GUARANTEED RATE, INC..

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED ONE OF THE COMBO REFRIGERATOR/FREEZER UNITS WITH AN AIR TEMPERATURE OF 56F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT WAS TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER UNIT BELOW 40F. CRITICAL VIOLATION 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS WERE STORED AT IMPROPER TEMPERATURES. OBSERVED POLISH DOGS AT 46F, EGGS AT 50F, PASTA SALAD AT 47F, MILK AT 46-49F. MANAGEMENT VOLUNTARILY DISCARDED 9# AND 4 GALLONS OF FOOD WORTH APPROX. $35. CRITICAL VIOLATION 7-38-005A.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK PROVIDED ON PREMISES. I WAS GIVEN A FAX OF THE MOST RECENT SERVICE REPORT FROM ORKIN WHICH WAS DATED 12/12/11. MUST PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. CAFETERIA SERVES SANDWICHES, SALADS, ETC. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE DOOR GASKETS FOR THE SMALL COOLER NEXT TO THE PREP COUNTER AND THE REFRIGERATOR NEXT TO THE SODA MACHINE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE REFRIGERATOR AND FREEZER OF THE COMBO STANDUP UNIT NEXT TO THE SODA MACHINE, INTERIOR OF THE OVEN.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO VENTILATION HOOD PROVIDED FOR THE STOVE. MUST PROVIDE. NO 3 COMPARTMENT SINK PROVIDED TO WASH, RINSE AND SANITIZE UTENSILS. MUST PROVIDE. NO EXPOSED HANDWASHING SINK AVAILABLE IN THE PREP AREA. MUST PROVIDE WITH SOAP AND PAPER TOWELS.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND THERMOMTERS IN ALL THE REFRIGERATORS.

All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.