Kendall College

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND A PAN OF COOKED PORK AND BEEF MIXED TOGETHER IN ONE PAN AT 62.3F INSIDE OF THE WALK-IN COOLER, FOUND A CONTAINER OF COOKED SALMON AT 52.7F INSIDE OF THE REACH-IN COOLER, AND A CONTAIN...

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

FOUND THE INSULATION TAPE WRAPPED AROUND THE CONDENSER LINE BEHIND THE WALK-IN COOLER CONDENSER RIPPED AND LEAKING CONDENSATION. INSTRUCTED TO REPLACE THE OLD INSULATION LINING AND REPAIR LEAK TO PREVENT CONDENSATION FROM LEAKING INSIDE OF THE COOLER...

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

INSTRUCTED TO DISASSEMBLE THE MEAT SLICER AND TO DETAIL CLEAN THE COMPONENTS TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING TILES AND VENTS IN THE PREP AREA.

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

INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE FRONT PREP AREA WITH THE DEEP, DARK GROOVES/STAINS. MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE NOZZLES ON THE SODA MACHINE AND THE CAN OPENER IN CLASS ROOM #308.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL THE FLOOR DRAINS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE ALL WASH CLOTHS IN A BUCKET OF SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

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

LABEL ALL BULK CONTAINERS.

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

CLEAN INTERIOR AND EXTERIOR SURFACES OF MILK DISPENSER IN SERVING AREA.

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

CLEAN FLOOR DRAIN UNDER POP MACHINE IN QUICK SERVICE RESTAURANT.

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

REPLACE DAMAGED TILES ALONG BASEBOARDS IN KITCHEN.

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

FOUND LARGE CUTTING BOARD AT SALAD STATION WITH DEEP, DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.

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

FOUND DIRT BUILDUP ON FLOOR DRAIN BENEATH THE SODA MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND DIRT BUILDUP ON WALL BEHIND EQUIPMENT STORAGE RACKS. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND DUST BUILDUP ON WALL VENT ABOVE CONDIMENT STATION. INSTRUCTED TO CLEAN AND MAINTAIN.

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

INVERT PLATES STORED AT THE CHEF'S TABLE SERVING AREA IN CAFE.

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

CLEAN BOTTOM COMPARTMENTS OF CABINET WHERE CONDIMENTS ARE STORED IN THE QSR BEVERAGE AREA ALSO CLEAN SHELVING RACKS INSIDE THE WALK-IN THE PRODUCTION WALK-IN COOLER QSR/Cafe-Can opener attached to prep table, cooler, gaskets, cooking equipment, ex...

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

FLOORS NEED GENERAL CLEANING IN THE CAFE KITCHEN AREA AND WALK-IN COOLER ALONG WALL BASE AND CORNERS. Grill/Cafe-Floor tile not maintained in cooking area. Instructed to replace damaged floor tile.

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

Grill/Cafe-Light covers throught-out kitchen not cleaned. Instructed to detail clean. Wall above 2 compartment sink has black substance building around chaulk. Instructed to remove to prevent possible mold building.

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

REPAIR SLOW DRAIN AT THE EXPOSED HANDSINK IN THE CAFE KITCHEN NEAR PIZZA PASS-THROUGH

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.VIOLATION STILL PENDING SEE REPORT#660007 DATED:1/13/12.

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

STILL PENDING

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

STILL PENDING

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

STILL PENDING

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

STILL PENDING

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

STILL PENDING

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

STILL PENDING

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

STILL PENDING

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

STILL PENDING

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

STILL PENDING

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STILL PENDING

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. OB...

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

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK STORAGE CONTAINERS

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST PROPERLY STORE MULTI-USE UTENSILS FACING UP...

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. MUST PROVIDE PROVIDE SNEEZE GUARD AT SERVICE AREA IN DINING ROOM TO STORE ALL CONDIMENTS UNDER, REPAIR ALL CHIPPED SH...

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. MUST CLEAN ALL COOKING EQUIPMENT, TOPS AND SIDES, CLEAN INTERIOR OF KITCHEN CABINETS IN PREP AREAS AND BY COOKING EQ...

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. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES, AND ALSO IN ALL STORAGE ROOMS, DETAIL CLEAN FLOOR DRAIN UNDE...

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

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BY COOKING EQUIP MET, AND CEILING VENTS ABOVE PREP AREAS OF KITCHEN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN ALL DUSTY LIGHT SHIELDS THROUGHOUT KITCHEN AREAS

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE LABELED BUCKETS TO STORE DISH TOWELS

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

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

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

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

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. Chipped cabinets shelves at serving area of cafeteria must be fixed, to make smooth/easily cleanable.

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. Following need cleaning: interior of cooler drawers at front cooking area & some cutting boards in rear kitchen.

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 under soda dispensers at cafeteria & drains at dishroom must be kept cleaned.

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

The walls and ceilings shall be in good repair and easily cleaned. Filters of hood at front prep area, some dusty compressors must be cleaned & maintained.