critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 60.4F,& WALK IN COOLER AT 48.5 F.WITH FOOD STORED INSIDE.TECHN...
critical Food Temperature
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 IMPROPER TEMPERATURES OF COOKED FOODS STORED IN PREP COOLER & WALK IN COOLER SUCH AS MEXICAN SAUSAGE 77.1 F-77.3 F,BEANS 51.2 F,-51.9 F,LAMB 51.0F,SOUP 52.8F,EGGS 49.2 F,INTESTINE...
critical Employee Hygiene
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.OBSERVED NO SOAP OR TOWEL AT HAND SINKS IN PREP AREA & BAR AREA.MUST PROVIDE AT ALL TIMES.
critical Pest Activity
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED FOOD NOT PROTECTED DURING STORAGE OBSERVED MOUSE DROPPINGS IN & ON A OPEN 10 LB. BAG OF FLOUR ON REAR FOOD STORAGE SHE...
critical Pest Activity
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.OBSERV...
minor Chemical Safety
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 LABLE & DATE ALL COOKED FOODS IN COOLERS.
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT UTENSILS ON SHELVING UNITS.
minor Sanitation
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.MUST REPLACEOR REPAIR MISSING FAN GUARD COVER IN WALK IN COOLER,LID ON CHEST FREEZER IN POOR REPAIR,LOOSE WALL KNIFE CADD...
minor Sanitation
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.WHEEL BASES OF EQUIPMENT,PREP TABLES COOLERS STOVE ,HOOD.
minor Sanitation
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.MUST CLEAN MASSIVE AMOUNT OF GREASE FROM FLOOR & WALL BASES BEHIND COOKING EQUIPMENT.REPLACE DAMAGED FLOOR TILES IN PREP,DINING AREA.MUST REM...
minor Sanitation
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 CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED & MISSING WALL BASES & TILES THROUGHOUT.MUST SEAL HOLE IN LOWER WALL BASE BEHIND CHEST FREEZER.
minor Facility Condition
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.NEED END CAPS ON LIGHT SHIELD IN REAR PREP AREA.
minor Plumbing & Waste
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...