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ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

IMPROPER TEMPERATURE OF HOT WATER FOUND THE FOLLOWING SINKS: PREP HANDWASHING SINK NEAR OFFICE AT (74.3F), MEN AND WOMEN'S CUSTOMER RESTROOMS AT (66.9F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT PREMISES AND UNDER ALL SHELVING UNITS, REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.

IN-USE UTENSILS: PROPERLY STORED

ICE SCOOP NOTED IMPROPERLY STORED ON TOP OF THE ICE MACHINE. MUST PROPERLY STORE IN A CLEAN CONTAINER OR SCOOP HANDLE INVERTED FROM THE ICE BIN.

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

NOTED A PLASTIC FOOD CONTAINER USED FOR CUT LEMONS IN POOR REPAIR. INSTRUCTED TO REPLACE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED DIRTY TOILET BOWLS IN BOTH WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED POOLING LIQUID ON THE FLOOR IN THE NORTHWEST CORNER OF THE FOOD DELIVERY WINDOW UNDER THE BEVERAGE DISPENSING MACHINE. INSTRUCTED TO REMOVE AND MAINTAIN DRY FLOORS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED LEAKAGE AT THE BOTTOM U-JOINT OF THE HANDWASHING SINK AT THE FRONT BY THE DRIVE-THRU WINDOW. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

SOME UPPER PORTIONS OF THE INTERIOR ICE MACHINE NEED CLEANING.

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

MUST PROVIDE A LID FOR THE FRONT UNDER THE COUNTER ICE BIN WITH SPILLED ICE COFFEE NOTED ON UNCOVERED ICE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE CARDBOARD AS LINER FOR SHELVING UNDER ELECTRONIC EQUIPMENT IN THE FOOD PREP AREA. MUST BE SMOOTH CLEANABLE MATERIAL.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE IN MEN AND WOMEN'S BATHROOMS. MUST PROVIDE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO LID ON TRASH CANS IN WOMEN'S BATHROOM. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN PROCEDURE ON SITE FOR RESPONDING TO AND CLEANING PROCEDURE FOR A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

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

AT 9:35 am, FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 16 SLICES OF YELLOW CHEESE AT TEMP OF 52.5F TO 53F, 5-SLICES OF WHITE CHEESE AT TEMP OF 69.6F TO 70F. BOTH PRODUCTS WERE STORED IN CONTAINER AT SERVING LINE WITH A LABEL STATING...

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

LIQUID SPILLAGE ON FLOOR AT NORTH-EAST CORNER BEHIND THE SWEET TEA STATION,INSTRUCTED TO CLEAN AND MAINTAIN

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

SPILLAGE ON WALL BY THE SMALL REACH-IN COOLER BY PREP AREA,NEED TO CLEAN AND MAINTAIN.

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

FOODHANDLER NOT WEARING HAIRNET. MUST PROVIDE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.

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

FOUND BROOMS, DISHWASHING APRON, AND WORK GLOVES NOT STORED PROPERLY (ON WALLS DRIPPING ONTO FLOOR) . MUST RELOCATE.

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

FOODHANDLER NOT WEARING HAIRNET. MUST PROVIDE.

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

FOUND MILK HELD INSIDE REACH IN MILK COOLER BETWEEN 46.0 F AND 47.0 F. HOWEVER MILK REACH IN COOLER AMBIENT AIR TEMPERATURE AT 42.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. ALL OUT OF TEMPERATURE MILK VOLUNTARI...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER BROKEN INSIDE REACH IN COOLER #2. INSTRUCTED MANAGER TO REPLACE WITH WORKING THERMOMETER.

FOOD HANDLER REQUIREMENTS MET

INSTRUCED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

MUST REPAIR/ADJUST BOTH TOP AND BOTTOM DOOR TO THE CREAMER/SALAD REFRIGERATOR LOCATED AT THE FRONT SERVICE AREA SO AS TO HAVE DOORS PROPERLY CLOSE.

