HASHBROWNS.

OBSERVED A PROCEDURE AND SOME SUPPLIES FOR THE VOMIT AND DIARRHEA CLEAN UP PROCEDURE. AN ADDITIONAL REQUIRED ITEM IS NEEDED. MUST PROVIDE A SANITIZER THAT WILL KILL NOROVIRUS. ADDITIONAL TIME GRANTED TO OBTAIN REQUIRED ITEM. PRIORITY FOUNDATION VIOLATION 7-38-005.

INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE REFRIGERATION UNIT NEXT TO THE DEEP FRYER TO REMOVE GREASE OBSERVED.

OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; INSTRUCTED TO CLEAN THE VENTS.

INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

SEE VIO #60.

PREVIOUS CORE VIOLATION NOT CORRECTED FROM JANUARY 4, 2019 AS REQUIRED; MUST CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED. #58 INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

MUST DISPAY CONSUMER ADVISORY TO ALL CUSTOMES. CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

ALL WATER BOTTLES MUST BE ABLE TO BE WASHED, RINSED AND SANITIZIED WITH EASE. SMALL NECK BOTTLES SHOULD BE REPLACED WITH LARGER OPENING. CORRECT AND MAINTAIN.

WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CORRECT AND MAINTAIN.

ALL PIPES ABOVE FOOD PREP AREAS MUST BE ENCASED. CORRECT AND MAINTAIN.

ALL AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP CORRECT AND MAINTAIN.

PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING

MUST REPLACE CUTTING BOARDS THROUGHOUT PREP AREA, DARK GROOVES AND STAINS PRESENT. DISCONTINUE USING MILK CRATES AS STORAGE RACKS IN PREP AREA, INSTALL CORRECT RACKS FOR FOOD STORAGE. REPAIR BROKEN DOOR GASKET ON PREP COOLER ACROSS FROM GRILL IN PREP AREA.

MUST REPAIR MISSING HANDEL ON DOOR OF PREP COOLER BELOW ESPRESSO MACHINE BEHIND FRONT SERVICE COUNTER.

MUST CLEAN EXCESSIVE DUST AND GREASE ACCUMULATION FROM KITCHEN HOOD FILTERS.

MUST INSTALL SELF CLOSING DEVICE ON DOOR OF TOILET ROOM CLOSEST TO THE CUSTOMER SEATING AREA.

MUST REPAIR LEAKY FAUCET AT 3-COMP SINK.

MUST PROVIDE SPACE FOR EMPLOYEES BELONGINGS TO BE STORED ON DESIGNATED AREA, RESTRICT FROM STORING ON FOOD PRODUCT,

MUST REPAIR LEAKY PIPES UNDER THE 3 COMPARTMENT SINK, INSTRUCTED TO BETTER MAINTAIN,

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.

UNABLE TO LOCATE GREASE INTERCEPTOR FOR 3-COMPARTMENT SINK. INSTD TO BE ABLE TO LOCATE OR INSTALL SAME.

ALL PRE-WRAPPED MULTI-USE UTENSILS MUST BE PROPERLY WRAPPED MAKING SURE THAT THE PART ONE EATS WITH IS COVERED.

CLEAN THE FOLLOWING: EXTERIOR OF DISH MACHINE, INTERIORS AND EXTERIORS OF DEEP FRYER, AND ALL COOKING EQUIPMENT IN FOOD PREP AREA.

CLEAN FLOOR UNDERNEATH AND BEHIND ALL COOKING EQUIPMENT IN FOOD PREP AND IN DISH WASHING AREA.

CLEAN WALL UNDERNEATH DISH MACHINE, FILTERS AND HOOD ABOVE COOKING EQUIPMENT.

REPLACE MISSING LIGHT SHIELD ABOVE TOAST PREP STATION.

REPAIR LEAKY FAUCET AT THE PRE-WASH SINK NEAR DISH MACHINE.

INSTRUCTED TO USE UTENSILS IN ALL INGREDIENTS ON REFRIGERATED PREP TABLE IN FOOD PREP AREA.

ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. MUST STORE SCOOP IN CLEAN COVERED CONTAINER.

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

TWO DOOR COOLER STILL AT 46 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW.

MUST DISCARD ALL CRACKED AND BROKEN MULTI USE CONTAINERS AND THEIR LIDS.

