serious Food Temperature
POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. OBSERVED IMPROPER DEFROSTING (THAWING) OF POTENTIALLY HAZARDOUS FOODS AT THE TIME OF INSPECTION.FOUND CHICK...
serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO SANITATION CERTIFICATE,NOR CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CH...
minor Employee Hygiene
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. INSTRUCTED TO CLEAN DEBRIS ON THE INTERIOR OF DEEPFRYERS,FILTER ABOVE,EXPOSE HAND WASH SINK,1COMP.SINK,BASE OF SODA ...
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. INSTRUCTED TO CLEAN FLOORS WITH WATER AND DEBRIS UNDER STORAGE SHELVES AT FRONT CASHIER CHECK OUT,AT CORNER SIDE OF ICE MACHINE,AND AT NW...
minor Sanitation
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. INSTRUCTED TO REPAIR WATER STAINED CEILING IN DINING,AND MISSING TILE AT CASHIER CHECK OUT.
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...
minor Sanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE UNNECESSARY CLUTTER AT ICE...