Little Mel'S Hot Dog

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

REPLACE THE BROKEN FLOOR TILES BEHIND THE FRONT COUNTER.

ALLERGEN TRAINING AS REQUIRED

ALL ALLERGEN TRAINING CERTIFICATES ON THE PREMISES ARE EXPIRED. MANAGEMENT INSTRUCTED TO PROVIDE VALID PROOF OF TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

NO WRITTEN RECORDS PROVIDED ON THE PREMISES FOR EMPLOYEE VACCINATION OR WEEKLY TESTING AS REQUIRED PER OSHA. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 1 DOOR COCA COLA COOLER. OBSERVED CHICKEN AT 46.2F, RAW BACON AT 45F, AND SAUSAGE AT 45.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $60. PRIORITY 7-38-...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED PROCEDURES FOR CLEANING UP VOMITING AND DIARRHEA EVENTS, BUT MISSING SOME NECESSARY ITEMS, AND A DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHES IMPROPERLY STORED ON THE REAR PREP TABLE, INSTRUCTED TO PROPERLY STORE IN PROPER SANITIZER, WHEN NOT IN USE.

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

OBSERVED THE REAR PREP TABLE STORAGE SHELF IS RUSTY,INSTRUCTED TO REMOVE THE RUST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SEVERAL WATER DAMAGED CEILING TILES OVER THE FRONT HOOD, AND IN FRONT OF THE HOOD, INSTRUCTED TO PROVIDE.

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

2-201.11 NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO CLEAN-UP PROCEDURE PROVIDED ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

IN-USE UTENSILS: PROPERLY STORED

3-304.12(D) OBSERVED ICE CREAM SCOOPS STORED IN A CONTAINER OF WATER AT ROOM TEMPERATURE. MANAGEMENT INSTRUCTED TO INSTALL A DIPPER WELL WIT RUNNING WATER FOR ICE CREAM SCOOPS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11 OBSERVED LOOSE FLOOR TILES AND MISSING GROUT FROM THE FLOOR TILES IN BOTH FOOD PREP AREAS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE FLOOR.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. MUST PROVIDE PROOF OF TRAINING.

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

OBSERVED READY TO EAT FOOD ITEMS INSIDE PREP COOLERS NOT PROPERLY LABALED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE. MUST LABEL AND MAINTAIN.

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

OBSERVED GREASE BUILD -UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON REAR FOOD STORAGE SHELVING. MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND GREASE BUILD-UP ON FLOOR UNDER AROUND AND BEHIND FRONT EXPOSED HAND WASHING SINK, 3-COMPARTMENT SINK AND UNDERNEATH COOKING EQUIPMENT IN FRONT PREPARATION AREA. MUST CLEAN AND MAINTAIN. MUST REGROUT FLOOR THHROUGHOUT PREMISES AND M...

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

OBSERVED GREASE AND DIRT BUILLD UP ON WALLS BEHIND COOKING EQUIPMENT AND REFRIGERATION UNITS IN FRONT FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. OBSERVED BASEBOARD WALL IN POOR REPAIR INSIDE EMPLOYEE WASHROOM. MUST REPAIR AND MAINTAIN. OBSERVE...

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

STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN REAR OF PREMISES. MUST PROVIDE AND MAINTAIN.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT AND MAINTAIN.

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

OBSERVED BROKEN FLOOR TILES IN FOOD PREPARATION AREA IN FRONT OF COOKING EQUIPMENT AND REAR DISHWASHING AREA BY 3-COMPARTMENT SINK MUST REPAIR AND MAINTAIN..

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

OBSERVED WATER DAMAGED CEILING TILES ABOVE HOT HOLDING UNIT AND ABOVE CHEST FRREZER IN FOOD PREPARATION AREA. MUST REPLACE AND MAINTAIN. OBSERVED DUST BUILD UP ON WALL IN REAR STORAGE AREA ABOVE COOLERS. MUST CLEAN AND MAINTAIN.

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

OBSERVED LEAKING FAUCET BASE AT THE 3 COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED.INSTRUCTED TO PROVIDE AND MAINTAIN.

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

Noted items inside walk in cooler not properly stored. instructed to label all food items with product name, prepared by date.

