PASS W/ CONDITIONS 8 violations
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CHICAGO FOOD SANITATION MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS (BEANS 163.8F, RICE 159.4F, SOUP 151.2F) ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED
All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLER.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN MULTI-USE EQUIPMENT (POTS, PANS, LIDS, ETC) AND UTENSILS TO PROTECT FROM CONTAMINATION.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE ADEQUATE SHELVING FOR STORAGE IN PREP AND FRONT COUNTER AREAS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF STOVE, OVEN, GRILL, FRYERS (GREASE BUILDUP) PREP TABLES, (FOOD DEBRIS), STEAM TABLES (WATER STAINS, RUST)
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR. FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS.
The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES IN ALL AREAS. REPLACE MISSING BASEBOARDS UNDER EXPOSED AND 3-COMP SINKS. REPLACE MISSING OUTLET COVER ALONG EAST WALL ALONG REACH-IN COOLER. STORE STOCK AND EQUIPMENT AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. ALL COOKING EQUIPMENT (STOVE) MUST FIT UNDER VENTILATION HOOD.