critical Employee Hygiene
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND WASHING SINK NOT PROPERLY MAINTAINED. FOUND NO HOT AND COLD RUNNING WATER AT EXPOSED...
serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOOD (EG HOTDOG, POLISH, TAMALES ETC) ARE BEING P...
serious Sanitation
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing facilities must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED AND OPERATED. FOU...
serious Other
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. FOUND NO FOOD INSPECTION SUMMARY REPORT POSTED ON PREMISES. MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010 (B)
minor Sanitation
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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF REACH-IN COOLERS, COUNTER SHELVES BEHIND ...
minor Sanitation
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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS OF FOOD PREP AREA ESPECIALLY UNDER AND AROUND HOT WATER TANK.
minor Plumbing & Waste
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...
minor Sanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO CLEAN AND REORGANIZE STORAGE SHELVES ABOVE FRONT COUNTER.
minor Employee Hygiene
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. INSTRUCTED EMPLOYEE TO WEAR PROPER HAIR RESTRAINTS TO CONFINE HAIR.