Guckenheimer & Cna

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CRAB CAKES)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED SOUP COOKING STATIONARY POTS TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/O...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEI...

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

MANAGER PROVIDED NO PROOF OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CRAB CAKES)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED THAT PEST CONTROL LOG BOOK IS MISSING REQUIRED INFORMATION.MISSING RECORD OF VISITS, MISSING COPY OF SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. ...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED SOUP COOKING STATIONARY POTS TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/O...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

PERSON IN CHARGE AND NO PERSON ON DUTY HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION ISSUED 7- 38-012

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

NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED EMPLOYEE TO PROVIDE EMPLOYEE HEALTH POLICY.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOYEE HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE HEALTH POLICY.

PROPER COLD HOLDING TEMPERATURES

IMPROPER COLD TEMPERATURES OF APPROX 10-LB CONTAINER OF EGG WHITES AT 58.F, 2-LBS OF WHIPPING CREAM AT 58.F INSIDE COOLER. ALSO IN WALK IN COOLER OBSERVED 70-LBS OF SKIRT STEAK AT 46.F,47.F,20-LBS OF GROUND BEEF AT 45.9F,60-LBS OF BEEF SHORT RIBS AT...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

IMPROPER COLD TEMPERATURE OF WALK IN COOLER -47.3F, AND REACH IN COOLER 58.F, BEING USED. INSTRUCTED NOT TO USE COOLERS. MUST USED ADDITIONAL COOLERS ON PREMISES THATS 41.F OR BELOW. INSTRUCTED TO CONTACT THE HEALTH DEPT FOR TAG REMOVAL BEFORE USING ...

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

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAKY FAUCET ON BOTH 2- COMPARTMENTS SINKS IN PREP AREA. INSTRUCTED TO REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOORS NEED RE-GROUTING IN DISH WASHING AREA ( 3- COMP SINK AREA). INSTRUCTED TO REGROUT FLOOR AREA.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN AWARNESS TRAINING FOR CERTIFIED MANAGER. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO FOOD MANAGERS CERTIFICATE MUST HAVE THE ALLERGENS AWARENESS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOOD, IE 10 COOKED -TURKEY SAUSAGES AT IMPROPER TEMPERATURE OF(115.0F, 115.9F) IN HOT HOLDING AREA. SAUSAGE REMOVED AND DISCARDED BY MANAGER-CDI. INSTRUCTED TO MAINTAIN HOT FOODS AT 140.0F OR HIGHER...

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

INTERIOR UPPER PANEL INSIDE ICE MACHINE IN CATERING STORAGE AREA HAS SLIGHT BUILD-UP, NOT CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.

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

FLOORS NOT CLEAN OF DEBRIS BEHIND ICE MACHINES, DISH WASHING AREA. INSTRUCTED TO CLEAN/MAINTAIN.

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

THERE IS A LEAK AT THE BASE OF THE LEFT FAUCET (OVER THE WASH COMPARTMENT) ON THE 3-COMPARTMENT SINK IN THE REAR DISH WASHING AREA. INSTRUCTED TO FIX AND MAINTAIN.

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

FOUND THE CUTTING BOARDS IN THE REAR AND FRONT FOOD PREPARATIONS WITH DEEP, DARK GROOVES. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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

FOUND THE INTERIOR OF THE ICE MACHINE, STORAGE RACKS AND FAN COVERS INSIDE ALL OF THE WALK IN COOLERS IN THE REAR FOOD PREPARATION AREA WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE INTERIOR OF THE FLOOR DRAINS AND FLOORS UNDER/AROUND THE COOKING/COOLING EQUIPMENT, UNDER THE DISH WASHING MACHINE AND IN THE CORNERS OF THE REAR FOOD PREPARATION AND STORAGE AREAS WITH FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AN...

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

FOUND THE CEILING TILES, VENTS AND LIGHT SHIELDS IN THE FRONT DELI AND IN THE REAR FOOD PREPARATION AREAS WITH DIRT/DUST BUILD UP AND SOME TYPE OF BROWNISH SYRUP LOOKING SUBSTANCE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS, CEILING AND LIGHT SHIE...

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

THERE IS A LEAK AT THE BASE OF THE LEFT FAUCET (OVER THE WASH COMPARTMENT) ON THE 3-COMPARTMENT SINK IN THE REAR DISH WASHING AREA. INSTRUCTED TO FIX AND MAINTAIN.

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

THE MOP IS LEFT INSIDE OF THE MOP BUCKET WITH DIRTY WATER. INSTRUCTED TO PROPERLY DISPOSE OF THE MOP WATER AND STORE THE MOPS HANGING UP WHEN NOT IN USE.

