First Slice, LLC

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACK FLOW PREVENTION DEVICE ON WATER LINE OF ESPRESSO MACHINE AND COFFEE MACHINE. MUST INSTALL BACK FLOW PREVENTION ON WATER INLET LINES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BROKEN LIGHT SHIELD OVER MAIN COOKING AREA. REPLACE AND MAINTAIN.

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

2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE A HEALTH POLICY FORM ON SITE. PRIORITY FOUNDATION #7-38-012(A)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE INCLUDING THE CHEMICALS. PRIORITY FOUNDATION #7-38-005

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.16 NOTED DIRTY AND DUSTY WALLS AND WINDOW BEHIND THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.114 NOTED HEAVY CLUTTER INSIDE THE DRY STORAGE ROOM ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 NOTED MISSING LIGHT BULB ON ONE OF THE LIGHTS AT THE PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE THE ALLERGEN TRAINING CERTIFICATE ON SITE AT ALL TIMES.

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

2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE A HEALTH POLICY FORM ON SITE. PRIORITY FOUNDATION #7-38-012(A)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE INCLUDING THE CHEMICALS. PRIORITY FOUNDATION #7-38-005

PROPER COLD HOLDING TEMPERATURES

3-501.16(A)(2)(A) NOTED IMPROPER INTERNAL FOOD TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER:- SOUPS 52.5F/50.5F, CHILI 50.0F, BLUEBERRY PEACH PIE 50.5F, CHICKEN 52.1F, RICE SALAD...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

NOTED TEMPERATURE OF FOOD DISPLAY COOLER TO BE IMPROPERE AT 51.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.16 NOTED DIRTY AND DUSTY WALLS AND WINDOW BEHIND THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.114 NOTED HEAVY CLUTTER INSIDE THE DRY STORAGE ROOM ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 NOTED MISSING LIGHT BULB ON ONE OF THE LIGHTS AT THE PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE THE ALLERGEN TRAINING CERTIFICATE ON SITE AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. DISPLAY COOLER FOUND AT 53.6F WITH FOOD SUCH AS CHICKEN SALAD AT 53.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED F...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. CHICKEN SALAD AT 53.2, MEDITERRANEAN SALAD AT 53.4F, RICE SALAD AT 53.5F, TUNA SALAD AT 52.1F. ALL FOODS DISCARDED. TOTAL POUNDS DISCARDED ES...

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

NO PAPER TOWELS AT THE EXPOSED HAND WASHING SINK OR ACCESSIBLE AT TIME OF INSPECTION. MUST PROVIDE PAPER TOWELS AT THE EXPOSED HAND WASHING SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

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

NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR ON SITE DURING THE INITIAL INSPECTION. MANAGER WAS TELEPHONED AND ARRIVED FORTY MINUTES LATER. REVIEWED THAT A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED ON TH...

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

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA. ALL STORED ITEMS THROUGHOUT THE DRY STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

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

RIPPED OFF RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN COOLER. MUST REPAIR AND MAINTAIN.

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING TUNA SALAD, CHEESE QUICHE,TURKEY CHILI SOUP,ETC. SERIOUS VIOLATION 7-38-012. CARLOS CONTRERAS ARRIVED ON SITE AT 9:15 AM, DURING INSPECTION.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1937884,DATED 6/30/16. #30-MUST LABEL ALL FOODS(PASTRIES, COOKIES, PIE, BROWNIES) PACKED FOR SALE ON PREMISES WITH COMPANY'S NAME,ADDRESS,ZIP CODE, INGREDIENTS, FOOD ALLERGENS. #33-CLEAN IN DETAIL...

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

RIPPED OFF RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN COOLER. MUST REPAIR AND MAINTAIN. INSTALL A SPLASH GUARD BETWEEN THE HOT HOLDING UNIT AND THE EXPOSED HAND SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL ALL FOODS(PASTRIES, COOKIES, PIE, BROWNIES) PACKED FOR SALE ON PREMISES WITH COMPANY'S NAME,ADDRESS,ZIP CODE, INGREDIENTS, FOOD ALLERGENS.

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

CLEAN IN DETAIL THE FAN GUARD OF THE 2 DOOR REACH IN COOLER(WITH DUST BUILD-UP) AND MAINTAIN. CLEAN AND SANITIZE INTERIOR OF THE SMALL WHITE MICROWAVE AND MAINTAIN.

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

PEELING PAINT ON THE WALLS BESIDE THE OVEN AND THE PREP COOLER. MUST SCRAPE PEELING PAINT AND RE PAINT.

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

SLOW DRAINING OF THE EXPOSED HAND SINK IN THE PREP AREA AND THE WASH BOWL SINK IN THE LADIES WASHROOM. MUST REPAIR TO HAVE A WELL DRAINING SINK. LEAK ON THE FAUCET ARM CONNECTOR OF THE FAUCET OF THE 3 COMPT SINK. MUST REPAIR TO STOP THE LEAK.

