Fran'S Beef

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED PROCEDURES FOR RESPONDING TO VOMIT, AND DIARRHEA, BUT MISSING SOME NECESSARY ITEMS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO DISCLOSURE (BY ASTERISK AND A FOOTNOTE) ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE.PREMISES HAS THE REMINDER, INSTRUCTED TO USE BROCHURES,MENU ADVISORIES, LABLE STATEMENTS, TABLE TENTS, PLACARDS OR OTHER EFFECTIVE WRITTEN MEANS. PRIO...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED THE ICE CREAM SCOOP IN A CONTAINER OF WATER, INSTRUCTED TO STORE IN CONTAINER OF HOT WATER 135*F, NOT ROOM TEMPERATURE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE INTERIOR OF THE UNUSED ICE MACHINE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE WALLS AROUND THE MEAT SLICER NOT CLEAN DUSTY, AND FOOD DEBRIS FROM SLICING THE BEEF, INSTRUCTED TO CLEAN.

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

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED EMPLOYEE EATING IN PREP AREA. INSTRUCTED TO DESIGNATE AREA ON PREMISES FOR EMPLOYEE TO EAT, PREP AREAS PROHIBITED.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS ON RTE OR TCS FOODS PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES ON FOOD AND MAINTAIN. PRIORITY FOUNDATION 7038-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST PROVIDE LABELS ON FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPLACE BROKEN DOOR GASKET ON WALK IN COOLER, INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DEBRIS FROM FLOOR (CORNERS) THROUGHOUT PREP, DRY STORAGE, AND TOILET ROOM IN REAR. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REMOVE OR ORGANIZE CLUTTER ABOVE PIZZA OVEN IN PREP AREA, INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST INSTALL PROTECTIVE SHIELDING OVER LIGHT IN DRY STORAGE AREA. INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN TRAINING IS REQUIRED FOR EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ONSITE.

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

OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE) OUT OF THE ORIGINAL PACKAGING, HELD FOR OVER 24 HOURS IN THE WALK IN COOLER AND NOT PROPERLY LABEL WITH PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS AND MAINTAIN.

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

OBSERVED KNIVES BEING STORED IN BETWEEN PREP TABLES. INSTRUCTED TO STORE ALL UTENSILS PROPER AND MAINTAIN.

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

OBSERVED INTERIOR OF 2 DOOR PREP COOLER WITH ACCUMULATED FOOD DEBRIS. OBSERVED WINDOW AND WINDOW SILL WITH ACCUMULATED DEAD SMALL FLIES LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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

OBSERVED FLOORS UNDER THE SHELVES OF THE DRY STORAGE AREA, UNDER PREP TABLES, BEHIND COOKING EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.

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

OBSERVED LEAK ON THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (HAM, CHICKEN) HELD FOR OVER 24 HOURS INSIDE OF THE WALK IN COOLER WITHOUT THE PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD...

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

OBSERVED THE INTERIOR OF THE FRYER WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED A CUTTING BOARD STAINED WITH DEEP DARK GROOVES ATTACHED TO THE PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NEW EMPLOYEES NOT MEETING THE FOOD HANDLER REQUIREMENTS. INSTRUCTED TO MEET AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED PREP COOLER AT IMPROPER TEMPERATURE, 50.1 DEGREES F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN TEMPERATURE OF 40 DEGREES F OR BELOW. COOLER IS TAGGED, HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CDPH. CRITICAL...

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

OBSERVED TZATZIKI SAUCE IN THE PREP COOLER AT 52 DEGREES. OBSERVED EGGS AT 79.4F STORED ON THE PREP TABLE. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD APPROXIMATELY 5LBS, $15. INFORMED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE AT 40 DEGRE...

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

COMSUMER ADVISORY MUST BE POSTED IN PLAIN VIEW OR ON MENU FOR CUSTOMERS. INSTRUCTED MANAGER TO COMPLY.

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

RUST BUILD-UP ON THE INTERIOR SURFACE OF THE ICE MACHINE. ALSO OBSERVED RUST ON INTERIOR STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTS, WALLS, RACKS AND ICE MACHINE.

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

OBSERVED GREASE BUILD-UP AND DEBRIS ON THE FLOOR UNDER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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

OBSERVED DIRTY CEILING VENTS IN THE FOOD PREP AND REAR AREAS OF THE KITCHEN. OBSERVED GREASE AND DUST ON WALLS BEHIND THE GRILL. INSTURCTED MANAGER TO CLEAN AND MAINTAIN.

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

OBSERVED MISSING STOPPERS FOR 3 COMP SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS.

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

OBSERVED CLUTTER THROUGHOUT THE FACILITY (KITCHEN, REAR STORAGE, STORING CARDBOARD BOXES ABOVE A NON WORKING PIZZA OVEN). INSTRUCTED MANAGER TO ORGANIZE, CLEAN, AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO FOOD HANDLERS TRAINING CERTIFICATION ONSITE FOR EMPLOYEES. INFORMED MANAGER ABOUT TRAINING REQUIREMENTS AND PROVIDED INFORMATION.

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

NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (BEEF, HAMBURGERS, ETC.) INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

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

KNIVES IMPROPERLY STORED INBETWEEN PREP TABLES AND COOLERS. INSTD TO STORE KNIVES PROPERLY.

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

FOOD HANLDER NOT WEARING HAIR RESTRAINT. INSTD TO DO SO.

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

RUSTY WALK-IN COOLER STORAGE SHELVES NEED TO REMOVE RUST.

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

CLEAN INTERIOR OF UPRIGHT FREEZER IN REAR, CLEAN DRIP TRAY UNDER FLAT GRILL, CLEAN WALK-IN COOLER FAN GUARD COVER (DUSTY).

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

CLEAN FLOOR UNDER FRONT STORAGE SHELVES, AND REAR STORAGE AREA.

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. The outside of the ice machine and the dish drying rack has some buildup and deposits; wash, rise and sanitize in det...

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. The floors have some food crumbs and debris in the kitchen. Clean the floors from corner to corner.

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

The hood has some grease buildup and foam sealer sticking out of holes in the top, clean and repair so the surface is smooth and sanitary.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Dirty wiping cloths found in prep area. Store wiping cloths in sanitizer in between use.

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. PAINT ALL THE RUSTY STORAGE RACKS IN THE PREP AREA, WALKIN COOLER AND REACHIN COOLER.

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 FOLLOWING NOT CLEAN TOP, SIDES, BACK AND INSIDE THE COOKING EQUIPMENT, PIZZA OVEN, REACHIN COOLER AND ICE MACHIN...

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. CLEAN UNDER AND BEHIND THE COOKING EQUIPMENT THICK WITH GREASE BUILDUP. ALSO CLEAN ALL THE FLOORS THROUGHOUT PREMISES.

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. THE WALLS AND CEILINGS NOT CLEAN ARE YELLOW WITH AGE AND SOME WITH SPLASHED ON FOOD DEBRIS. INSTRUCTED TO CLEAN OR PAINT SAME.

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 ventilate THE TOILET,SINK,WALLS AND FLOOR AROUND THE TOILET NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE SAME.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN ALL THE VENTS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP.