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PROPER COLD HOLDING TEMPERATURES

OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.3-81.0F(HARD BOILED EGG NOT IN SHELL 81.0F, PICO DE GALLO(SLICED TOMATOES) 47.3F, WHITE CHEDDAR 49.8-51.4F, GOAT CHEESE 48.2F, FETA CHEESE 48.9F, PARMESAN CHEESE FLAKES 51.6-54...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COLD HOLDING UNIT IN FRONT PREP USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 50.5F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON COLD HOLDING U...

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CEILING TILES ABOVE OVEN IN THE REAR KITCHEN AREA TO BE SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN CEILINGS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

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

MUST REPLACE WHITE CUTTING BOARD IN DISH AREA, DARK STAINS AND GROOVES PRESENT, INSTRUCTED TO REPLACE AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LOW WATER PRESSURE AT 3-COMP SINK AND EXPOSED HAND SINK IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LOW WATER PRESSURE AT EXPOSED HAND SINK LOCATED ON MAIN LINE AT FRONT OF STORE. INSTRUCTED TO REPAIR AND MAINTAIN.