Flip Crepes

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE FOOD DEBRIS IN BETWEEN ALL HEAVY EQUIPMENT THROUGHOUT PREP AREA ON FLOORS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM, OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE CLEAN UP KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT MULTI-USE UTENSILS STORED ON PREP TABLE TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.

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

OBSERVED CRACKED AND BROKEN COOLER GASKET/S ON 4 REACH IN COOLER DOORS, LOCATED FRONT AND REAR PREP STATION. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

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

Observed the following potentially hazardous foods at improper temperatures in the hot holding unit: 1 lb of eggs @ 111.2F and 0.75lbs of cooked beans @ 123.1F. Must keep all potentially hazardous foods @ 140F or higher, or 40F or less at all times. ...

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

Observed excessive grease and food (black in color) build up inside table top oven. Must remove, detail clean and sanitize interior of oven. Must maintain same.

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

OBSERVED NO PROPERLY CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (CHEESE, DELI MEAT, CREPES) PREPARED AND SERVED. MANAGER ON SITE DID NOT HAVE AN ORIGINAL COPY OF THEIR CITY OF CHICAGO CERTIFICATE. INSTRUCTED THAT A CITY OF CHICA...

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

OBSERVED DARK LIQUID AND STAINS IN THE BOTTOM OF THE ALTO SHAM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED THE FLOOR DRAIN SERVING THE 3 COMPARTMENT SINK TO BE DRAINING SLOW. INSTRUCTED TO UNCLOG THE DRAIN LINE.

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

NO VALID CITY OF CHICAGO FOODSERVICE MANAGERS CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (CHICKEN,EGGS, BACON) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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

PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

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

MUST DETAIL CLEAN THE INTERIOR OF THE THREE COMPARTMENT SINK. MUST ALSO CLEAN THE INTERIOR TOP PANEL AND THE EXTERIOR OF THE ICE MACHINE.

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

MUST REPAIR THE LEAKY FAUCET AT THE 1 COMPARTMENT SINK.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

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

MUST DETAIL CLEAN THE INTERIOR OF COOLERS, SINKS AND PREP TABLES.

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

DETAIL CLEAN FLOORS THROUGHOUT PREP AREA. REMOVE WATER FROM FLOORS AROUND MOP SINK.

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

PREMISES HAS A TOP LOAD FROZEN DESSERT MACHINE, WHICH REQUIRES HOT AND COLD RUNNING WATER ABOVE MACHINE. MUST PROVIDE WATER SOURCE FOR PROPER WASHING AND SANITIZING. INSTRUCTED MANAGER NOT TO USE THIS EQUIPMENT.

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

MUST CLEAN SHELVING IN BETWEEN EQUIPMENT TO REMOVE SPILLS AND DEBRIS.

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

FLOORS BEHIND EQUIPMENT ALONG WALL AND IN CORNERS NEEDS CLEANING TO REMOVE DEBRIS.

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

MUST CLEAN INTERIOR OF REFRIGERATORS TO REMOVE FOOD DEBRIS ON BOTTOM SHELF.

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

MUST CLEAN AND SANITIZE STICKY WALK-IN COOLER FLOOR.ALSO MUST CLEAN ANS SANITIZE FLOOR DRAIN UNDER 3COMP SINK.

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. THE ICE MACHINE HAS A LIME BUILDUP ON THE DOOR AREA, DELIME THE DOOR AREA.

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. REMOVE STACKED UP MILK CRATES FROM THE SINK AREA.

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. ALL SINGLE SERVING UTENSILS MUST BE STORED WITH HAN...

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. SOME FLOOR SECTION AT PREP AREA NEED CLEANING.