Mixed Green

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

FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING TEMPERATURE; FOUND LETTUCE AT 51.6F, TUNA SALAD AT 49.7F, DICED TOMATOES AT 49.8F,AND DICED CHICKEN AT 50.0F. APPROX. WT. 8LBS, AND VALUE $40.00. MANAGEMENT VOLUNTARILY DISCARDED FOOD PRODUCT STATED ...

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

NO CERTIFIED CITY OF CHICAGO FOOD SANITATION MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, STEAK, TURKEY, TUNA SALADS AND SALADS) WERE BEING SERVED AND PREPARED. A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON PREMI...

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

MUST REPLACE/PAINT WITH NON-TOXIC PAINT, RUSTY SHELVES IN WALK-IN COOLER.

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

CLEAN FLOORS IN FRONT PREP AREA AROUND EQUIPMENT AND AT REAR. KEEP FLOORS AT REAR DRY.

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

CLEAN WALLS AROUND EXPOSED HAND WASH AND 3-COMPARTMENT SINK AT REAR.

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

DURING INSPECTION AT 1:10PM FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING TEMPERATURE; FOUND ROMAINE LETTUCE AT 60.8F, SPINACH 58.9F, GARBANZO BEANS 57.2F, CORN SALAD 56.3F AND BLACK BEANS 54.5F. MANAGEMENT VOLUNTARILY DISCARDED FOOD PRODUCT STAT...

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

DURING INSPECTION THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SANITATION CERTIFIED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING SERVED AND PREPARED. A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES...

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

MUST CLEAN ICE SHUTE AT COCA COLA MACHINE.

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

MUST DETAIL CLEAN INTERIOR OF 3DR COOLER TO REMOVE POOLING STANDING WATER. MUST DETAIL CLEAN FRONT SERVICE COOLERS TO REMOVE FOOD DEBRIS FROM INTERIOR OF COOLER CORNERS.

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

MUST MAINTAIN FLOORS DRY UNDER THE 3COMP SINK.

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

MUST ADJUST THE TEMPERATURE VALVE AT THE MEN'S RESTROOM.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE DUMPSTER OVERFLOWED WITH GARBAGE AND LITTER, WITH GARBAGE ON ALLY FLOOR, CANNOT CLOSE DUMPSTER LIDS. INS...

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. CEILING LIGHT END CAPS MISSING ABOVE 3-COMPARTMENT SINK. MUST PROVIDE AND INSTALL EN...

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. NOTED...

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. CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE SANDED/BLEACHED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE.

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. ANY FOOD STAINS ON WALLS AROUND DISHROOM & PREP TABLES MUST BE KEPT CLEAN; MUST RE-SEAL CAULKING BETWEEN WALL & SPLASH GUARD; CLEAN DUSTY VENTS IN BATHROOM

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

All employees shall be required to use effective hair restraints to confine hair. ALL FOODHANDLERS MUST HAVE HAIR RESTRAINTS AROUND OPEN FOOD.