Mia'S Cafe

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE, DISPLAY AND SERVICE. NOTED DEEP DISH SAUSAGE PIZZA INTERNAL TEMPERATURE OF 97.1F, PEPPERONI PIZZA AT 89.7F, CHEESE PIZZA AT 88.4F STORED INSIDE HOT HOLDING UNIT (TH...

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

FOUND CUTTING BOARD ON TOP OF PREP COOLER (PREP AREA) IN POOR REPAIR WITH STAIN AND DEEP SEAMS. INSTRUCTED TO REFINISH OR REPLACE.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF (2) EXPOSED HAND SINK, PREP SINK AND 3 COMPARTMENT SINK.-----------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE AND INTERIOR SURFACES OF ALL COOLERS AND FREEZERS WI...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOLERS AND ICE MACHINE AND ALSO MUST DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS IN FRONT PREP AREA AND INSIDE ST...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD ABOVE PIZZA OVEN WITH DUST ACCUMULATION.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.

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

NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY VALID OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, SEE BELOW, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ...

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

CUTTING BOARD NOT CLEAN, INSTRUCTED TO CLEAN OR REPLACE,

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

COMMODE IN LADIES BATHROOM (FLUSHING DEVICE) IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE, DISPLAY AND SERVICE. NOTED SAUSAGE PIZZA INTERNAL TEMPERATURE OF 103.8F, PEPPERONI PIZZA AT 88.7F, CHEESE PIZZA AT 95.4F STORED ON TOP OF COUNTER. INSTRUCTED MANAGE...

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

INSTRUCTED TO STORE SINGLE UTENSIL (FORKS, KNIVES, SPOONS) IN A HOLDING CONTAINER STORED WITH HANDLES FACING UP/OUT TO PREVENT PUBLIC CONTAMINATION.

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

INSTRUCTED TO CLEAN, REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS AND STAINED ON TOP OF PREP COOLER IN PREP AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT.

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

INSTRUCTED TO SEAL GAP/OPENING WALL AROUND MOP SINK IN REAR.

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

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

FOOD HANDLER REQUIREMENTS MET

NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE.

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

Must provide a splash guard to exposed hand sink, between exposed hand sink, and prep cooler in kitchen area. Counter by exposed hand sink, had exposed raw wood, shall be repaired/sealed.

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

Non food contact surfaces of ice machine not clean, needs detailed cleaning(crevices), cooler shelving/racks not clean, need cleaning(detailed).

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

Floors throughout premises 1st floor, bsmt not clean, need detailed cleaning.

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

Walls, ceilings in bsmt sorage areas, that had exposed plaster, exposed raw wood, holes and gaps, shall be repaired/sealed.

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

Missing light shields in bsmt storage areas, shall be provided.