critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS, 2-PANS OF PRE-COOKED CHICKEN PARTS ON PREP TABLE MAINTAIN AT IMPROPER TEMPERATURES OF 46.8F,48.6F.FOOD WAS DISPOSED OF BY MANAGER,COST $60.00, NO TEMPERA...
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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.EVIDEN...
serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AND NO CERTIFIED FOOD MANAGER ON PREMISESWHEN POTENTIALLY HAZARDOUS...
minor Food Storage & Handling
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. All food not stored in the original container shall be stored in properly labele...
minor Sanitation
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.INTERIOR OF DEEP FRYERS,STORAGE SHELVES AND STORAGE CABINET AT HAND SINK NOT CLEAN.(DEBRIS,OLD FOOD).MUST CLEAN/MAINTAIN
minor Sanitation
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.FLOORS NOT CLEAN OF DEBRIS,GREASE AROUND DEEP FRYERS,3-COMP SINK,COOLERS ETC MUST DETAIL CLEAN.
minor Sanitation
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. MUST REMOVE ALL CLUTTER FROM BETWEEN EQUIPMENTON PRE...