Pop'S Place Fried Rice

PROPER COLD HOLDING TEMPERATURES

OBSERVED CHEESE, EGGS, AND PIZZA PUFFS OUT OF TEMPERATURE(53.7F-60.6F) MANAGER VOLUNTARILY DISCARDED AND DENATURED 6# VALUED AT $20. TCS FOODS FOR COLD HOLDING SHALL BE AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005

WIPING CLOTHS: PROPERLY USED & STORED

NO WIPING CLOTHS STORED IN SANITIZING SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATION OF GREASE, DUST AND FOOD DEBRIS ON THE FLOORS, WALLS, EXTERIOR OF COOKING EQUIPMENT, SHELVES, AND LIGHT FIXTURES. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER(PERSONAL ITEMS, TOOLS, PAPERWORK, MEDICATION, ETC) THROUGHOUT THE FACILITY. INSTRUCTED TO ORGANIZE AND MAINTAIN

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

**PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

**PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES FOR VOMIT OR DIARRHEAL EVENT. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED MANAGER TO MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN THE INTERIOR OF THE FRONT PREP COOLER TO REMOVE SPILLS AND/OR DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS THROUGH OUT PREMISES ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.

ALLERGEN TRAINING AS REQUIRED

NOTED THE CERTIFIED MANAGERS DO NOT HAVE THEIR ALLERGEN TRAINING. INSTRUCTED MANAGERS TO COMPLY WITH THE ALLERGEN TRAINING REQUIREMENTS OR CITATIONS WILL FOLLOW.

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

NOTED HOLES IN THE WALL BEIND COOKING EQUIPMENT. MUST SEAL TO PREVENT ENTRY WAY FOR PEST. NOTED THE LIGHT SHIEDLS IN THE FRONT PREP AREA DIRTY. MUST CLEAN TO REMOVE DEBRIS.

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

MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK

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

MUST DEFROST THE REACH-IN FREEZER OF HEAVY ICE BUILD-UP IN THE FRONT PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

DETAIL CLEAN FLOORS BEHIND ALL COOKING EQUIPMENT IN THE PREP AREA.ALONG WALL BASE AND CORNERS,MUST REMOVE GREASE FROM FLOOR,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLE IN REAR PREP AREA,TO PREVENT RODENT HARBORAGE

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

OBSERVED COVERS FOR THE FANS IN THE THREE DOOR PREP COOLER IN THE FRONT PREP AREA MISSING; RELACE COVERS. REPAIR OR REPLACE THE RUBBER GASKET AT THE ONE DOOR REFRIGERATION UNIT IN THE FRONT PREP AREA TO AVOID ESCAPING AIR FROM UNIT.

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

CLEAN INTERIOR OF REFRIGERATION UNITS WHERE NEEDED, CLEAN ALL STORAGE SHELVES AND PREP TABLES CLEAN EXTERIOR SURFACE OF COOKING EQUIPMENT.

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

CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN AND OTHER EQUIPMENT.

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

OBSERVED STANDING WASTE WATER INSIDE OF THE MOP BUCKET IN THE REAR PREP AREA; INSTRUCTED TO DISPOSE OF WATER WHEN DONE USING AND TO HANG WET MOPS WITH MOP HEAD UPWARD TO DRY.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINER.

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

FREEZERS HAS BUILD UP OF FROZE. MUST DEFROST , CLEAN AND SANITIZE ALL FREEZER AND COOLERS.

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

WALLS THUR-OUT PREMISES HAS BUILD UP OF GREASE . MUST DEGREASE AND PAINT.

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

LIGHT IN PREP AREA HAS BUILD UP OF GREASE. MUST REPLACE LIGHT AND DETAIL CLEAN.

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

BACK STORAGE ROOM AND FRONT COUNTER ARE CLUTTER. MUST RID OF CLUTTER AND PLACE ALL ARTICLES 6 INCHES OFF FLOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL BULK FOOD STORAGE CONTAINERS AND COOKED FOODS IN COOLERS

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

MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT AT COOKING STATION. DEFROST AND CLEAN THE REACHIN CHEST FREEZER THICK WITH ICE BUILDUP INSIDE IT.

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

MUST CLEAN FLOOR ALONG WALL BASES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES

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

SEAL ALL CRACKS ON WALLS AND CEILING MAKING WALLS AND CEILINGS INSCT/RODENT PROOF. REPLACE DAMAGED DOOR SWEEPS ON FRONT AND REAR DOOR.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.OBSERVED WASTE WATER BACKING UP FROM GREASE TRAP AT 3- COMP SINK...

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.OBSERV...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.OBSERVED TOILET OVER FLOWIN...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL BULK FOOD STORAGE CONTAINERS & COOKED FOODS IN COOLER.

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 REMOVE RUST FROM SHELVING UNITS IN PREP COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH CHEST FREEZERS,DAMAG...

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.MUST CLEAN PREP COOLER,HOOD,GRILL TABLE,WALL VENTS,ALL SHELVING UNITS.

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.MUST CLEAN FLOOR ALONG WALL BASES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE PROBE THERMOMETER.

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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY ...

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. SEAL ALL CRACKS ON WALLS AND CEILING MAKING WALLS AND CEILINGS INSCT/RODENT PROOF. REPLACE DAMAGED DOOR SWEEPS ON FRONT AND REAR DOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER INSIDE ALL COOLERS.

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. MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT AT COOKING STATION

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...