Franks 'N' Dawgs

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

OBSERVED FOOD GRADE STORAGE CONTAINERS STORED DIRECTLY UNDER SEWAGE LINE. DO NOT STORE ANY FOOD OR FOOD CONTACT SURFACES UNDER SEWER LINE.

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

OBSERVED INTERIOR OF FRYERS WITH HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN INTERIOR OF FRYERS.

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

OBSERVED 3 COMPARTMENT SINK WITH LEAK UNDER WASH COMPARTMENT. REPAIR AND MAINTAIN SINK.

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

OBSERVED BASEMENT WITH ACCUMULATION OF CLUTTER ESPECIALLY UNDER STAIRS AND IN CLOSET. CLEAN AND ORGANIZE ALL CLUTTER TO BE ABLE TO CLEAN EFFECTIVELY AND DETER INSPECT AND RODENT HARBORAGE.

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

NOTED POTENTIALLY HAZARDOUS FOOD ITEM (GOAT SAUSAGE) INSIDE HOT HOLDING UNIT AT IMPROPER INTERNAL TEMPERATURE OF 121.2F. NO TEMPERATURE LOG ON SITE STATING HOW LONG FOOD HAS BEEN INSIDE WARMER AS REQUIRED BY THE CITY CODE AT THIS TIME. MANAGER STATED...

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

NOTED NO HAND WASHING SOAP AT THE EXPOSED HAND WASH SINK OF BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINK. MANAGER IMMEDIATELY HAD EMPLOYEE PROVIDE SOAP. CITATION ISSUED FOR CRITICAL VIOLATION...

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

NOTED THE FOLLOWING: RUBBER GASKET AT DOOR OF WALK IN COOLER LOOSE AND RUSTY SHELVES INSIDE WALK IN COOLER OF SAME. INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AT WALK IN COOLER DOOR AND CLEAN, REPAINT SHELVES WITH NON TOXIC FOOD GRADE PAINT OR REP...

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE 3 COMPARTMENT SINK.

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

APPROXIMATELY 9 LBS COOKED SAUSAGES IN HOT HOLDING BOX FOUND AT 132F AND 135.6F. ALL DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

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

ALL BULK FOODS IN BASEMENT DRY FOOD STORAGE MUST BE LABELED.

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

WALL MOUNTED FRY SLICER FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. UNUSED COOLER IN BASEMENT STORED DIRTY. MUST CLEAN.

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

MISSING/DAMAGED WALL CAULKING AT EMPLOYEE WASHROOM WASH BOWL. MUST REPLACE.

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

MUST PROVIDE A SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR.

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

LEAK UNDER EMPLOYEE WASHROOM WASH BOWL. MUST REPAIR.

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

DETAIL CLEAN THE EXTERIOR OF THE GREASE DUMPSTER.

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

MUST PROVIDE LIGHT SHIELDS FOR ALL LIGHT FIXTURES IN THE BASEMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN ADEQUATE TEMPERATURES. OBSERVED 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46...

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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED VARIOUS SAUSAGES AND HOT DOGS STORED IN T...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED NO SANITIZER AT THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. SINK WAS BEING USED AT THE TIME OF THE INSPECTION TO WASH UTENSILS. MANAGEMENT INSTRUCTED TO DRAIN ALL SINKS AND PROPERLY SET THE SINK UP TO WASH, RINSE AND SANITIZE UTE...

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. MUST INVERT SINGLE-USE UTENSILS TO PROTECT AGAINST...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE ANY BROKEN OR CRACKED LIGHT SHIELDS IN THE BASEMENT AND PREP AREA. PROVIDE AD...

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...

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. ALL KITCHEN EMPLOYEES NEED A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES. MUST STORE WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. BASEMENT WALK-IN COOLER MUST BE OPERATIONAL.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST INSTALL UTILITY MOP SINK WITH HOT/COLD RUNNING WATER AND P...

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

Adequate and convenient hand washing facilities shall be provided for all employees. MUST HAVE PAPER TOWELS AT BASEMENT EXPOSED HAND SINK.

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. MICE ...

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 ICE MACHINE MUST CLEAN AND SANITIZE. INTERIOR/EXTERIOR ALL COOLERS 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. WALL CAULKING AT EMPLOYEE WASHROOM WASHBOWL MUST REPLACE.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CRACKED/BROKEN LIGHT SHIELDS THROUGHOUT BASEMENT PREP MUST REPLACE.

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...