Mather'S More Than a Cafe

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

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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO REMINDER OR DISCLOSURE FOR UNDERCOOKED FOODS SERVED, HAMBURGERS,EGGS. INSTRUCTED THAT ALL MENUS MUST HAVE A REMINDER AND DISCLOSURE FOR ANY RAW OR UNDERCOOKED FOODS SERVED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED LARGE BULK CONTAINERS, SUGAR, FLOUR,ETC NOT LABELED. MUST INSTALL.

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

OBSERVED EXTERIOR OF DISH MACHINE NOT CLEAN OF DEBRIS,ETC. INSTRUCTED TO CLEAN/MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED COOKING EQUIPMENT IN FRONT PREP AREA NOT CLEAN OF DEBRIS, ENCRUSTED GREASE. INSTRUCTED TO CLEAN AND MAINTAINED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON REAR ICE MACHINE AND COFFEE MACHINES IN FRONT PREP AREA. INSTRUCTED THAT BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO BE SERVICED AND MAINTAINED.

ALLERGEN TRAINING AS REQUIRED

NO ALLEREN AWARENESS TRAINING FOR PERSON IN CHARGE. INSTRUCTED THAT ALL MANAGERS WITH THE CITY OF CHICAGO FOOD CERTIFICATE MUST HAVE THE ALLERGEN AWARENESS.

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

MUST CLEAN AND MAINTAIN THE CAN OPENER BLADE AT THE PREP TABLE IN THE REAR PREP AREA.

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

MUST CLEAN THE EXTERIOR SURFACE OF THE FRYER AND GRILL AND THE INTERIOR BOTTOM OF THE FRYER ALL IN THE FRONT PREP AREA.

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

CLEAN FLOOR UNDER COOKING EQUIPMENT IN THE FRONT PREP AREA. MUST ELEVATE ITEMS FROM THE FLOOR IN THE STORAGE CLOSETS IN THE HALLWAY ACROSS FROM THE WASHROOMS.

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

OBSERVED THE FLOOR BEHIND EQUIPMENT WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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

OBSERVED THE CEILING VENTS WITH ACCUMULATED DUST IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS.

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

OBSERVED THE WASTE PIPE LEAKING AT THE STOPPER HANDLE UNDER THE LEFT BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

OBSERVED DIRT AND DEBRIS BEHIND AND UNDERNEATH OVEN IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED DIRT ON EXTERIOR OF ICE MACHINE IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN EXTERIOR AND NOZZLES ON SODA MACHINE IN FRONT PREP AREA. CLEAN INSIDE OF REACH IN FREEZER IN REAR PREP AREA AND MAINTAIN.

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

OBSERVED BROKEN FLOOR TILES IN THE REAR PREP AREA NEAR THE DISHMACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED DIRTY WALL BEHIND THE GRILL, INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED NO VENTALATION IN STAFF/CUSTOMER RESTROOMS. INSTRUCTED THAT ALL RESTROOMS MUST BE VENTED.

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

OBSERVED CLUTTER IN REAR PREP AREA, INSTRUCTED TO ORGANIZE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING CERTIFICATES ONSITE, PROVIDED INFROMATION.

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

CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT IN TRHE FRONT PREP AREA ALSO CLEAN THE TABLE WHERE THE MEAT SLICER IS STORED,HAS FOOD PARTICLES ON TABLE,INSTRUCTED TO CLEAN AND MAINTAIN E...

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

CLEAN THE FLOORS IN THE FRONT PREP AREA BEHINH COOKING EQUIPMENT,ALONG WALL BASE AND CORNERS

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

CLEAN THE WALL BEHIND THE ICE MACHINE,HAS FOOD SPILLS ON WALL,INSTRUCTED TO CLEAN AND MAINTAIN AREA LOCATED IN REAR PREP AREA

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

SEVERAL FOOD HANDLERS NOT WEARING HAIR RESTRAINTS IN THE FRONT PREP AREA,MUST PROVIDE

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

DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING ALL STORAGE CLOSETS BY WASHROOMS).