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

FOUND THE CUTTING BOARDS IN THE REAR AND FRONT FOOD PREPARATIONS WITH DEEP, DARK GROOVES. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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

FOUND THE INTERIOR OF THE ICE MACHINE, STORAGE RACKS AND FAN COVERS INSIDE ALL OF THE WALK IN COOLERS IN THE REAR FOOD PREPARATION AREA WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE INTERIOR OF THE FLOOR DRAINS AND FLOORS UNDER/AROUND THE COOKING/COOLING EQUIPMENT, UNDER THE DISH WASHING MACHINE AND IN THE CORNERS OF THE REAR FOOD PREPARATION AND STORAGE AREAS WITH FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AN...

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

FOUND THE CEILING TILES, VENTS AND LIGHT SHIELDS IN THE FRONT DELI AND IN THE REAR FOOD PREPARATION AREAS WITH DIRT/DUST BUILD UP AND SOME TYPE OF BROWNISH SYRUP LOOKING SUBSTANCE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS, CEILING AND LIGHT SHIE...

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

THERE IS A LEAK AT THE BASE OF THE LEFT FAUCET (OVER THE WASH COMPARTMENT) ON THE 3-COMPARTMENT SINK IN THE REAR DISH WASHING AREA. INSTRUCTED TO FIX AND MAINTAIN.

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

THE MOP IS LEFT INSIDE OF THE MOP BUCKET WITH DIRTY WATER. INSTRUCTED TO PROPERLY DISPOSE OF THE MOP WATER AND STORE THE MOPS HANGING UP WHEN NOT IN USE.

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

NO CERTIFIED FOOD AND SANITAION MANAGER ON SITE NO CERTIFICATE POSTED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS ( DELI, CHICKEN ...)INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.

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

ICE MAKER INTERIOR SURFACES NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.

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

MISSING GROUT IN WALK-IN COOLER FLOOR, INSTRUCTED TO REPAIR AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INADEQUATE LIGHTING IN DAIRY WALK-IN COOLER, INSTRUCTED TO PROVIDE.

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

CONDENSATION LINES IN WALK-IN COOLER NOT INSULATED CAUSING DRIPPINGS, INSTRUCTED TO INSULATE AND MAINTAIN.

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

INTERIOR UPPER PANEL INSIDE MIDDLE ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

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

OBSERVED CLEANING EQUIPMENT NOT MAINTAINED.MUST PROPERLY STORE MOPS AND CLEAN AND PROPERLY STORE DUST PANS AFTER USE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND SINK NOT MAINTAINED LOCATED IN PREP AREA BY MEAT WALK IN COOLER. COLD WATER HANDLE IN POOR REPAIR.NO COLD WATER. ALSO HOT WATER HANDLE IN POOR REPAIR,NO HOT WATER AT EXPOSED HAND SINK IN CATERING PREP ROOM. MUST REPAIR.48 HR N...

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

OBSERVED DRY STORAGE CONTAINER IN DRY STORAGE ROOM NOT LABLED,GRAINS,ETC.MUST LABLE.

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

INTERIOR UPPER PANEL INSIDE MIDDLE ICE MACHINE NOT CLEAN.ALSO PAN STORAGE UTILITY CART LOCATED IN CATERING ROOM NOT CLEAN OF DEBRIS.MUST DETAIL CLEAN.

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

PEELING PAINT AND WALLS IN POOR REPAIR, LOCATED IN POT/PAN STORAGE ROOM.MUST REPAIR.

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

OBSERVED HOT WATER HANDLES ON 1-COMP PREP SINK WITH SPRAYER AND 2- COMP SINK IN CATERING PREP AREA.MUST REPAIR.

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

OBSERVED CLEANING EQUIPMENT NOT MAINTAINED.MUST PROPERLY STORE MOPS AND CLEAN AND PROPERLY STORE DUST PANS AFTER USE.

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

MUST PROPERLY STORE MULTI USE UTENSILS AT ALL TIMES. FOUND VARIOUS KNIVES BEING STORED AGAINST THE WALL BETWEEN THE STAINLESS STEEL COUNTER TOP AT THE DISH WASHING AREA.

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

MUST REGROUT FLOOR AROUND THE 1ST ICE MACHINE LOCATED ACROSS FROM THE WALK-IN MEAT COOLER AND IN FRONT OF THE HAND SINK AT SAME LOCATION. FOUND FLOOR WITH DEEP WORN GROUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS AT THE FRONT REACH-IN BEVERAGE COOLERS IN THE CUSTOMER AREA ACROSS FROM THE CASHIER STATION.

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

MUST CLEAN AND SANITIZE THE EXHAUST HOOD FILTERS AT THE MAIN GRILLING STATION AND THE REAR CHEF LINE. FOUND EXHAUST HOOD FILTERS WITH ACCUMULATED GREASE AND EXCESSIVE DUST BUILD-UP.