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

MUST REPAIR/ADJUST BOTH TOP AND BOTTOM DOOR TO THE CREAMER/SALAD REFRIGERATOR LOCATED AT THE FRONT SERVICE AREA SO AS TO HAVE DOORS PROPERLY CLOSE.

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

MUST CLEAN AND SANITIZE THE ICE CHUTE AT THE ICE DISPENSING MACHINE LOCATED NEXT TO THE SELF-SERVE SODA DISPENSING MACHINE.

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

MUST CLEAN AND SANITIZE THE SMOOTHIE MACHINE BLENDER BASE TO REMOVE FOOD DEBRI AND SPLASHES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF 2 DOOR SALAD COOLER (TOP AND BOTTOM) AT THE FOOD PREP AREA MAINTAINING AN IMPROPER TEMPERATURE OF 53.4F. INSTRUCTED NOT TO USE COOLER UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS ATTAINED.PREMISES HAS OTHER COOLERS MAINTAININ...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS IN ASSORTED CONTAINERS INSIDE SALAD COOLER TO BE IMPROPER BETWEEN 51F TO 56F. (CUT SALAD READY TO SERVE 56F, CHEESE 52F, CUT ONIONS 51F, SOUTH WEST VEGIE BLEND 52F, TOMATOE...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

NOTED EMPLOYEES NOT CHANGING GLOVES OR WASHING HANDS WHILE PREPPING FOOD.NOTED EMPLOYEES DUMPING TRASH INSIDE GARBAGE CANS AND WITHOUT WASHING HANDS OR CHANGING GLOVES PROCEEDED TO PREP FOOD (PANCAKE, BURGER ETC). ALSO NOTED ANOTHER EMPLOYEE STILL WH...

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

INSTRUCTED TO REPAIR OR REPLACE BULGING MISALIGNED GASKET AT THE SALAD COOLER

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

OBSERVED OVER 30 LIVE SMALL FLIES ON WALLS IN MENS WASHROOM AND AROUND SODA DISPENSER. INSTRUCTED MANAGER TO REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION (01/22/13).

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

DRIVE THRU EXPOSED HANDWASH BOWL NOT MAINTAINED, OBSERVED HOT WATER TEMPERATURE FLUCTUATING BETWEEN 75.0 F AND 100.0 F. INSTRUCTED MANAGER TO REPAIR HANDWASH BOWL. FOUND DISHWASH 3-COMPARTMENT SINK HOT WATER TO BE AT 120 F AT THIS TIME.

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

MUST CLEAN WALLS AT DISHWASH AREA AND MAINTAIN.

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

OBSERVED FLOOR TILES IN POOR REPAIR UNDER AND AROUND 3-COMPARTMENT SINK(LOW GROUT). MUST REGROUT DAMAGED FLOOR TILES.

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

OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN WALL.

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

1-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.

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. REMOVE ACCUMULATED ICE IN WALK IN FREEZER UNDER COMPRESSOR AND REPAIR. LEAK UNDER ICE CONTAINER IN BEHIND FRONT SE...

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 INTERIOR OF ICE MACHINE NEAR OFFICE TO REMOVE DEPOSITS.

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. REMOVE ACCUMULATED DEBRIS ON FLOOR BETWEEN CHAIR AND WALL NEAR MEN'S WASHROOM IN DINING AREA AND THROUGHOUT PREMISES AS NEEDED.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE SHATTERPROOF BULBS OR LIGHT SHIELDS ABOVE SERVICE COUNTER.

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. PROVIDE THERMOMETERS MISSING IN 4 DOOR COOLER NEXT TO...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving in...

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 under co2 tank had excess syrup, debris build up needs detailed cleaning. floors under heavy equipment, cooking equipment, and storage...

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. Use dustless cleaning methods.ceiling tiles in rear prep area not clean needs cleaning.,walls in rear kitchen areas need cleaning.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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...