K-KITCHEN.

SEE VIOLATION #60

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 FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE. PRIORITY FOUNDATION VIOLATION 7-42-090.

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.

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.

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.

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

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

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

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

FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.

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.

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.

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 to detail clean and maintain at all times.

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

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.

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.

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 EMPLOYEES ON HOW TO PROPERLY USE THE THREE COMPARTMENT SINK BY DOING WASH IN THE FIRST COMPARTMENT, RINSE IN THE SECOND COMPARTMENT, THEN SANITIZE IN THE THIRD COMPARTMENT. CRITICAL CITATION ISSUED: 7-38-030

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

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

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

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

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

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 ARRIVED DURING MIDDLE OF INSPECTION. SERIOUS CITATION ISSUED 7-38-012.

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

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

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

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

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

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.

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

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

MUST PROVIDE 3 SINK STOPPERS AT THE 3 COMP SINK.

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.

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.

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

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

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.

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.