critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND FRONT DISPLAY COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 69-71 DEGREES F. MUST REPAIR OR ADJUST SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATUES. FOUND APPROXIMATELY 6LBS OF BATTERED SHRIMP IN FRONT DISPLAY COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 68-69 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F ...
serious Other
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MUST PROVIDE. (FRIED CHICKEN,ETC)
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST SEAL THE LEFT SIDE OF THE FRONT ENTRANCE DOOR.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS AND COOKING EQUIPMENT. MUST CLEAN ALL ATTACHED LEGS,WHEELS,HANDLES,CORDS AND PIPES AND REMOVE EXCESSIVE FOOD AND GREASE. ALSO CLEAN VENTILATION HOOD ABOVE COOKLINE.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AREAS,BEHIND COOKLINE AND UNDER SINKS.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN WALLS THROUGHOUT PREMISES AND REPLACE ALL STAINED CEILING TILES IN FRONT CUSTOMER WAITING AREA.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK. ALSO REPAIR PIPES UNDER 3 COMP SINK AND REMOVE TAPE.