Mannys Coffee Shop Inc

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FRONT DELI COOLER CURRENTLY IN USE, AT IMPROPER HOLDING TEMPERATURE OF 50 F. NO POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE AT TIME OF INSPECTION. UNIT HAS BEEN TAGGED. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THIS UNIT UNTIL IT HAS B...

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

OBSERVED LARGE PORTIONS OF COOKED BEEF IN DEEP METAL PAN IN THE WALK IN COOLER AT 50 F. THE BEEF WAS DATE MARKED FROM YESTERDAY. OPERATOR VOLUNTARILY DISCARDED AND DENATURED APPROX. 30 LBS/$100 OF PRODUCT. CRITICAL CITATION ISSUED: 7-38-005 (A).

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED DURING PREPARATION: OBSERVED FOOD PREP TABLES UNDER EXPOSED SEWER LINE IN THE BASEMENT. INSTRUCTED TO MOVE FOOD PREP TABLES AWAY FROM EXPOSED SEWER LINES. FOOD NOT PROTECTED DURING STORAGE: OBSERVED TRAY OF RAW BACON STORED ABOV...

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

THE SHELVING IN THE UPSTAIRS WALK-IN COOLER IS SOILED. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED GREASE BUILD UP ON THE PIPING ATTACHED TO THE LEFT SIDE OF THE MAIN COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

ALL COOKED AND PREPARED (INCLUDING FOODS THAT HAVE BEEN REMOVED FROM ORIGINAL CONTAINERS)STORED FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

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

PAINT OR REPLACE ALL RUSTY STORAGE RACKS, SHELVES, INTERIOR SURFACES(DOORS AND FLOORS) OF WALK-IN COOLER(S) THROUGHOUT

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

CLEAN THE FOLLOWING: STORAGE SHELVES & RACKS, COOLERS AND FREEZERS, HOOD ABOVE DISH MACHINE.

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

: DETAIL CLEAN FLOORS THROUGHOUT ALL SECTIONS OF BASMENT AND FIRST FLOOR FOOD PREP, STORAGE, AND DISH WASHING AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE DIRT, AND DEBRIS).

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

CLEAN, PAINT OR REPLACE ALL WALLS THROUGHOUT THAT HAVE DIRT, FOOD SPLATTERS AND STAINS PRESENT. REPLACE ALL STAINED CEILING TILES. REMOVE ALL CHIPPING PAINT FROM SECTIONS OF CEILINGS IN BASMENT. CLEAN DUST BUILD AND GREASE BUILD-UP FROM SIDES OF PREP...

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

ELIMINATE CLUTTERED AREAS IN BASEMENT FOOD PREP AND STORAGE AREAS. ALL PERSONAL ITEMS MUST BE PROPERLY STORED IN A DESIGNATED AREA AWAY FROM FOOD.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

2-DOOR REACH-IN COOLER IN REAR SECTION NEXT TO BREAKFAST FOOD PREP AREA NOT HOLDING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 43.1F. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED TO HAVE UNIT SERVICED BY REPAIRMAN. CRITICAL VIOLATION 7-038-005(...

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

ALL COOKED AND PREPARED (INCLUDING FOODS THAT HAVE BEEN REMOVED FROM ORIGINAL CONTAINERS)STORED FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

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

PAINT OR REPLACE ALL RUSTY STORAGE RACKS, SHELVES, INTERIOR SURFACES(DOORS AND FLOORS) OF WALK-IN COOLER(S) THROUGHOUT.

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

CLEAN THE FOLLOWING: STORAGE SHELVES & RACKS, COOLERS AND FREEZERS, HOOD ABOVE DISH MACHINE.

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

DETAIL CLEAN FLOORS THROUGHOUT ALL SECTIONS OF BASMENT AND FIRST FLOOR FOOD PREP, STORAGE, AND DISH WASHING AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE DIRT, AND DEBRIS).

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

CLEAN, PAINT OR REPLACE ALL WALLS THROUGHOUT THAT HAVE DIRT, FOOD SPLATTERS AND STAINS PRESENT. REPLACE ALL STAINED CEILING TILES. REMOVE ALL CHIPPING PAINT FROM SECTIONS OF CEILINGS IN BASMENT. CLEAN DUST BUILD AND GREASE BUILD-UP FROM SIDES OF PREP...

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

ELIMINATE CLUTTERED AREAS IN BASEMENT FOOD PREP AND STORAGE AREAS. ALL PERSONAL ITEMS MUST BE PROPERLY STORED IN A DESIGNATED AREA AWAY FROM FOOD.

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

MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN ALONG FRONT SERVICE LINE.

