Friistyle

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT AND IN STORAGE AREA. INSTRUCTED TO CLEAN THE CEILING TILE, CEILING VENTS AND LIGHT SHIELDS WHERE NEEDED TO REMOVE DUST OBSERVED. ALSO CLEAN CEILING VENT FAN IN WASHROOM ON THE ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO ORGANIZE AND MAINTAIN THE STORAGE AREA, REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010

PROPER HOT HOLDING TEMPERATURES

OBSERVED PAN OF SALMON 78.8F AND CHICKEN WINGS 102.6F STORED AT IMPROPER TEMPERATURE ON TOP OF STEAM TABLE. INSTRUCTED MANAGER TO DISCARD. ALL HOT TCS FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE AND DISPLAY. PRIORITY 7-38-005

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING SYSTEM AVAILABLE. REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.

51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON FLOOR IN PREP AND DISHWASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE SPILLS ON FLOOR IN FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.

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

OBSERVED LOOSE GASKET ON DOOR OF SMALL REFRIGERATOR UNDER FRONT COUNTER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE SPILLS ON FLOOR IN FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2304770 ON 8-15-19:39-MUST PROVIDE SPLASHGUARD AT FRONT HAND WASH SINK. 58-MUST PROVIDE PROOF OF ALLERGEN TRAINING. PRIORITY FOUNDATION CITATION ISSUED 7-42-090

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE SPLASH GUARD AT FRONT HAND WASH SINK.

PERSONAL CLEANLINESS

FOOD HANDLERS MUST PROVIDE ADEQUATE HAIR RESTRAINTS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN FLOOR OF GREASE SPILL UNDER AND AROUND DEEP FRYER.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE PROOF OF ALLERGEN TRAINING.

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

Gaskets on walk in cooler in disrepair (bottom). Must repair and maintain.

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

Observed rear oven 12.5kw not vented for equipment as required or under hood in rear food prep area. Must obtain required ventilation for oven.

FOOD HANDLER REQUIREMENTS MET

Food handler training requirements for all employees missing. Facility must obtain certification for all employees.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Observed front prep (cooking) area without a hand sink. Must provide a dedicated, exposed hand sink in front prep area. Hand sink must be easily accessible, with soap, paper towels, and hot and cold potable water, with adequate city pressure. 7-38-03...

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

Instructed must have original City of Chicago food sanitation manager certificate on site, posted in plain view of customers. Serious 7-38-012.