Freshii

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

NO SANITARY HAND DRYING DEVICE OR PAPER TOWELS AT 1ST FLOOR EXPOSED HAND WASH SINK. MUST PROVIDE. CRITICAL VIOLATION,7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED RAW FOOD (CHICKEN) STORED ABOVE READY TO EAT FOOD IN BASEMENT WALK-IN COOLER, NO CONTAMINATION. INSTRT. ON PROPER STORAGE. SERIOUS VIOLATION 7-38-005(A).

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

KNIVES STORED IN BETWEEN HOOD OF COLD HOLD UNITS. MUST PROPERLY STORE KNIVES.

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

CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS ON 1ST FLOOR PREP AREA.

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

CLEAN FLOORS AT 1ST. FLOOR PREP AREA.

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

OBSERVED CROSS CONTAMINATION DURING INSPECTION. EMPLOYEE OBSERVED RINSING FOOD PREP BLENDER IN EXPOSED HAND WASHING SINK. INSTRUCTED THE EXPOSED HAND SINK IS FOR HAND WASHING ONLY AND ANY FOOD PREP BLENDERS MUST BE WASHED, RINSED AND SANITIZED IN BAS...

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

NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE. EXPIRED SANITATION CERTIFICATE ON SITE AND EMPLOYEE HAD NO WRITTEN DOCUMENTATION OF RENEWAL OR RE-CERTIFICATION. SERIOUS CITATION ISSUED 7-38-012.

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN FOOD PREP. MUST BE A SMOOTH CLEANABLE SURFACE.

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

WALL CAULKING AT 1ST FLOOR EXPOSED HAND SINK MISSING AND IN POOR REPAIR. MUST REPLACE.

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

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA.

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

OBSERVED KNIVES STORED IMPROPERLY BETWEEN THE SHEET METAL AND STORAGE COVERS FOR THE PREP COOLERS. MUST INSTALL A KNIFE RACK FOR CLEAN KNIFE STORAGE. PROVIDE A HANDLE FOR THE RICE COOKER LID. INSTALL A DOOR SWEEP FOR THE LEVEL 2B DRY STORAGE ROOM ...

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

MAINTAIN THE FLOOR DRY UNDER THE STEAM TABLE AND EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN THE FLOOR OF THE 1ST FLOOR PREP AREA.

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

OBSTRUCTED HANDS WASHING FACILITY. FOUND HAND SINK IN LOWER LEVER PREP AREA WITH PANS AND OTHER UTENSILS STORED INSIDE HAND SINK BASIN, SINK SURFACE IS DUSTY.... NOT BEING USED. EXTESIVE HAND CONTACT WITH READY-TO-EAT FOOD AT THIS PREP AREA. INSTRUCT...

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

1ST FLOOR PREP AREA HAND SINK IS TAPED AT THE SIDE, INSTRUCTED TO REMOVE TAPE AND PROPERLY REPAIR ANY CRACKS.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINT, INSTRUCTED MGR TO HAVE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS

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

POOR CAULKING AROUND THE HANDSINK (1ST FLOOR), MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.

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

ANY MILK/SODA CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of th...

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

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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 IN REAR AREA OF 1ST FLOOR PREP IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

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. Use dustless cleaning methods. CEILING AT BASEMENT PREP AREA IN NEED OF CLEANING TO REMOVE DUST. MUST CLEAN AND MAINTAIN.