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

ELIMINATE CLUTTER BEHIND ICE MACHINE IN REAR CORNER AND IN STORAGE ROOMS BY WASHROOMS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DISH MACHINE NOT SANITIZING PROPERLY IN FINAL RINSE CYCLE, NO RESIDUAL FOUND ON DISHES OR IN MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST MANUALLY WASH, RINSE AND SANITIZE ALL MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK UNTIL DISH MACHINE HAS BEEN SE...

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

DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING ALL STORAGE CLOSETS BY WASHROOMS).

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST REPAIR VENTILATION IN THE CUSTOMER/EMPLOYEE WASHROOMS.

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

ELIMINATE CLUTTER BEHIND ICE MACHINE IN REAR CORNER AND IN STORAGE ROOMS BY WASHROOMS.

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

CLEAN CABINET INTERIORS IN COFFEE AND POP STATION AREA, CAN OPENER AND HOLSTER ON PREP TABLE IN REAR.

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

DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND HEAVY EQUIPMENT(IN KITCHEN, FRONT PREP AREA, AND IN CLOSETS).

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

REPLACE MISSING CEILING TILES IN REAR.

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

PROVIDE SHATTER-RESISTANT BULBS IN LIGHTS ABOVE CUSTOMER SERVICE LINE AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

MUST USE UTENSILS WHEREVER POSSIBLE WHEN PREPARING FOOD ON FRONT FOOD PREP AREA SERVICE LINE.

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

MUST DETAIL CLEAN INTERIOR OF ALL FRONT CABINETS AND WASTE BIN STORAGE CABINETS,INTERIOR OF COOLERS AND FREEZERS AND SHELVING RACKS. MUST REMOVE GREASE AND FOOD DEBRIS.

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

MUST DETAIL CLEAN FLOORS UNDER AND BEHIND COOLERS,FREEZER,ICE MACHINE AND ALONG COOK LINE. MUST REMOVE FOOD DEBRIS BUILD UP.

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

FOUND COVING IN HALLWAY STORAGE CLOSET IN POOR REPAIR. MUST REPAIR.

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

MUST REPAIR CRACKED FLOORS AROUND FLOOR DRAIN AND ACCESS PIPE TO GREASE TRAP AND REMOVE POOLING WATER. (POSSIBLE BREEDING SITE FOR INSECTS)

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

REPAIR WATER DAMAGED WALLS IN HALLWAY CLOSET.

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

REPAIR BROKEN HOT WATER HANDLE AT 3 COMPARTMENT SINK. MUST ALSO REPAIR LEAKY PIPES UNDER 3 COMPARTMENT SINK AND LEAKY FAUCET BASE AT 2 COMPARTMENT SINK.

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

MUST BETTER ORGANIZE ELECTRICAL CLOSETS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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 IN THE TWO MEN'S CUSTOMER AND EMPLOYEES TOILET ROOMS OR IN ONE OF THE WOMEN'S CUSTOMER AND EMPLOYEES TOILET ROOM INSTRUCTED TO PROVIDE HAND SOAP.CRITIC...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. FOUN...

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. THE FOLLOWING NOT CLEAN ALL THE COUNTERS,PREP TABLES, COOKING EQUIPMENT,COFFEE MACHINE. INSTD TO CLEANAND SANITIZE ALL...

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 ALL FLOORS THROUGHOUT PREP AREAS AND STORE ROOMS UNDER AND BEHIND EQUIPMENT. HAS DUST AND DIRT BUILDUP.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER IN PREP AREAS UNDER COUNTERS, STORE ROOM AND ELECTRIC STORE ROOM. INSTD. TO REMOVE THE CLUTTER AND CLEAN AND ORGNIZE SO NO RODENT HARBORAGE,

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.CLEAN THE REAR UTILITY SINK.

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.FAN COVER GUARDS IN THE REACH IN FREEZER AND COOLER NEED CLEANING.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...