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

Noted multiple holes and openings along piping through out the prep areas. Instructed to repair and maintain.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Noted dirty wash clothes on tables at prep area not properly stored. instructed to store all wash clothes in a sanitizing solution especially when not in use.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER MUST REPAINT OR REPLACE.

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

OBSERVED A FEW WATER DAMAGED CEILING TILES IN FOOD PREPARATION AREA ABOVE COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST REPAIR/MAINTAIN.

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

EXPOSED HAND WASHING SINK IN REAR PREP AREA IS DRAINING SLOW. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN KITCHEN AREA. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

FOUND GREASE BUILDUP ON UNUSED FRYER IN REAR PREP AND ON THE BACK VENT OF THE FLATTOP GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND DAMAGED AND MISSING FLOOR TILES THROUGHOUT RESTAURANT. INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED FACILITY TO DETAIL CLEAN FLOORS UNDER AND AROUND ALL EQUIPMENT AND TO MAINTAIN.

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

FOUND GREASE BUILDUP ON EXHAUST HOOD FILTERS ABOVE THE FRYER IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND 12 POUNDS OF POTENTIALLY HAZARDOUS FOODS (COOKED RICE, SLICED TOMATOES, AND CHEESE) AT TEMPERATURES RANGING FROM 49.8F TO 55.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO HOLD ALL FOOD AT 40F OR BELOW OR 140F OR ABOV...

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

FOUND GREASE BUILDUP ON UNUSED FRYER IN REAR PREP AND ON THE BACK VENT OF THE FLATTOP GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND DAMAGED AND MISSING FLOOR TILES THROUGHOUT RESTAURANT. INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED FACILITY TO DETAIL CLEAN FLOORS UNDER AND AROUND ALL EQUIPMENT AND TO MAINTAIN.

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

FOUND GREASE BUILDUP ON EXHAUST HOOD FILTERS ABOVE THE FRYER IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

MUST CLEAN THE FILTERS ABOVE THE STOVE IN THE FRONT PREP AREA OF GREASE BUILD-UP AND CLEAN BOTTOM COMPARTMENT OF THE DEEP FRYER,HAS GREASE BUILD-UP ALSO MUST DEFROST THE CHEST FREEZER IN THE FRONT PREP AREA,HAS ICE BUILD-UP

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

FLOORS NEED DETAIL CLEANING THROUGHOUT THE FRONT PREP AREA,ALONG WALL BASE AND CORNERS

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

THE INTERIOR OF THE LIGHT SHIELD COVERS NEED CLEANING,HAS DUST BUILD-UP ALSO MUST REMOVE STAINED CEILING TILES IN THE FRONT PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE REACH-IN COOLER IN THE REAR OF PREMISES

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER FROM UNDERNEATH THE PREP TABLES,TO PREVENT RODENT HARBORAGE

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

MUST LABEL FOOD STORAGE CONTAINERS WITH WHATS INSIDE CONTAINERS STORED INSIDE COOLERS

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

MUST PROVIDE SPLASH GUARD BETWEEN EXPOSED HAND SINK AND MOP SINK IN REAR KITCHEN AREA

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

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING, ESPECIALLY UNDER HOT COOKING EQUIPMENTS

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

MUST REPLACE WATER DAMAGED CEILING TILES IN KITCHEN AREA AND CLEAN WALLS VARIOUS AREAS THROUGHOUT PREMISES

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

MUST CLEAN LIGHT SHIELD REAR KITCHEN AREA AND PROVIDE MORE LIGHT FRONT COOKING AREA, LIGHT TOO DIM

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER VARIOUS AREAS THROUGHOUT PREMISES, ALL AREAS MUST BE NEAT AND CLEAN

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 SPLASHGUARD BETWEEN EXPOSED HANDSINK,MOP SINK,RUSTY BOTTOM OF REAR FOOD PREP TABLE NEEDS REPAIR USING A NON-...

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 THE FOLLOWING INTERIOR/EXTERIOR OF COOLERS,INTERIOR COMPARTMENT OF DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS...

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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING ESPECIALLY UNDER HOT COOKING/EQUIPMENTS.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.