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FOOD HANDLER REQUIREMENTS MET

MUST SHOW PROOF OF THE FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1491194 DATED 7/31/14. #33-MUST CLEAN AND SANITIZE THE FOLLOWING: PORTABLE DEEP FRYER, LIDS OF THE GARBAGE CAN IN THE PREP AREA, DOOR AND INSIDE OF THE HOT HOLDING UNIT, CHOPPING BOARD AND MAINTAI...

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

RE CAULK AROUND THE MOP SINK AND MAINTAIN,(CAULK WORN OUT).

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

MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: GREASE TRAP BOX (WITH HEAVY GREASE BUILD-UP); EXPOSED HAND SINK,INTERIOR OF THE COOLER THAT IS NOT WORKING BEING USED AS A STORAGE, AND THE INTERIOR UPPER COMPARTMENT OF THE ICE MACHINE AND MAINTAIN.

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

WALLS BEHIND AND UNDER THE 3 COMPARTMENT SINK WITH FOOD AND GREASE SPLATTERED ALL OVER THE WALLS. MUST CLEAN IN DETAIL AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT BULBS ARE SHIELDED INSIDE THE WALK IN COOLER AND ON THE HOOD/CANOPY BY THE COOKLINE. MUST PROVIDE LIGHT SHIELD.

FOOD HANDLER REQUIREMENTS MET

MUST SHOW PROOF OF THE FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER AND PREP COOLER. HAM AT 46.9F, MARINATED CHICKEN AT 47.9F, CHICKEN AT 47.7F, MEATBALLS AT 60.0F, COOLERS TEMPERATURE AT 40.9F AND 41,0F. MANAGER VOLUNTARILY DISCARDED...

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

NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS SAUSAGE PIZZA, MEATBALLS, BAKED CHICKEN, STEAMED RICE, BAKED BEANS. THREE CHICAGO CERTIFICATE OF SANITATION POSTED ON THE WALLS,BUT THE SAID THREE PERSO...

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

MUST CLEAN AND SANITIZE THE FOLLOWING: PORTABLE DEEP FRYER, LIDS OF THE GARBAGE CAN IN THE PREP AREA, DOOR AND INSIDE OF THE HOT HOLDING UNIT, CHOPPING BOARD AND MAINTAIN.

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

MUST CLEAN THE FLOOR ALONG THE WALL BASE,ALL CORNER THROUGHOUT THE PREP/ KITCHEN AND DISWASHING AREA AND MAINTAIN.

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

MUST CLEAN THE WALLS BEHIND THE STOVE AND GRILL, WITH GREASE SPLATTERED AND MAINTAIN. MUST CLEAN THE VENT COVER INSIDE THE WASHROOM (WITH DUST ACCUMULATED) AND MAINTAIN. HOOD AND FILTER WITH HEAVY GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

BURNED OUT LIGHT BULBS ON THE HOOD. MUST REPLACE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

HOT HOLDING UNIT INTERNAL TEMPERATURE AT 132.6F. UNIT REMAINS TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL INTERNAL TEMPERATURE MAINTAINS A TEMPERATURE OF 140F IN ALL AREAS OF HOT HOLDING UNIT AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVA...

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

LEAK AT NOZZLES OF THREE COMPARTMENT AND FRONT EXPOSED HAND SINKS. HOT WATER DOES NOT SHUT COMPLETELY OFF AT THREE COMPARTMENT SINK. BACK FLOW PREVENTER BROKEN OFF FROM NOZZLE OF UTILITY MOP SINK WITH LEAKING WATER FROM BROKEN NOZZLE. MUST REPAIR ALL...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. HOT HOLDING UNIT FOUND AT 121.5F WITH FOODS SUCH AS COOKED CHICKEN IN IT AT 119F. PIZZA PREP COOLER FOUND AT TEMPERATURE OF 55.7F WITH COOKED MEAT BALLS AT 51.4F. BOTH EQUIPMENT TAGGED HELD FOR INSPE...

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

THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED HOT HOLDING UNIT AND PIZZA PREP COOLER AT IMPROPER TEMPERATURES. COOKED CHICKEN RANGING BETWEEN 119F TO 125.5F, COOKED RICE AT 103.2F, CORN AT 120.7F, MASHED POTATOES AT 127.2F, HAM AT 47.4F, PEPP...

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

MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. BROKEN/CRACKEN PLASTIC DOORS ON HOT HOLDING UNIT MUST BE REPLACED.

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

FLOORS UNDER REAR DRY STORAGE WITH DEBRIS. MUST CLEAN AND MAINTAIN.

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

LEAK AT NOZZLES OF THREE COMPARTMENT AND FRONT EXPOSED HAND SINKS. HOT WATER DOES NOT SHUT COMPLETELY OFF AT THREE COMPARTMENT SINK. BACK FLOW PREVENTER BROKEN OFF FROM NOZZLE OF UTILITY MOP SINK WITH LEAKING WATER FROM BROKEN NOZZLE. MUST REPAIR ALL...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

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

TWO BASEBOARD WALL TILES MISSING ALONG WALL OF WALK-IN COOLER. MUST REPLACE.