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

MUST DETAIL CLEAN THE INTERIOR OF ALL COOLERS,COOKING EQUIPMENT AND PREP TABLES. DETAIL CLEAN THE VENTILATION HOOD ABOVE THE DISH MACHINE AND REMOVE BLACK SLIMY SUBSTANCE AND OTHER BUILD UP.

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

MUST DETAIL CLEAN FLOORS ALONG SIDE COUNTERS,UNDERNEATH AND BEHIND COOLERS AND COOK LINES. ALSO DETAIL CLEAN FLOORS UNDER THE DISH MACHINE,ALONG WALLS AND THROUGHOUT ALL STORAGE AND PREP AREAS. MUST REMOVE EXCESSIVE FOOD DEBRIS AND DEAD ROACHES. M...

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

MUST DETAIL CLEAN WALLS UNDER DISH MACHINE AND THROUGHOUT PREP AREAS. MUST REPAIR LARGE OPENING IN CEILING IN BASEMENT NEAR EMPLOYEE LOCKERS.

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

PROVIDE A COVER FOR THE LEFT LIGHT UNDER THE SMALL VENTILATION HOOD IN THE FIRST FLOOR PREP AREA.

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

REPAIR OVERHEAD LEAK IN BASEMENT NEAR EMPLOYEE LOCKERS.

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

REMOVE UNNECESSARY ITEMS IN BASEMENT AND IN 1ST FLOOR STORAGE CLOSET ACROSS FROM MENS WASHROOM. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ALL SOILED WASH RAGS IN A SANITIZING SOLUTION.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE A SANITARY CONTAINER TO PROPERLY STORE ICE DISPENSING UTENSILS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOUND ASSORTED PIES ON DISPLAY AT THE FRONT SERVICE COUNTER TOP NOT PROTECTED FROM CONTAMINATION FROM THE ELEMENTS. MUST PROTECT FOOD AT ALL TIMES BEHIND A SNEEZE GUARD OR COVERS. ALL PIES WHERE COVERED WITH PLASTIC. SERIOUS CITATION ISSUED #7-38-005...

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

MUST CLEAN AND DRY FLOORS IN MOP CLOSET AND CLEAN FLOOR ALONG WALL BASE IN BASEMENT PREP AREA TO REMOVE DEBRIS.

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

VENT COVER IN WOMENS BATHROOM NEEDS CLEANING TO REMOVE DUST.

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 PROPERLY LABEL FOODS NOT IN ORIGINAL CONTAINERS FOR EXAMPLE COOKIES AT FRONT SERVICE COUNTER. ALL LABELS MUST INCLUDE BUSINESS NAME, ADDRESS AND TELEPHO...

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 AND SANITIZE UNDER MAIN GRILLS TO REMOVE GREASE BUILD AND FOOD DEBRIS. MUST ALSO CLEAN PIPE NEXT TO MAIN FOUR...

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

MUST CLEAN AND SANITIZE ALL FLOORS UNDER HEAVY KITCHEN EQUIPMENT TO REMOVE GREASE UP BUILD-UP. MUST ALSO REPAIR BROKEN FLOOR TILE IN FRONT OF 1ST FIRE DOOR EXIT.

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 REPLACE MISSING WALL COUVING AT FLOOR BASE NEXT TO 1ST FIRE DOOR EXIT.

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. THE FORMICA COUNTERS IN THE CAFETERIA SERVING LINE ARE DAMAGED AND PEELING AND THE SHELVES BELOW ARE DIRTY; CLEAN AND...

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. THE FLOOR BELOW THE MAIN KITCHEN STOVE IS STAINED AND LOOSE DEBRIS WAS FOUND AROUND THE BASEMENT STORE ROOM, CLEAN THE FLOORS IN DETAIL.

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. REMOVE DIRTY BUILDUP FROM THE WALLS BEHIND THE CAFETERIA LINE AND KITCHEN PASS WINDOW AND SEAL THE OPEN SEAMS AROUND THE PASS WINDOW. REPLACE THE DAMAGED BASEBOARDS BELOW THE BA...

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

REPAIR THE LEAK IN THE CEILING IN THE BASEMENT UTILITY AREA.

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. The cold serving line counter coolers have doors that will not close properly, repair the doors so they are sanitary ...

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. Wash, rinse and sanitize the front counter bread shelves top to bottom. Repair the upstairs walk-in cooler threshho...

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 floors behind table legs and coolers clean and repair the back door corner coving down to the dishmachine area.

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. The meat grinder blades and downstairs knife holder are on dirty holders, these were washed, rinsed and sanitized.

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. Wash, rinse and sanitize the walk-in cooler shelving and fan guards in the upstairs cooler.

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. The hot line metal baseboards have accumulated food debris behind them and need to be cleaned out in detail. Regrout the floor under the...

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. Reseal the the loose wall boards behind the front hot-line.

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...