Downtown Dogs

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE SERVING TCS FOODS ( CHICKEN, BEEF....) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

- NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -

PROPER DATE MARKING AND DISPOSITION

- MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

- OBSERVED A SLIGHT LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. -

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON THE FLOOR NEAR THE GREASE CONTAINERS IN THE BASEMENT. MUST DETAIL CLEAN AND MAINTAIN AREA. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED EMPLOYEE PERSONAL ARTICLES ON THE FOOD STORAGE SHELVES. MUST REMOVE AND STORE ALL EMPLOYEE PERSONAL ARTICLES IN A DESIGNATED AREA AND AWAY FROM ALL FOOD, UTENSILS, AND EQUIPMENT. -

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP AREA REACH IN COOLER #1 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 49.8 F. FOUND CHICKEN, CARNITAS, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER #1, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A)

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- CHICKEN WINGS AT 51.0, CARNITAS AT 51.2, CHICKEN AT 45.8 F AND STEAK AT 48.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ...

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

OBSERVED CLEAR WATER LEAKING FROM 3-COMPARTMENT SINK GREASE TRAP. INSTRUCTED MANAGER TO CLEAN INTERIOR OF GREASE TRAP AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

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

OBSERVED RUSTED SHELF RACKS INSIDE WALK IN COOLER. MUST REPLACE OR PAINT RUSTED SHELF RACKS.

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

OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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

NO HAND SOAP AT MAIN KITCHEN HAND SINK AND EMPLOYEE TOILET ROOM. INSTRUCTED TO KEEP HAND SOAP AT HAND SINKS AT ALL TIMES, CRITICAL CITATION ISSUED 7-38-030

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

COOLER DOOR GASKET IN POOR REPAIR, INSTRUCTED TO REPLACE.

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

BASEMENTS WALK-IN COOLER FLOOR IN POOR REPAIR BUCKING WOOD PANELS, INSTRUCTED TO INSTALL A NON-ABSORBENT SURFACE THAT'S EASILY CLEANABLE.

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

ICE SCOOP PLACED ON TOP OF ICE CUBES AT SODA MACHINE ICE BIN, INSTRUCTED TO KEEP OFF.

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

INSTRUCTED TO DEFROST REACH-IN FREEZER IN THE BASEMENT TO REMOVE HEAVY FROST BUILDUP AND MAINTAIN.

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

MUST DETAIL CLEAN THE BOTTOM SHELVES OF THE DRY FOOD STORAGE AREAS IN THE BASEMENT TO REMOVE COBWEBS, DUST AND DEBRIS BUILDUP.

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

CLEAN FLOORS IN KITCHEN OF FOOD SPILLS AND IN BASEMENT AROUND LARGE CONTAINERS/CANS WHERE GREASE IS STORED.

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

CLEAN/SANITIZE WALLS BEHIND REFRIGERATOR IN KITCHEN AREA OF FOOD SPILLS.

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

REMOVE CLUTTER UNDER PREP TABLE IN BASEMENT, ORGANIZE AND MAINTAIN.

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

OBSERVED THE WALK IN COOLER CONDENSATE LINE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL EQUIPMENT.

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

OBSERVED THE 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REAPIR AND MAINTAIN ALL PLUMBING.

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

OBSERVED THE WALK IN COOLER CONDENSATE LINE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL EQUIPMENT.

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

OBSERVED 2 HOLES IN THE WALLS BY THE GREASE TRAP AND NEXT TO THE WHITE 1 DOOR FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.

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

OBSERVED BLOWN LIGHT BULBS IN THE RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED 3 COMPARTMENT SINK WITHOUT ALL 3 DRAIN PLUGS. INSTRUCTED TO PROVIDE AND MAINTAIN 3 DRAIN PLUGS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A SLIMY SUBSTANCE AND DISCOLORATION ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR SURFACES OF...

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

DETAIL CLEAN THE FLOOR BEHIND THE WALK-IN COOLER IN THE BASEMENT WITH GREASE BUILDUP.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 7-UP COOLER AT THE 1ST FLOOR PREP AREA WITH AN AIR TEMPERATURE OF 52.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND HAMBURGERS. THE COOLER WAS TAGGED HELD...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED GROUND BEEF AT 49.8F, CHEESE AT 50.0F, ITALIAN SAUSAGE AT 45.6F, SALSA AT 45.1F, POLISH DOGS AT 44.6F, HAMBURGERS AT 49.9F, CHILI AT 44.6F, MILK AT 45.1F, BRATWURST AT 44.4F, HOT ...

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

NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (HOT DOGS AT 155.3F) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER ARRIVED ONSITE AT 3:50PM AFTER BEING CALLED BY THE STORE EMPLOYEE. MANAGEMENT INSTRUCTED THAT A ...

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

REPAINT OR REPLACE THE RUSTED WIRE STORAGE SHELVES IN THE WALK-IN COOLER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

REPAIR THE SELF-CLOSING DOOR DEVICE AT THE WASHROOM DOOR.

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

RUBBER GASKETS OF COOLER DRAWERS ARE RIPPED/BROKENP-MUST REPLACE. CARDBOARD LINERS INSIDE COOLERS MUST BE REMOVED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

INTERIOR FLOOR OF COOLERS/FREEZERS NEED CLEANING-DUE TO FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

A SECTION OF THE WALL TO THE LEFT OF 1st FL HANDSINK MUST BE RE-SEALED; FILTERS AT HOOD OF COOKING EQUIPMENT NEED CLEANING. The walls and ceilings shall be in good repair and easily cleaned.

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. NEW CUTTING BOARDS NEED AT 1ST FLOOR PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN SODA MACHINE AND SHAKE MACHINE A...

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. CLEAN FLOORS AT COOKING EQUIPMENT. 1 ST FLOOR. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...