K-kitchen

APPROVED THAWING METHODS USED

Improper thawing of frozen chicken, Found 2 bags of frozen chicken being held in prep sink, Instructed to thaw frozen foods according to health code, ie.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

No test strips available on site for quaternary ammonium sanitizer that is used at dish washing area, Instructed manager to obtain. Priority foundation violation 7-38-005.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inadequate number of sink stoppers available at 3-comp sink, Instructed to obtain for proper washing.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A SLOW DRAINING OF WATER AT THE HAND SINK. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

SEE VIOLATION #60

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2282948, DATED 4/10/19. MUST CORRECT THE FOLLOWING VIOLATIONS: #55 MUST ORGANIZE OR REMOVE CLUTTER THROUGHOUT THE PREMISES, INSTRUCTED TO MAINTAIN. #58 ALLERGEN CERTIFICATES ARE REQUIRED ...

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

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE A METAL STEM THERMOMETER ONSITE TO ENSURE THE ACCURACY OF HOT OR COLD FOOD TEMPERATURES. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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

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

MUST DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN, INSIDE THE DEEP FREEZER. INSTRUCTED TO USE FOOD GRADE BAGS INSTEAD, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST ORGANIZE OR REMOVE CLUTTER THROUGHOUT THE PREMISES, INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD FILTER, INSTRUCTED TO MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

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

Observed black mold like substance embedded throughout caulk line of the splash guard, located between 3 compartment sink and 1 comp sink. Instructed manager to resurface and or replace. Maintain at all times.

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

Observed excessive grease buildup on hood filters, located above cook station. Instructed manager to detail clean and maintain it all times. Observed excessive food splatter and dried dirt on exterior surface of exposed hand sink. Instructed manager...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Observed potentially hazardous foods without labels in prep coolers and freezer. Instructed must label all potentially hazardous foods with prep date. Must maintain same.

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

Observed duct tape used on shelving unit where pots and pans are stored. Duct tape must be removed and repairs made to shelving. All surfaces must be smooth and easily cleanable. Must maintain same.

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

Observed excessive grease build up on shelving unit where pans are stored. (one pan stored here has excessive grease build up as well). Must remove all grease build up, detail clean and sanitize shelving unit. Must maintain same.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASH SOILED POTS, PANS AND SPOONS IN THE FIRST COMPARTMENT, THEN RINSE THESE ITEMS IN THE FIRST COMPARTMENT, THEN PLACE THE POTS, PANS AND SPOONS ONTO STORAGE SHELVES OR BACK INTO USE WITHOUT BEING PROPERLY SANITIZED. INSTRUCTED EMP...

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

MUST INVERT ALL MUTLI USE ITEMS. (STORE UPSIDE DOWN)

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

MUST REPLACE ALL WORN CUTTING BOARDS ON SITE. MUST REPAIR OR REPLACE THE BROKEN HANDLE AND LID ON THE RICE COOKER AS NEEDED.

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

DETAIL CLEAN PREP TABLE WHERE TABLE TOP DEEP FRYER IS LOCATED. MUST ALSO DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT.

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

MUST DETAIL CLEAN THE WALLS UNDER THE PREP TABLE STORING THE TABLE TOP FRYER AND REMOVE GREASE.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

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

NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED SUCH AS RICE IN HOT HOLDING UNIT AT 165.5F. MANAGER WAS TELEPHONED DURING THE INSPECTION TO BE INFORMED OF AN INSPECTOR ON SITE AND MANAGER ...

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

MUST NOT USE PLASTIC SHOPPING BAGS AS FOOD CONTAINERS IN THE WALK-IN COOLER. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.

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

MUST INSTALL A LARGE ENOUGH SPLASH GUARD/FOOD PROTECTION SHIELD BETWEEN EXPOSED HAND SINK AREA AND HOT FOODS BEING PREPARED ON THE INDUCTION COOKER.

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

MUST PROVIDE THREE (3) STOPPERS FOR ALL THREE COMPARTMENTS OF THE SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

MUST CLEAN INTERIOR OF PRODUCE STORAGE BINS INSIDE WALK IN COOLER TO REMOVE DEBRIS.

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

MUST PROPERLY STORE ALL MULTI-USE UTENSILS WITH THE HANDLES UP TO PREVENT FROM CONTAMINATION UNTIL USED. MUST PROPERLY STORE STORE KNIVES ON A KNIFE RACK.

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

MUST REMOVE EXCESS ICE FROST BUILD-UP AT ICE BOX FREEZER.

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

MUST CLEAN FLOORS AT COOKING PREP AREA AND AT WALK IN COOLER TO REMOVE FOOD DEBRIS AND STICKYNESS AT WALK-IN.

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

MUST PROVIDE 3 SINK STOPPERS AT THE 3 COMP SINK.

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. THE CARTS AND SHELVES HAVE A GREASY BUILDUP THAT NEEDS TO BE CLEANED OFF.

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

THE RICE COOKER AND MICROWAVE OVEN INTERIORS ARE DIRTY. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

USED WIPING CLOTHS LEFT OUT ON AND UNDER THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.

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

MUST ELEVATE SUPPLIES/STOCK ABOVE THE FLOOR; CLEAN FLOOR DRAINS ALSO.

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 sinks need cleaning.

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. Floor drains need cleaning, & some stock must be elevated ooff the floor.