Mitchell'S Enterprises

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED SERVER STATION FRONT COOLER WITH TEMPERATURES RANGING BETWEEN 45.2F IN THE LOWER PORTION TO 52.6F IN...

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. THE FOLLOWING FOODS FOUND IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 4 GALLONS MILK AT 48.3F, 6 QUARTS CUT FRUIT AT 52.6F. ALL FOODS DISCARDED.

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 PROVIDE LID FOR SERVER STATION ICE BIN.

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. RIGHT SIDE OF FAR RIGHT LINE COOLER NEXT TO EXPOSED HAND SINK WITH ACCUMULATED GREASE AND FOOD DEBRIS. MUST CLEAN AND M...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN ...

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.FOUND A LARGE FOOD CONTAINER WITH IN IT ONION SOUP STORED IN WALK-IN COOLER, AT TEMP OF 45.6F,PRODUCT WAS COOKED ON 8-3-10.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND...

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.REPAIR OR REPLACE BROKEN GASKET IN 2 DOOR REACH IN COOLER ,IN PREP AREA.REMOVE CARD BOARDS FROM SHELVES IN WALK-IN COOLER...

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.CLEAN EXTERIOR OF DISPLAY UNITS IN PREP AREA(ENCRUSTED FOOD DEBRIS)

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.FLOOR THROUGHOUT THE PREP AREA MUST BE RE GROUT,WATER STAYING BETWEEN FLOOR TILES.

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.ADDITIONAL LIGHTING IS NEEDED IN ALL WALK-IN COOLERS AND FREEZER.CLEAN LIGHT SHIELD IN P...

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...