critical Food Temperature
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO CHLORINE OR QUATERNARY SANITIZING SOLUTION ON PREMISES WHILE FOODS BEING RE-HEATED ON STOVE TOP, DIRTY POTS AND PANS IN THREE COMPARTMENT SINK AND BAR THREE COMPARTMENT SINK SET TO WASH AND RINSE AND NOT TO SANITIZE.
critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO SOAP OR PAPER TOWELS AT KITCHEN OR BAR EXPOSED HAND SINKS AND KITCHEN EXPOSED HAND SINK NOT ACCESSIBLE. SINK BLOCKED BY LARGE BOX OF COOKING OIL. EMPLOYEE WENT TO STORE TO PURCHASE HAND SOAP AND PAPER TOWELS. CRITICAL CITATION ISSUED 7-38-030.
serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED MANAGER ON SITE WHILE FOODS BEING PREPARED IN KITCHEN. NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-12.
minor Chemical Safety
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL PREPARED FOODS MUST BE LABELED AND DATED.
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST NOT USE TIN FOIL AS LINER FOR SHELVING THROUGHOUT KITCHEN. METAL FOOD CARTS WITH FOOD SPLATTER AND DEBRIS. MUST CLEAN AND MAINTAIN.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR ICE MACHINE ICE BIN AND INTERIOR DOOR OF MACHINE DIRTY. MUST CLEAN. INTERIOR AND EXTERIOR OF ALL COOKS LINE COOKING EQUIPMENT AND COOLERS WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN ALL.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGHOUT KITCHEN WITH DIRT AND DEBRIS, UNDER ALL COOKS LINE EQUIPMENT AND ALL SINKS. UNDER BASEMENT DRY FOOD AND SPICE STORAGE.MUST CLEAN.
minor Sanitation
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
KITCHEN AND BAR FLOOR DRAINS EXTREMELY DIRTY WITH DEBRIS AND BLACK SLIME SUBSTANCE. MUST CLEAN AND MAINTAIN. LEAK UNDER WOMANS WASHROOM WASHBOWL. SLOW DRAINING WASHBOWL IN MENS WASHROOM. MUST REPAIR ALL. NO HOT OR COLD RUNNING WATER PROVIDED FOR KI...
minor Facility Condition
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE INTERNAL THERMOMETER FOR COOKS LINE TWO DOOR COOLER.
critical Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE ALL UNNECESSARY ITEMS STORED ALONG OUTSIDE WALKWAY AND UNDER OUTDOOR STAIRWELL SUCH AS BUS PANS, BUCKETS, FURNITURE AND AWNING TO PREVENT RODENT HARBORING.
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
minor Sanitation
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ICE SCOOPS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.