Little Pickle

ALLERGEN TRAINING AS REQUIRED

OBSERVED ONE EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE UPDATED FOOD ALLERGEN TRAINING CERTIFICATES.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF 2- DOOR PREP COOLER SUCH AS .5LB. POTATOE SALAD,1LB. PASTA SALAD,1.4LBS. SLICED AVOCADO,4LBS. SLICED DILL PICKLES,3LBS. SLICED BREAD & BUTTER PICKLES,3LBS...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS FROM LOWER SHELF OF PREP TABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST ELEVATE,REMOVE OR ORGANIZE ARTCLES OFF OF FLOOR AND AWAY FROM WALLS IN FURNACE .

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES IN PREP AREA.

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

2-201.11 NO WRITTEN EMPLOYEE HEALTH POLICY WAS PROVIDED. MANAGEMENT INSTRUCTED TO HAVE 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 WRITTEN PROCEDURE PROVIDED FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

3-501.17 OBSERVED READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS SUCH AS POTATO SALAD AND PASTA SALAD NOT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. MANAGEMENT INSTRUCTED TO DATE MARK ...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11 MUST INSTALL A SPLASHGUARD BETWEEN THE FRONT EXPOSED HANDWASHING SINK AND THE FOOD PREP TABLE TO PREVENT AGAINST CONTAMINATION.

PERSONAL CLEANLINESS

2-402.11 HAIR RESTRAINTS MUST BE WORN BY ALL FOOD HANDLING EMPLOYEES.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-903.11 OBSERVED FORKS AND SPOONS STORED IMPROPERLY STORED AT THE CUSTOMER SERVICE AREA. MANAGEMENT INSTRUCTED TO INVERT ALL UTENSILS SO THEY ARE STORED WITH THE HANDLE UP TO PREVENT CONTAMINATION BY HANDS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED SEVERAL CERTIFIED FOOD MANAGERS WITH NO PROOF OF ALLERGEN TRAINING. MANAGEMENT INSTRUCTED TO PROVIDE PROOF OF TRAINING.

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

OBSERVED PLUMBERS POTTY AROUND DRAINS OF ALL SINKS IN KITCHEN FOOD PREPARATION AREA. MUST REMOVE/CLEAN AND MAINTAIN.