PORTOS PERI PERI.

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED; INSTRUCTED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON DUTY AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.

NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. UNABLE TO PRODUCE VERIFICATION OF AN EMPLOYEE HEALTH POLICY FOR EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 ISSUED.

FOUND NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE AND SUPPLIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE AND SUPPLIES MUST BE ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.

NO PEST CONTROL LOG BOOK ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A LOG BOOK MUST BE PROVIDED AT ALL TIMES WITH NECESSARY DOCUMENTS. PRIORITY FOUNDATION VIOLATION 7-38-020(C) ISSUED.

INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF FRYER, GRILL AND REFRIGERATION UNIT NEXT TO GRILL. CLEAN SHELVES INSIDE OF WALK-IN COOLER TO REMOVE SPILLAGE FROM SAUCES.

INSTRUCTED TO CLEAN THE FLOORS UNDER AND AROUND EQUIPMENT AND IN THE WALK IN COOLER UNDERNEATH SHELVES. INSTRUCTED TO CLEAN THE CEILING VENTS WHERE NEEDED TO REMOVE DUST OBSERVED. INSTRUCTED TO CLEAN THE WALLS BEHIND COOKING EQUIPMENT.

INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

FOUND NO INSPECTION SUMMARY REPORT POSTED FROM THE PREVIOUS INSPECTION MADE ON AUGUST 2, 2019 AS REQUIRED. INSTRUCTED THE PERSON IN CHARGE THAT THE INSPECTION SUMMARY REPORT MUST BE POSTED IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-010 (B) ISSUED.

OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION.7-38-012. CITATION ISSUED.

OBSERVED WRITTEN CLEAN UP PROCEDURE POSTED ON SITE FOR RESPONDING TO THE CLEAN UP OF VOMIT AND DIARRHEA EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE ALL OF THE NECESSARY ITEMS OUTLINED IN THE POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED. .

OBSERVED APPROXIMATELY 15 SMALL BLACK LIVE FLIES FLYING THROUGHOUT THE PREP AREA, ON (NOT IN USE) HOT HOLDING UNIT, WALLS, HANGING UTENSILS IN WAREWASHING AREA AND NEAR FLOOR DRAIN. INSTRUCTED MANAGER TO CONTACT PEST CONTROL PROFESSIONAL FOR SERVICE. MUST MINIMIZE SMALL FLY ACTIVITY ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-020 (a). CITATION ISSUED.

OBSERVED FOOD HANDLER SLICING CHEESE ON TOP OF REFRIGERATOR IN PREP AREA WHERE WATER FROM HANDSINK SPLASHED ONTO SAID TABLE. INSTRUCTED FACILITY MANAGER THAT BARRIER MUST BE IN PLACE TO PREVENT ANY MISCELLANEOUS CONTAMINATION TO FOOD.

OBSERVED FOOD HANDLERS OPERATING WITHOUT EFFECTIVE HAIR RESTRAINTS DURING TIME OF INSPECTION. MUST MAINTAIN EFFECTIVE HAIR RESTRAINTS AT ALL TIMES.

OBSERVED INADEQUATE HOT WATER TEMPERATURES AT ALL SINKS THROUGHOUT THE PREMISES DURING THE TIME OF INSPECTION.THEY ARE AS FOLLOWS... EXPOSED HAND SINK IN PREP AREA HOT WATER TEMPERATURE @84.6F, EXPOSED HAND SINK IN WAREWASHING AREA HOT WATER TEMPERATURE @73.4, 3 COMPARTMENT SINK HOT WATER TEMPERATURE @100F, WASHBOWL SINK IN WOMENS RESTROOM HOT WATER TEMPERATURE @77.0F. INTRUCTED FACILITY MANAGER TO PROVIDE HOT WATER AT ALL EXPOSED HAND SINKS TO @LEAST 100F, AND AT LEAST 11OF AT 3 COMPARTMENT SINK AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. 7-39-030 (C). CITATION ISSUED.

OBSERVED BASEMENT WITH EXCESSIVE CLUTTER, ORGANIZE CARDBOARD BOXES ,REMOVE LARGE SIGNAGE COVERING FLOORS THROUGHOUT,AND REMOVE MISCELLANEOUS ITEMS STORED ON FLOORS. INSTRUCTED TO ORGANIZE BASEMENT AND ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT PEST HARBORAGE AND MAINTAIN.

NO FOOD HANDLER TRAINING CERTIFICATES ON SITE DURING TIME OF INSPECTION FOR ALL FOOD EMPLOYEES. MUST PROVIDE.