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

MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOODS IN THE PREP AREA.

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

OBSERVED DECORATIVE MESH LINERS UNDER THE BOWLS OF SALAD IN THE REACH-IN DISPLAY COOLER AND SHELVES AND LINERS MADE OUT OF CARDBOARD IN THE CABINETS UNDER THE SINK. INSTRUCTED TO USE NON-ABSORBENT MATERIALS ONLY TO ALLOW REGULAR CLEANING AND WIPING D...

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

DETAIL CLEAN THE INTERIOR SURFACE OF THE REACH-IN FREEZER WHERE THE PIES ARE STORED TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

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

COUNTER TOP BY THE LEFT HOT WATER HANDLE BROKEN INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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

DUST BUILD-UP ON PIPES ELECTRICAL WIRES AND VENT COVERS IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN.

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

BROKEN PLASTIC FLOOR IN DIFFERENT AREA OF THE DINING ROOM, INSTRUCTED TO REPAIR/REPLACE SAID FLOOR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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

BROKEN CEILING AROUND WATER PIPE IN PREP AREA,INSTRUCTED TO REPAIR

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

PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.

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

REACH IN PREP COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKETS.

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

OBSERVED BOTTLE CAPS/DUST BUILD UP ON FLOOR IN PREP AREA AND UNDER SHELVES IN STORAGE ROOM. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

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

3-COMPARTMENT SINK HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.//NEED PROPER NAMES ,DATES, ADDRESSES ON ALL FOOD ITEMS IN STORAGE OR ON DISPLAY.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.//INSTRUCTED MGMT TO PROPERLY STORE ALL SINGLE SERVI...

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.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REMOVE ALUMINUM FOIL OFF BOTTOM SHELVES IN PREP AREA D...

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.//SOME SHELVES IN COOLERS ,DRY STORAGE NEED CLEANING.

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.//FLOORS UNDER AROUND STOCK NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE MUST REMOVE MILK CRATES OFF PREMISES USED AS STOR...

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

The walls and ceilings shall be in good repair and easily cleaned.//MUST CLEAN CEILING IN MEN RESTROOM ,REPAIR HOLES IN CEILING THROUGHT PREMISES.

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

All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRANTS ON ALL FOOD HANDLERS IN FOOD PREP AREA WHEN PREPAIRING UNPROTECTED FOOD ITEMS.

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.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS IN COOLER (CHICKEN CUCUMBER SALADS,TUNA SALAD,TEMPED BETWEEN 45.0F-46.3F 15LBS,MGMT VOLUNTED TO PROPERLY DISCARD FOOD ITEMS $310.00

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY/NEED NAMES,EXP.DATES,NAMES OF FOOD ITEMS,CO.,INGREDINTS ON ALL PRE PACKAGE FOOD ITEMS ON DISPLAY...

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.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./MUST REMOVE ALUMINUM FOIL OFF BOTTOM SHELVE IN DRY STORAGE...

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

All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING

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.//FLOORS UNDER AROUND STOCK NEED CLEANING /MUST REMOVE ALL MILK CRATS OFF PREMISES USED FOR STORAGE SHELVES

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

The walls and ceilings shall be in good repair and easily cleaned.//MUST CLEAN CEILING IN MEN RESTROOM REPAIR HOLES IN CEILING THROUGHT PREMISES/

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

All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS PREPAIRING UNPROTECTED FOOD ITEMS IN PREP AREA

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

above violation still remaining.

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

above violation still remaining.

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

above violation still remaining.

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

FOUND HOT FOODS ON HOTHOLDING UNIT NOT MEETING PROPER TEMPERATURE SUCH AS TURKEY CHILI AT 125F, BUTTERNUT SQUASH CHOWDER AT 130F, TOMATOE SOUP AT 115F, BROCCOLI CHEDDAR SOUP AT 119F, AND GINGER CARROT SOUP AT 128F. INSTRUCTED MANAGER THAT ALL HOT FO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PASTRIES THAT WAS WRAPPED FOR SALE MUST HAVE A LABEL, COMPANY'S NAME , ADDRESS, TEL NO. ALSO ALL FOODS NOT IN THE ORIGINAL CONTAINER INSIDE THE REACH IN COOLER AND PREP COOLER MUST HAVE A LABEL AND DATED.

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

MUST CLEAN THE FLOOR UNDER THE WIRE RACKS INSIDE THE DRY STORAGE ROOM AND ELEVATE ALL BOXES STOCKS 6" OFF THE FLOOR TO HAVE AN EASY ACCESS IN CLEANING.

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

OBSERVED COOK NOT WEARING HAIR RESTRAINT WHILE PREPARING AND SERVING FO0DS.INSTRUCTED MANAGER TO TELL THE COOK TO WEAR HAIR RESTRAINT WHILE PREPARING AND COOKING.