIDENT AND WAS SERVED O...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE REFRIGERATOR AT 4...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. OBSERVED MILK AT 45.6F, TURKEY SANDWICH AT 47.1F, JUICE AT 46F, COLESLAW AT 46F. MANAGEMENT DISCARDED 10 LUNCHES (10#) WOR...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. UPON INSPECTION, NO HAND SOAP OR PAPER TOWELS WERE FOUND IN THE FOOD SERVICE AREA. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST. CRITICAL VIOLATION 7-3...

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. PEST...

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. DETAIL CLEAN THE TOP OF THE STOVE, INTERIOR OF THE OVEN, AND INTERIOR OF THE DISHMACHINE. DEAD COCKROACHES WERE OBSER...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITES DO NOT MAINTAIN PROPER TEMPERATURE. THE GE REFRIGERATOR HAS AN INTERNAL AIR TEMPERATURE OF 57.5F....

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. THE ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA IS NOT MAINTAINED CLEAN. THERE IS GARBAGE OVERFLOWING THE TOPS OF THE OUTSIDE CONTAINERS AND...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ORIGINAL FOOD SANITATION CERTIFICATES POSTED WHILE POTENTIALLY HAZARDOUS FOOD IS BEING SERVED. MANAGEMENT INSTRUCTE...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY FROM 5/11/10 WAS NOT POSTED. PREMISES HAD REPORT SUMMARY FROM 11/25/09 POSTED IN THE DINING ROOM. MANAGEMENT GIVEN A ...

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. CLEAN AND SANITIZE THE INTERIOR OF THE FREEZER IN THE GE UNIT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER PROVIDED IN ONE OF THE REFRIGERATORS. M...