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 ALL COOLERS (4)AT IMPROPER TEMPERATURE.FOUR DOOR COOLER IN PREP AREA AT TEMP OF 48,6F TO 50.1F; DISPLAY ...
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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN MIXED WITH OTHER INGREDIENTS, STORED ON TOP PREP TABLE IN BASEMENT PREP AREA AT TEMP OF 44.7F-45.6F AND 46.1F(PRODUC...
critical Employee Hygiene
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WASHING ...
critical Pest Activity
TOXIC ITEMS PROPERLY STORED, LABELED AND USED
Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.TOXIC ITEMS NOT PROPERLY STORED.OBSERVED A CAN OF "RAIDS" ON FLOOR NEXT TO...
serious Other
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.previous minor violations not corrected from 2-11-09, report #156509. (#36)LIGHTS MUST B...
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.PROVIDE LIDS FOR STEAM TABLES.ALSO PROVIDE A SELF DRAIN CONTENER TO STORE ICE FOR CUSTOMERS.
minor Sanitation
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.DO NOT STORE FOOD CONTAINERS INSIDE THE MOP SINK.CLEAN INTERIOR OF ICE MACHINE (MINERAL AND BLACK MOLD IN IT)
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...