HUCK FINN DONUTS.

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER UNDERNEATH THE DISH WASHING MACHINE TO REMOVE DEBRIS.

OBSERVED NO DISCLOSURE, OR REMINDER ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE DISCLOSURE BY ASTRISK AND FOOTNOTE, AND REMINDER CONSUMING RAW OR UNDERCOOKED MEATS, PULTRY,SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. YOU CAN USE BROCHURES, MENU ADVISORIES, LABEL STATEMENTS, TABLE TENTS, PLACARDS, OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

OBSERVED IMPROPER STORAGE OF WIPING CLOTHES IN THE PREP/COOKING AREA, INSTRUCTED TO PROPERLY STORE IN SANITIZED SOLUTION WHEN NOT IN USE.

OBSERVED THE LIGHT SHIELD IN THE REAR PREP AREA NOT CLEAN ,INSTRUCTED TO CLEAN.

OBSERVED THE HOOD NOT CLEAN, DUSTY, INSTRUCTED TO CLEAN HOOD AND FILTERS.

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED

OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

MUST PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

OBSERVED BOXES CONTAINING FOOD ITEMS AND FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND DRY STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

OBSERVED NO FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING.

Observed no accessible exposed hand sink in the dish washing area. Must provide.

Observed raw beef being stored directly above ready to eat deli meat. Observed table flatware pre-set and uncovered on unused tables. Must cover while not in use. Observed peeled cooked potatoes cooling unprotected next to rear exit door, garbage can, and under an exposed ceiling. Must remove. Observed glass cleaner being stored directly above bread rolls. Observed a pot too large to be submerged in the three compartment sink for sanitation. All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Raw meat must not be stored above ready to eat foods. All foods must be stored according to final cooking temperature. Facility corrected during inspection by removing all foods unprotected and rearranging stored foods by final cooking temperature. Serious violation# 7-38-005(A)

Observed exposed buckets of grease stored on the ground in the outside garbage area. Grease encrusted on the top of the outside grease box with pool of grease on ground in the outside garbage area. Must remove excess grease, clean, and maintain area. Serious Violation# 7-38-020

Observed waste water backing up in the center compartment of the three compartment sink when the right compartment was drained. Must repair, and maintain. Serious violation# 7-38-030

Observed no accessible exposed hand sink in the dish washing area. Must provide.

FOUND POTENTIALLY HAZARDOUS FOOD THAT HAS BEEN PREPARED/REMOVED FROM ITS ORIGINAL PACKAGING STORED INSIDE OF THE WALK IN COOLERS IN THE REAR NOT LABELED. INSTRUCTED TO PROPERLY DATE AND LABEL. MAINTAIN SAME.

THE STORAGE RACKS INSIDE THE REACH/WALK IN COOLERS AND THE STORAGE RACKS USED TO STORE MULTI-USE UTENSILS IN THE FOOD PREPARATION AREA ARE RUSTY. INSTRUCTED TO REMOVE THE RUST OR REPLACE RACKS. MAINTAIN SAME. -THE REACH IN FREEZERS IN THE FRONT FOOD PREPARATION AREA HAS THICK ICE BUILD UP. INSTRUCTED TO REMOVE. -THE CUTTING BOARDS IN THE FRONT/REAR FOOD PREPARATION AREAS HAVE DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE THOSE CUTTING BOARDS. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

DETAIL CLEAN AND SANITIZE THE EXTERIOR OF THE DISHMACHINE, DOOR HANDLES AND INTERIOR OF PREP COOLERS.

THE FOLLOWING NEEDS TO BE DETAILED CLEANED AND MAINTAINED: -THE CAN OPENER AND THE BASE THAT IT'S STORED IN. -THE INTERIOR OF THE DEEP FRYERS AND OVENS IN THE MAIN COOK LINE AREA. -THE STORAGE RACKS IN THE DISH WASHING, FOOD PREP AREAS AND INSIDE ALL COOLERS. -THE UPPER/LOWER SURFACE OF THE PREP TABLES.

THE FLOORS IN THE MAIN COOK LINE AREA AND IN THE REAR UNDER THE HAND WASHING SINK AND IN FRONT OF THE MOP SINK NEEDS TO BE REGROUTED. INSTRUCTED TO REGROUT AND MAINTAIN. -THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND FLOORS HAVE THICK SYRUP SPILLS, FOOD, DIRT, GREASE AND OLD STAINED RAGS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT IN THE SIDE STORAGE AREAS, DISH WASHING AREA, MAIN COOK LINE, SERVICE STATION AND STORAGE AREA WHERE THE HOT WATER TANKS ARE LOCATED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

THE OPENINGS IN THE WALL TILES UNDER/AROUND THE DISH WASHING MACHINE AND THE PIPES/CONDUITS IN THE FRONT/REAR AREAS, AND IN THE AREA WHERE THE HOT WATER TANKS ARE NEED TO BE SEALED. INSTRUCTED TO SEAL AND MAINTAIN. -THE WALLS AND CEILING TILES IN THE DISH WASHING AND FOOD PREPARATION AREAS NEED TO BE CLEANED. THE VENTS IN THE TOILET ROOMS AND THE FILTERS IN THE COOKING AREA HAS DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

THERE ARE LARGE POTS ON THE PREMISES TOO BIG FOR THE 3-COMPARTMENT SINK THAT'S INSTALLED ON THE PREMISES. INSTRUCTED TO EITHER INSTALL A 3-COMPARTMENT SINK THATS LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST UTENSILS OR REMOVE THE LARGE POTS. -THE FAUCETS ON THE 3-COMPARTMENT SINKS LEAKS PROFUSELY FROM THE BASE, ONE IS HELD TOGETHER BY A WASH CLOTH. INSTRUCTED TO HAVE THE FAUCETS REPAIRED. MUST MAINTAIN.

THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

DETAIL CLEAN AND SANITIZE THE EXTERIOR OF THE DISHMACHINE, DOOR HANDLES AND INTERIOR OF PREP COOLERS.

OBSERVED CUTTING BOARDS STAINED WITH DARK GROOVES LOCATED ACROSS FROM THE WALK IN COOLER AND THE WALK IN FREEZER. INSTRUCTED TO REPLACE CUTTING BOARDS AND MAINTAIN. OBSERVED ALL NOZZLES FOR DRINK FOUNTAINS IN NEED OF CLEANING TO REMOVE MINOR DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN

OBSERVED FLOORS UNDER AND BEHIND COOKING EQUIPMENT AND UNDER DRY STORAGE SHLEVES WITH MINOR FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

OBSERVED POTENTIALLY HAZARDOUS FOODS (POTATOES, RICE) IN CONTAINERS LOCATED IN THE 3 DOOR REFRIGERATOR, HELD FOR OVER 24 HOURS, WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL FOODS THAT ARE HELD FOR OVER 24 HOURS AND MAINTAIN.

OBSERVED CUTTING BOARDS THRU OUT STAINED WITH DEEP GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED FOOD DEBRIS ON THE SHELVES OF THE ONE DOOR REFRIGERATOR. OBSERVED INSIDE OF OVENS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN

OBSERVED FLOORS UNDER FLAT TOP GRILL AND CHAR-BROILER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED DUST ON THE VENTS IN THE FOOD PREP AREA. OBSERVED DUST ON THE FANS OF THE WALK IN COOLER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

OBSERVED AN EXPOSED HAND SINK IS NEEDED IN OR WITHIN 25 FEET OF THE DISH WASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

OBSERVED STOCK (CONTAINERS OF PICKLES, BOXES) BEING STORED ON THE GROUND OF THE WALK IN COOLER. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN.

OBSERVED 5 DOZEN RAW EGGS STORED AT IMPROPER TEMPERATURE 59.6F-78.1F ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A

LABEL SUGAR BULK CONTAINER IN REAR STORAGE AREA. POST CONSUMER ADVISORY.

COVER OR WRAP PRESET SILVERWARE AT TABLE SETTINGS OR RESET UPON CUSTOMER SEATING TO PREVENT PUBLIC CONTAMINATION.

CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, COOLERS, PREP TABLES, COOKING EQUIPMENT, COMPRESSOR UNIT UNDER ICE CREAM FREEZER.

GROUT LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS(FOOD DEBRIS).

CLEAN CEILING VENTS AND CEILING TILES ABOVE DISH MACHINE(DUST BUILDUP).

REPLACE DAMAGED LIGHT SHIELDS ABOVE REAR PREP TABLE AND IN DISH WASHING AREA.

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. PROPERLY STORE CLEANING EQUIPMENT AWAY FROM CONDIMENTS UNDER FRONT COUNTER.

STORE WASH CLOTHS IN SANITIZING SOLUTION.

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

FOOD IN REACH IN COOLER NOT IN ORIGINAL CONTAINER OR LABELED. FOOD NOT IN ORIGINAL CONTAINERS, MUST BE DATED AND LABELED

SHELVES IN THE REACH IN COOLER AND THE WALK IN COOLERS HAVE RUST BUILD UP. REMOVE RUST OR REPLACE SHELVES.

GRILL HAS GREASE BUILD-UP . DETAIL CLEAN GRILL; UNDER AND AROUND THE PERMETER.

VENTS IN PREP AREA HAS BUILD UP OF GREASE. MUST DETAIL CLEAN VENTS.

CLEAN AND SANITIZE REAR SLICER.

CLEAN FLOOR IN DISH AREA.

CLEAN WALL BEHIND 3 DOOR COOLER. CLEAN CEILING TILES FRONT COOKING AREA.

NEED TO REPLACE CRACKED LIGHT SHIELD OVER REAR PREP TABLE. ALSO CLEAN LIGHT SHIELD INFRONT REAR 3 DOOR COOLER.

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE FRYERS AND CABINETS UNDERNEATH THEM HAS GREASE BUILDUP. CLEAN THE UNDER AND AROUND THE GRILL HAS GREASE BUILDUP. THE STORAGE RACKS IN THE BACK AREA ARE DUSTY.INSTRUCTED TO CLEAN SAME.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR IN THE PREP AREA UNDER THE COOKING EQUIPMENT HAS GREASE BUILDUP.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON IT.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS IN THE PREP AREA AND IN THE DISH ROOM HAS DUST BUILDUP ON THEM.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND RUSTY FOOD STORAGE RACKS IN THE BACK AREA. INSTRUCTED TO REMOVE THE RUST AND PAINT WITH NON TOXIC PAINT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE CABINET UNDER THE TWO FRYERS HAS GREASE BUILDUP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS UNDERNEATH THE COOKING EQUIPMENT HAS GREASE BUILDUP AND CLEAN FLOOR UNDER THE DISHMACHINE HAS FOOD DEBRIS ON IT.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS AND GREASE ON THEM.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN BLADE OF CAN OPENER ON PREP TABLE. (CDI) CLEAN INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE, CLEAN EXTERIOR OF FRYERS TO REMOVE GREASE, CLEAN UNDER GRILL TO REMOVE GREASE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN FLOOR DRAIN AT DISHMACHINE.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS BEHIND AND UNDER COOKING EQUIPMENT AND STEAMTABLE AND MAINTAIN. CLEAN CEILING VENTS TO REMOVE DUST WHERE NEEDED IN KITCHEN AREA.