Mama'S Boy

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

NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION NO CITATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOYEE HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION NO CITATION

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO REMINER OR DISCLOSURE ON MENUS FOR UNDERCOOKED FOODS,(HAMBURGERS). INSTRUCTED TO PROVIDE A REMINDER AND DISCLOSURE ON THE MENU FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION. NO CITATION ISSUED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR AT WALK IN COOLER DOOR ENTRANCE NEED RE- GROUTING. INSTRUCTED TO REPAIR.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN AWARENESS FOR ALL EMPLOYEES WITH THE CITY OF CHICAGO FOOD CERTIFICATE. INSTRUCTED TO PROVIDE.

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

THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE, FOOD DEBRIS ON PREP AREA SHEVLES, ACCUMULATED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS AND ACCUMULATED DUST BUILD UP ON PREP AREA REACH IN COOLERS CONDENSERS....

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

OBSERVED FOOD/LITTER ON BAR FLOOR. MUST CLEAN BAR FLOOR AND MAINTAIN.

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

OBSERVED DUST BUILD UP ON CEILING VENTILATON COVER AND CEILING TILES AT DISHMACHINE ROOM ALSO OBSERVED FOOD DEBRIS ON WALLS AROUND DISHMACHINE. MUST CLEAN DISHMACHINE WALLS, CEILING TILES/VENT COVER AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE RIGHT SIDE BAR COOLER ALSO WALK IN COOLER THERMOMETERS BROKEN. MUST PROVIDE WORKING THEROMETERS FOR ALL COOLERS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOUND ONE CONTAINER WITH OYSTER INSIDE THE WALK IN COOLER WITHOUT TAG ATTACHED TO THE CONTAINER AND ONE CONTAINER OF CLAMS INSIDE THE PREP COOLER WITHOUT TAG ATTACHED TO THE CONTAINER. INSTRUCTED MANAGER THAT ALL RAW SHELLFISH MUST HAVE A TAG ATTACHE...

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

MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ICE BIN BEHIND THE BAR.

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

SEAL THE GAP AROUND THE CONDUIT/PIPE THRU-OUT THE DISH WASHING/PREP AREA AND MAINTAIN. HOOD ABOVE THE OVEN WITH DUST AND GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER BEHIND THE BAR,TO PREVENT POSSIBLE CONTAMINATION.

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

UTENSILS IN POOR REPAIR, FOUND LOOSE RUSTY WIRE STRAINER IN KITCHEN, INSULATION IN WALK-IN COOLER DRIPPING. INSTRUCTED MGR TO REPAIR AND MAINTAIN.

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

INACCURATE THERMOMETER FOR HIGH TEMP DISH MACHINE, INSTRUCTED TO REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO INSTALL

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

(7-38-012) NO ONE ON PREMISES WITH THE ORIGINAL CITY SANITATION CERTIFICATE (ONLY XEROX COPIES)- WHILE PREPPING, COOKING OR SERVING POTENTIALLY HAZARDOUS FOOD (CLAMS, BEEF, PORK).

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

DOUBLE DOORS OF PASTRY COOLER MUST BE ALIGNED ON THE TRACKS, INSTRUCTED TO FIX/MAINTAIN. ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

FOLLOWING NEED CLEANING: GASKETS OF MOST COOLER DOORS, LEDGE INSDIE OF SMALL COOLERS IN REAR PREP AREA, DOOR TRACKS OF COOLERS, INTERIOR FLOOR OF BAR COOLER-DUE TO FOOD DEBRIS

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

FLOOR DRAINS AT THE BAR & DISHROOM MUST BE KEPT CLEAN.

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

BAR HANDSINK IS SLOW-DRAINING, MUST FIX.

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. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.

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. CLEAN THE FLOOR OF THE BASEMENT LIQUOR STORAGE ROOM.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED REACH-IN PREP COOLER BELOW THE PREP TABLE IN THE RE...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED CHEESE AT 44.9F, CALAMARI AT 44.6F, SAUSAGE AND MARINARA SAUCE AT 44.2F, TARTAR SAUCE ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO HAND SOAP WAS AVAILABLE AT THE EXPOSED HANDSINK BEHIND THE BAR. MANAGER LEFT THE FACILITY TO BUY HAND SOAP. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDSINKS WIT...

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. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.

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. CLEAN THE FLOOR OF THE BASEMENT LIQUOR STORAGE ROOM.

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

All cold food shall be stored at a temperature of 40F or less. Found the following potentially hazardous foods held at improper temperatures between 45.6 F and 49.1 F- Chicken broth, cheese cake, carrot cake. Manager voluntarily discarded all out ...

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. Pasta reach in cooler (at front prep cookline) reach in cooler door gasket ripped. Must repair or maintain cooler gas...

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. Bar gun holders with slight lime build up. Must clean and sanitize all unclean bar gun holders and maintain.