KENTUCKY FRIED CHICKEN 521045.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.WE OBSERVE POOR HYGYENIC PRACTICES,FOOD HANDLERS MULTI-TASKING HANDLING FOODS PREPPING CHICKEN AND UNABLE TO WASH HANDS THAT IS NO COLD/HOT RUNNING WATER UNDER CITY PRESSURE AT THIS TIME AVAILABLE FOR THE USE OF HANDWASHING.CRITICAL CITATION ISSUED 7-38-010(A).

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.WE FOUND NO HOT/COLD RUNNING WATER UNDER CITY PRESSURE IN THE FOOD ESTABLISHMENT DURING THIS INSPECTION.CRITICAL CITATION 7-38-030.

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.WE FOUND LIVE FRUIT FLIES IN THE FOOD ESTABLISHMENT APPROX 15-20 IN VARIOUS AREAS.MUST DETAIL CLEAN,SANITIZE AFFECTED AREAS,INSECT PROOF DRIVE THRU WINDOW MODE OF ENTRY.SERIOUS VIOALTION 7-38-020.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR SHELVINGS WALK-IN-COOLER,INTERIOR PANEL OF ICE MACHINE AT REAR,MANUAL CAN OPENER,INTERIOR CABINET AT FRONT DRIVE THRU AREA,SIDES OF COOKING EQUIPMENTS ENCRUSTED GREASE BUILD-UP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE RESTAURANT INCLUDING FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.UPPER/LOWER WALLS AND CEILINGS THROUGHOUT THE KITCHEN PREP AREAS REQUIRE A DETAIL CLEANING.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD ABOVE FRONT FOOD PREP AREA IN POOR REPAIR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.VIOLATION REMAINS SEE REPORT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.VIOLATION REMAINS SEE REPORT.

The walls and ceilings shall be in good repair and easily cleaned.VIOLATION REMAINS SEE REPORT.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.HANDSINK INSIDE THE WOMENS TOILET ROOM NOT MAINTAINED FOUND NO HOT RUNNING WATER.THE SHIFT MANAGER FOUND THAT THE KNOB BELOW THE SAID SINK WAS TURNED OFF.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.

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.OBSERVED LIVE FRUIT FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS OF THE REAR PREP AREA BY WALK IN COOLER AND INSIDE THE CLUTTERED STOREAGE ROOM.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE CLUTTER, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN,PIZZA ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR SHELVINGS WALK-IN-COOLER,MANUAL CAN OPENER,SIDES OF COOKING EQUIPMENTS ENCRUSTED GREASE BUILD-UP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE RESTAURANT INCLUDING FLOOR DRAINS.

The walls and ceilings shall be in good repair and easily cleaned.UPPER/LOWER WALLS AND CEILINGS THROUGHOUT THE KITCHEN PREP AREAS REQUIRE A DETAIL CLEANING.

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 and Regulations of the Board of Health.MUST REPAIR WATER LEAKING AT PIPE BENEATH FRONT CHICKEN HOT HOLDING UNIT.

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.DETAIL CLEAN,ORGANIZE STORAGE AREAS,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.