critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN HOT HOLDING UNIT NOT BEING REHEATED TO 165F OF ABOVE. SOUR KRAUT AT 88.3F, MARINARA SAUCE AT 89F, BEEF GRAVY AT 108.6F. ALL FOODS DISCARDED. REVIEWED THAT PENITENTIALLY HAZARDOUS F...
critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
EXPOSED HAND WASHING SINK USED FOR FRONT DELI PREP AREA NOT ACCESSIBLE TO FOOD PREP AREA AND FOR EMPLOYEES TO WASH HANDS. SINK FOUND COMPLETELY BLOCKED BY METAL RACK SHELVING BEING USED FOR TEE SHIRT DISPLAY, COOKING EQUIPMENT AND OTHER BOXED ITEMS. ...
serious Food Temperature
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. MANAGER WAS TELEPHONED AT INITAL INSPECTION AND ARRIVED 40 MINUTES LATER. ALSO NO CITY OF CHI...
serious Other
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION FROM 8-7-12 NOT CORRECTED.#32-MUST INSTALL A SPLASHGUARD IN BETWEEN THE 1 COMPARTMENT PREP SINK AND THE 3 COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-42-090.
minor Chemical Safety
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR/EXTERIOR COOKS LINE COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. WALL MOUNTED FRY SLICER FOUND WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
ALL COOKING EQUIPMENT MUST BE COMPLETELY SUBMERGED UNDER VENTILATION. MUST PROVIDE WORKING STOPPERS FOR ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK.
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.