critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COLD HOLDING UNIT TOP AND COLD HOLDING CABINET BOTTOM 70F. ALSO A ONE DOOR COLD HOLDING UNIT AT 74F....
critical Food Temperature
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. FOUND 10 EGGS IN COLD HOLDING UNIT AT 68.5F,HAMBURGER 3LBS 64.8F, TOMATOES 65F, SALSA 65.4F AND IN THE ONE DOOR COOLER FIVE LBS ON BEEF 71.2, PORK ONE LBS 69.5,STEAK 1POUND 67.8. MANA...
minor Documentation & Training
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. LABEL THE LARGE CONTAINERS FLOUR, BEANS ECT.
minor Sanitation
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. THE TOP OD THE REACHIN FREEZER AND GASKET IS IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE SAME
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. CEAN AND DEFROST THE TWO REACHIN FREEZERS IN THE STORE AREA AND THE TWO REACHIN FREEZERS IN THE PREP AREA THEY ARE THICK WITH ICE BUILDUP. CLEAN THE MEAT CUTTING EQUIPMENT...
minor Sanitation
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 THE FLOORS IN THE BACK STORE AREA ALONG THE WALLS AND IN THE CORNERS.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. THE FAUCIT AT THE THREE COMPARTMENT IN THE FOOD PREP AREA THE A STEADY STREAM ON WATER COMMIMG THE FAUCIT. INSTRUCTED TO REPAIR OR REPLACE ...