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 10 LBS COOKED CHICKEN BEING HELD ON GRILL THAT WAS TURNED NOT ON. RANGING IN TEMPERATURES BETWEEN 76F AND 77.6F. TWO CHICKEN PIZZAS, APPROXIMATELY 3LBS, BEIN...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED CROSS CONTAMINATION OF DIRTY PIZZA PAN BEING WASHED INSIDE UTILITY MOP SINK. INSTRUCTED ALL WASHING OF DISHES MUST BE DONE BY WASHING, RINSING AND SANITIZING AT THE THREE COMPARTMENT SINK ONLY. CRITICAL CITATION ISSUED. 7-38-005(A).

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT WATER AT REAR PREP EXPOSED HAND SINK. HOT WATER AVAILABLE AT FRONT EXPOSED HAND SINK AND ALL OTHER SINKS. NO AVAILABLE PAPER TOWELS AT REAR EXPOSED HAND SINK AND SINK NOT ACCESSIBLE FOR USE. SINK FOUND BLOCKED BY METAL STORAGE RACKS STORING PI...

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

PREVIOUS MINOR VIOLATIONS FROM 2-27-12 NOT CORRECTED. #32- DOOR OF THE CHEST FREEZER IS IN DISREPAIR. MUST REPAIR OR REPLACE THE DOOR..#33-DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP AND CONNECTING DRAIN LINES.#34-DETAIL CLEAN THE FLOOR OF THE PREP ...

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

MUST NOT USE PLASTIC CUP AS SCOOP FOR PREPARED FOODS IN WALK-IN COOLER. FOOD SCOOPS MUST HAVE HANDLES NOT TO BE SUBMERGED IN FOOD. KNIVES MUST NOT BE STORED BETWEEN WALL AND PREP TABLE IN REAR PREP.

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

MISSING DOOR HANDLE ON WALK-IN COOLER. MUST REPLACE WITH CLEANABLE DOOR HANDLE, NOT CLOTH STRING.

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

ALL STORED ITEMS THROUGHOUT REAR PREP IE: TO GO CONTAINERS, MUST BE STORED ELEVATED FROM THE FLOOR 6" OR ABOVE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN INTERNAL THERMOMETER FOR WALK-IN COOLER.

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

ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.

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. DOOR OF THE CHEST FREEZER IS IN DISREPAIR. MUST REPAIR OR REPLACE THE DOOR.

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. DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP AND CONNECTING DRAIN LINES AND THE VENTILATION HOOD AND FILTERS.

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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS.

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 REPLACE THE MISSING BASEBOARD FROM THE WALLS OF THE PREP AREAS. DETAIL CLEAN THE RESTROOM WALLS AND THE WALLS OF THE REAR PREP AREA. REPAINT THE DOOR TO THE EMPLOYEE RESTROOM.

* 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. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (PIZZA AND CHICKEN) IS BEING PREPARED AND SERVED. M...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM REPORT #154589 ON 10/25/10 NOT CORRECTED: 35/01 - The ...

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. DOOR OF THE CHEST FREEZER IS IN DISREPAIR. MUST REPAIR OR REPLACE THE DOOR.

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. DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP AND CONNECTING DRAIN LINES AND THE VENTILATION HOOD AND FILTERS.

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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS.

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 REPLACE THE MISSING BASEBOARD FROM THE WALLS OF THE PREP AREAS. DETAIL CLEAN THE RESTROOM WALLS AND THE WALLS OF THE REAR PREP AREA. REPAINT THE DOOR TO THE EMPLOYEE RESTROOM.

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. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.

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. TABLE TOP CAN OPENER ON WALK-IN COOLER PREP TABLE M...

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. DAMAGED BASEBOARD AROUND MOP SINK MUST REPAIR, SEAL ALL OPEN CREVICES. RAW WOODEN DOORWAY AT REAR EXIT DOOR MUST PAINT OR SEAL.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST HAVE SELF CLOSING DEVICE ON EMPLOYEE WASHROOM DOOR.

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...

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

All hot food shall be stored at a temperature of 140F or higher. OBSERVED 6 COOKED CHICKENS BEING HELD HOT ON LOW TEMPERATURE GRILL AT TEMPERATURES RANGING BETWEEN 88F. TO 114F. CHICKENS WERE COOKED AND READY TO SERVE. ALL DISCARDED. MANAGEMENT STATE...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. APPRO...

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. TABLE TOP CAN OPENER IN WALK-IN COOLER WITH ACCUMUL...

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. WALK-IN COOLER PREP TABLE CUTTING BOARD DIRTY. MUST CLEAN. SHELVING THROUGHOUT FRONT PREP AREA MUST CLEAN AND MAINTAIN.

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. INTERIOR EXHAUST HOOD WITH EXCESSIVE GREASE, MUST CLEAN.

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 THROUGHOUT ENTIRE ESTABLISHMENT WITH DIRT, GREASE AND FOOD DEBRIS. ESPECIALLY UNDER COOKS LINE AND THREE COMPARTMENT SINK. MUST CLEAN...

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. WALLS BEHIND COOKS LINE AND AT MOP SINK WITH EXCESSIVE GREASE AND FOOD SPLATTER, MUST CLEAN. HOLE IN WALL UNDER REAR EXPOSED HAND SINK. DAMAGED/MISSING WALL BASEBOARD ALONG REAR OF W...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR WALK-IN COOLER.

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. ALL ITEMS STORED THROUGHOUT REAR MUST BE ELEVATED, O...