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

FOUND IMPROPER TEMPERATURES OF FOODS IN PREP COOLER BEHIND THE COUNTER BEING USED TO PREPARE CUSTOMERS FOOD ORDERS MAINTAINED AT IMPROPER TEMPERATURES: APPROX 2-LBS OF TUNA AT 50.9F,4 LBS OF COOKED CHICKEN AT 46.4F, 3 LBS COOKED TURKEY AT 50.9F,1-LB ...

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

EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.OBSERVED 23- LIVE SMALL FLIES ON WALL AREAS AND FLYING AROUND POP MACHINE.STRONGLY RECOMMENED PEST CONTROL SERVICE. MUST CLEAN/SANITIZE ALL WALL AREAS. SERIOUS VIOLATION 7-38-020

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

INTERIOR OF POP MACHINE ICE DISPENSER NOT CLEAN,SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.

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

LOWER WALLS IN DISH WASHING AREA DAMAGED/PEELING.MUST REPAIR.

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

NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED,IE HEATING CHILI,PREPING,CHOPPING CHICKEN,MAKING SANDWICHES FOR CUSTOMERS.SERIOUS CITATION ISSUED 7-38-012

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

WALLS NOT CLEAN OF DEBRIS AT MOP SINK AREA.MUST CLEAN/MAINTAIN.

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

OBSERVED MOP SINK NOT CLEAN/MAINTAIN AND MOPS NOT PROPERLY STORED.MUST MAINTAIN.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

DURING INSPECTION FOUND NOT HOT WATER ON PREMISES. THE HOT WATER TEMPERATURE AT THE 3-COMP SINK WAS 66F.INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE HOT WATER AT ALL TIMES AT A MINIMUM OF 110F.

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

MUST REPLACE/REPAINT ALL BLUE RUSTY SHELVING RACKS AT THE 3DR REACH-IN COOLER. ALSO MUST REPAINT/REPAIR EXTREMELY RUSTY TOP AND BOTTOM PORTION OF THE HOT WATER HEATER TANK. THE BOTTOM PORTION IS EXTREMELY CRACKED AND RUSTED.

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

IN THE CUSTOMER DINING AREA MUST REPAIR FLOOR TILES IN POOR REPAIR WHICH ARE CRACKED AND NOT SMOOTH AND EASILY CLEANABLE IN FRONT OF BOTH ENTRANCE DOOR, IN FRONT OF THE SERVICE COUNTER ON THE FAR RIGHT HAND SIDE.MUST REPAIR.

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

MUST REPAIR LEAK AT THE FAUCET BASE OF THE 3-COMP SINK. MUST REPAIR EXHAUST VENT IN THE RESTROOM.NOT IN WORKING ORDER.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE AT STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR THE NEXT ROUTINE INSPECTION.

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

CLEAN INTERIOR BOTTOM OF CABINETS UNDER SELF-SERVE SODA STATION OF SPILLS.

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

CLEAN FLOOR BEHIND FRONT SERVICE COUNTER AND THROUGHOUT REAR.

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

REMOVE CLUTTER UNDER FRONT SERVICE COUNTER, ORGANIZE AND MAINTAIN AT ALL TIMES.

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

CLEAN FLOOR AT REAR OF FOOD SPILLS AND DEBRIS AROUND HEAVY EQUIPMENT.

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

FAUCET AT 3-COMP SINK IN REAR IN POOR REPAIR, LOOSE. MUST REPAIR.

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

MUST CLEAN INTERIOR OF REACH IN SERVICE COOLERS AND INSIDE POP SYRUP STORAGE CADINETS TO REMOVE SPILL AND DEBRIS.

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

FLOORS NEED CLEANING AT REAR DISH WASHING AEAR TO REMOVE DEBRIS.

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

NOTED LEAK AT THE BASE OF THE FAUCET AT THE 3 COMP SINK. MUST REPAIR AND MANITAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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

FLOORS IN DISHROOM MUST BE KEPT DRY.

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

MISSING CEILING TILE ABOVE REAR PREP TABLE MUST BE REPLACED. DUSTY CEILING TILES AROUND VENTS MUST BE KEPT CLEAN.

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

FOLLOWING NEED CLEANING: INTERIOR FLOOR OF MOST COOLERS, ICE CHUTE OF SODA DISPENSER & CABINET BELOW. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FLOORS UNDER & BEHIND ALL EQUIPMENT MUST BE FREE OF DEBRIS, DIRT OR FOOD. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

CONDENSATION DRIPS ON COLD WATER LINE UNDER THE 3-COMP. SINK & THE LEAKY FAUCET AT SAME SINK, MUST BE ADDRESSED-TO PREVENT PEST HARBORAGE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, ven...

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 THE FOLLOWING SOUPS THAWING OUT AT IMPROPER TEMPERATURES BETWEEN 46.7 F AND 48.7 F- BROCCOLI & CHEESE, BEEF CHILI, CHICKEN GUMBO AND TOMATO & VEGETABLE. INSTRUCTED MANAGER ALL FO...

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...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. Interior of cabinets under soda station, bottom of rear prep table, interior of mop sink need cleaning.

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 food handlers must wear hair restraints at all times, when working around open food.