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

DURING INSPECTION OBSERVED A MANAGER PREPARING A DESSERT TRAY WITH MARSHMELLOW SQUARES NOT WEARING A PROPER HAIR RESTRAINT IN THE REAR PREP AREA. ALL STAFF AT FOOD PREP AREAS MUST WEAR PROPER HAIR RESTAINTS AT ALL TIMES.

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

CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF REACH IN AND WALK IN COOLERS. MUST CLEAN TO REMOVE ALL FOOD DEBRIS AND BUILD UP.

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

FLOORS IN CORNERS OF WALK IN. DRY STORAGE AND BEHIND ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

LEAKS AT FAUCETS IN NEED OF REPAIR IN REAR PREP AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES.

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

CUTTING BOARDS THE ARE WORN, DISCOLORED ARE IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.

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

EXTERIOR OF COOKING EQUIPMENT, SODA DISPENSORS AND LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING IN CORNERS AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTS IN NEED OF SHIELDING IN FRONT PREP AREA. LIGHTS IN SODA STORE ROOM IN NEED OF CLEANING TO REMOVE DEBRIS IN SHIELD. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

GARBAGE DISPOSAL IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL FLOOR DRIANS IN NEED OF CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

HANDSINK NEEDED IN FRONT COFFEE AREA. MUST INSTALL AND MAINTAIN

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

DURING INSPECTION OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERARTURE. FOUND FOUR FLAT STAINLESS STEEL PANS HOLDING COOKED SQUASH CUBES AT A HOT HOLDING UNIT AT 113.7F, 127.3, 116.9F AND 123.2F RESPECTIVELY APPROXIMATELY 2.5LBS AT A VALUE O...

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

UPON INSPECTION OBSERVED 3 EXPOSED HANDWASHING SINKS WITHOUT SOAP IN THE REAR PREP AREAS OF THE KITCHEN. INSTRUCTED MANAGER TO REFILL SOAP DISPENSERS WITH SOAP. ALL EXPOSED HANDWASHING SINKS MUST HAVE SOAP AT ALL TIMES.CDI CRITICAL CITATION ISSUED #H...

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

MUST REPLACE LARGE PLASTIC PRODUCE BINS IN THE WALK-IN COOLER WHICH HAVE CRACKS IN THE THEM.

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

MUST CLEAN FLOOR AT WALK-IN FREEZER TO REMOVE FOOD DEBRIS. MUST REGROUT FLOOR INFRONT OF THE REAR ICE MACHINE NEXT TO THE WALK-IN COOLER DOOR.

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

MUST DETAIL CLEAN AND MAINTAIN CEILING TILES IN FRONT PREP AREAS TO REMOVE FOOD SPLATTER.

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

MUST PROPERLY STORE BROOM AND DUST PAN AT THE MOP SINK AREA AND NOT IN THE CORNER OF THE FRONT MAIN STOVE.

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

MUST REMOVE EXCESS ICE BUILD UP AND CONTROL IT IN FAR REAR WALK IN FREEZER INSIDE THE WALK IN COOLER.

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

MUST DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT THROUGHOUT.

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

MUST DETAIL CLEAN AND MAINTAIN CEILING VENTS IN TOILET ROOMS AND CEILING TILES IN REAR PREP/STORAGE AREAS-REMOVE FOOD SPLATTER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST USE SHATTER PROOF LIGHT BULBS OR ADD LIGHT SHIELDS TO THE FRONT PREP AREAS.

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

MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 2-COMP. SINK IN THE SALAD PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ALL WASH CLOTHS IN A BUCKET OF SANITIZING SOLUTION WHEN NOT IN USE.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON SHELVES AT ALL FRONT LINE PREP STATIONS, SLIGHT LIME BUILD UP INSID...

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. OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT AT FRONT COOK LINES. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

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. MUST CLEAN ALL UNCLEAN WALLS AROUND MOP SINK, GARBAGE ROOM AND CHEMICAL ROOM.

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

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...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED EMPTY CARDBOARD BOXES ON FLOOR IN GARBAG...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PREMISES USING MILK CRATES TO ELEVATE ITEMS OFF FLOOR IN STORAGE ROOM. MUST REMOVE CRATES AND PROVIDE ADDITI...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS/BUILD UP ON SHELVES AT FRONT SERVICE COUNTERS, INTERIOR OF CABINETS AT...

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. OBSERVED ACCUMULATED DIRT/FOOD BUILD UP INSIDE FLOOR DRAIN BY WALK IN COOLERS AND FOOD BUILD UP ON FLOOR UNDER AND AROUND FRONT PREP LINE...

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

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...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Found exterior of dishmachine not clean.

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. Found floors not clean at main kitchen areas.