MUST DETAIL CLEAN THE VENTILATION COVERS IN EACH WASHROOM. MUST ALSO DETAIL CLEAN COOKING EQUIPMENT AND THE HOOD ABOVE THE COOKING EQUIPMENT.

MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE AND REMOVE FOOD DEBRIS.

MUST INSTALL A SELF CLOSING DEVICE AT EACH WASHROOM DOOR.

MUST REPLACE THE SPOUT AT THE REAR THREE COMPARTMENT SINK SO THAT IT PROPERLY EXTENDS OVER ALL THREE COMPARTMENTS. MUST REPAIR LEAKY PIPES UNDER THE 1 COMPARTMENT SINK. MUST ALSO REPAIR LEAKY FAUCET AT THE DISH MACHINE PRE-WASH SINK.

MUST REMOVE CLUTTER IN REAR STORAGE AREA AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED TWO REFRIGERATION UNITS ON SITE AT IMPROPER TEMPERATURES RANGING BETWEEN 47.8-50 DEGREES F. MUST REPAIR COOLERS SO THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 50LBS OF VARIOUS CHEESES, VARIOUS TYPES OF COOKED SAUSAGE, COOKED ONIONS, COOKED CHICKEN,HAM,COOKED POTATOES AND SOUP AT IMPROPER TEMPERATURES RANGING BETWEEN 50-68 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITAION ISSUED 7-38-005A

MUST DISCARD ALL CRACKED AND BROKEN MULTI USE CONTAINERS AND THEIR LIDS.

MUST DETAIL CLEAN THE VENTILATION COVERS IN EACH WASHROOM. MUST ALSO DETAIL CLEAN COOKING EQUIPMENT AND THE HOOD ABOVE THE COOKING EQUIPMENT.

MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE AND REMOVE FOOD DEBRIS.

MUST INSTALL A SELF CLOSING DEVICE AT EACH WASHROOM DOOR.

MUST REPLACE THE SPOUT AT THE REAR THREE COMPARTMENT SINK SO THAT IT PROPERLY EXTENDS OVER ALL THREE COMPARTMENTS. MUST REPAIR LEAKY PIPES UNDER THE 1 COMPARTMENT SINK. MUST ALSO REPAIR LEAKY FAUCET AT THE DISH MACHINE PRE-WASH SINK.

MUST REMOVE CLUTTER IN REAR STORAGE AREA AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

MUST REPAIR GASKET AT UPRIGHT 2DR COOLER IN THE REAR.

MUST MAINTAIN FLOORS DRY AT ALL TIMES UNDER THE 3COMP SINK IN THE KITCHEN AREA.

MUST SEAL OPENINGS AT WALL COVING UNDER THE 3COMP SINK IN THE KITCHEN. MUST REMOVE EXCESS MUST DUST BUILD-UP AT CEILING ABOVE THE DISH MACHINE WASHING AREA.

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

MUST REPAIR OR REPLACE GASKETS AT 1DR AND 2DR REFRIGERATORS AT KITCHEN.

MUST CLEAN INTERIOR BOTTOM SHELF OF 2DR UPRIGHT REFRIGERATOR TO REMOVE FOOD SPILLS.

MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT THE STORAGE AREA LOCATED ABOVE BOTH RESTROOMS.REMOVE UNNECESSSARY ITEMS SUCH AS BOXES OFF PREMISES.

MUST PROPERLY STORE ICE DISPENSING ITENSILS IN AN APPROPRIATE ICE RECEPTACLE TO PROTECT FROM CONTAMINATION AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE BASEBOARD BEHIND THE 1 COMPARTMENT SINK HAS A LARGE GAP, REPAIR THE WALL SO IT IS SMOOTH AND SANITARY.

The walls and ceilings shall be in good repair and easily cleaned. REMOVE THE DUST BUILDUP FROM THE PIPES AND WALLS ABOVE THE PREP AREA.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean off the dust buildup from the pipes above the kitchen and serving area.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floor under the storage locker is wet and dirty, the floor was cleaned and sanitized at the time of this inspection.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. Move the glass cleaner from the food storage shelf to the cleaning supply shelf in the closet.

Do not store food utensils in water, after sanitizing let them air dry.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The interior reach in cooler had some loose food debris which was cleaned at this time.