Fat Shack

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.12//NOTED CUTTING BOARDS IN FRONT PREP AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN SANITIZE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED NO LIDS ON RECEPTACLES IN BOTH UNISEX BATHROOMS. INSTRUCTED TO PROVIDE LIDS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) NOTED BROKEN AND STAINED CEILING TILE IN LOBBY. STAINS ARE INDICATIVE OF A LEAK. INSTRUCTED TO ADDRESS ISSUE AND REPAIR AND REPLACE

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13//NOTED NO PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

2-102.13//NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF ALLERGEN TRAINING AND MUST PROVIDE AND MAINTAIN DOCUMENTATION ON S...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED ICE MACHINES ATTACHED TO FOUNTAIN DRINK DISPENSER IN LOBBY WITH A BUILD-UP OF BLACK, BROWN AND PINK SUBSTANCE ON TOP INTERIOR OF ICE BIN, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOV...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED CUTTING BOARDS IN FRONT PREP AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN SANITIZE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED FOOD DEBRIS AND GREASE ON THE FLOORS UNDERNEATH KITCHEN FRYERS. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED NO LIDS ON RECEPTACLES IN BOTH UNISEX BATHROOMS. INSTRUCTED TO PROVIDE LIDS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED BROKEN AND STAINED CEILING TILE IN LOBBY. STAINS ARE INDICATIVE OF A LEAK. INSTRUCTED TO ADDRESS ISSUE AND REPAIR AND REPLACE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NOTED NO PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF ALLERGEN TRAINING AND MUST PROVIDE AND MAINTAIN DOCUMENTATION ON SITE AT ALL...

PROPER COOLING TIME AND TEMPERATURE

NOTED APPROXIMATELY 5 LBS SHREDDED STEAK IN A 4" INCH DEEP METAL PAN WITH A METAL LID INSIDE THE COOKS LINE PREP COOLER AT AN IMPROPER TEMPERATURE RANGING BETWEEN 55.4F TO 58.5F. MANAGER STATES THE PRODUCT WAS RECENTLY PREPARED AND COOLED.NO TEMPERAT...

PROPER COLD HOLDING TEMPERATURES

ASSORTED MAYONNAISE BASED DRESSINGS AND SAUCES SUCH AS PARMESAN WING SAUCE AND RANCH DRESSING HELD IN THE MENTIONED COOLER IN VIOLATION #33 NOTED AT IMPROPER TEMPERATURE OF 61.7F. ALL SAUCES DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #20 ...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

NOTED A COOKS LINE ONE DOOR REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE FOR ASSORTED MAYONNAISE BASED DRESSINGS AND SAUCES SUCH AS PARMESAN WING SAUCE AND RANCH DRESSING. COOLER TEMPERATURE NOTED AT 68.5F WITH DRESSING AT 61.7F. COOLER TA...

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE.----TABLE TOP CAN OPENER NOTED WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ALL HAND WASHING SINKS WITH ACCUMULATED DIRT AND FOOD DEBRIS ON BASINS AND HANDLES.-----ALL SHELVING THROUGHOUT FACILITY WITH GREASE.-----ALL WHEEL CASTORS ON COOKS LINE EQUIPMENT WITH GREASE. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE PAPER AS A L...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS THROUGHOUT ENTIRE FACILITY ALONG ALL BASEBOARDS, UNDER AND BEHIND ALL COOLERS AND EQUIPMENT, UNDER ALL SINKS THE EXCESSIVE DIRT, GREASE AND FOOD ACCUMULATION.----WALL THROUGHOUT THE FOOD PREP AREAS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAI...