Ray Harrington Catering Company

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER FOR BURGER MENU ITEM. INSTRUCTED MANAGEMENT TO PUT DISCLOSURE/REMINDER ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

PERSONAL CLEANLINESS

OBSERVED LINE PERSONAL WITH NO HAIR RESTRAINTS.MANAGEMENT ORDERED PERSONAL TO PUT ON HAIR RESTRAINTS.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO TEST STRIPS FOR THE HOT DISH MACHINE.INSTRUCTED MANAGEMENT TO GET TEST STRIPS FOR HOT DISH MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURN'T OUT LIGHTS LOCATED UNDER HOOD WHERE CONVECTION OVEN IS LOCATED. INSTRUCTED MANAGEMENT TO REPLACE BURN'T OUT LIGHTS AT THIS LOCATION.

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

NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

ALL READY TO EAT TCS FOODS INSIDE THE WALK IN COOLER AND REACH IN COOLER MUST BE LABELED AND DATED PROPERLY. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND HOT HOLDING UNIT IN THE FRONT SERVING AREA AND SPLASH GUARD ON THE RIGHT AND LEFT SIDE OF THE HAND SINK IN THE PREP/COOK LINE AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, COOLERS,DINING TABLES, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

EXTERIOR SIDES OF THE DEEP FRYER,AND INTERIOR BOTTOM COMPARTMENT WITH HEAVY GREASE ACCUMULATED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN UNDER AND BEHIND THE STOVES AND DEEP FRYER WITH GREASE AND DUST BUILD-UP AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO REMOVE UNNECESSARY ITEMS IN THE REAR DISH AND MOP SINK AREA. FOOD AND NON FOOD ITEMS MUST BE STORED 6"OFF THE FLOOR TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR, AND PREVENT POSSIBLE PEST HARBORAGE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

BURNED OUT LIGHT BULBS ON THE BIG AND SMALL HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALL CERTIFIED FOOD MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD ACCUMULATION UNDER AND AROUND FRYERS.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH EXCESSIVE GREASE NEXT TO FRYER IN REAR PREP/COOKING AREA.

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

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN REAR CORNER NEXT TO MOP SINK. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.----------CLEANING EQUIPMENT (MOP, BROOM ETC.) MUST BE STORED OFF...

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO PROVIDE CURRENT EMPLOYEE (4) FOOD HANDLER TRAINING CERTIFICATES.

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

Prep table lower shelving that had rust/peeling paint, shall be repaired/replaced.

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

Non food contact surfaces of cooking equipment had excess grease build up, needs detailed cleaning(crevices).

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

Floors by exposed hand sink not clean, need detailed cleaning(corners).

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

Walls that had peeling paint/exposed plaster, shall be repaired/sealed.

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

Exhaust canopy not clean, had excess grease build up, need detailed cleaning. I compartment sink faucet leaking at neck, shall be repaired/replaced.

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

Exposed raw wood by prep table in rear kitchen prep area, shall be repaired/sealed, storage shelving that had exposed raw wood, shall be repaired/sealed. Caulk around exposed hand sink in rear prep area in state of disrepair, shall be repaired/repla...

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

Prep table lower shelving not clean, had excess dirt accumulation, needs detailed cleaning(crevices).

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

Floors under prep are table not clean, need detailed cleaning(corners).

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

INSTRUCTED TO CLEAN AND REPAINT METAL STORAGE RACKS WITH RUST ACCUMULATION INSIDE WALK-IN COOLER (BY 3 COMPARTMENT SINK) OR REPLACE.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR AND IN FRONT PREP AREA TO PREVENT PEST HARBORAGE.

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

INSTRUCTED TO REPAIR DRAINPIPE UNDERNEATH EXPOSED HAND SINK IN FRONT PREP AREA.

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

FRONT FOOD WARMER, DEEP FRYER CABINET, EXTERIOR BETWEEN COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOOR ALONG SIDES AND UNDER COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE GREASE WASTE.

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

DRAINLINE FROM DISHMACHINE GOING INTO FLOOR DRAIN. INSTRUCTED TO ELEVATE DRAINLINE 2 INCHES ABOVE FLOOR DRAIN AND HAVE DRAINLINE AT 45 DEGREE ANGLE. FLOOR DRAINS NOT PROVIDED WITH FLOOR DRAIN COVERS. INSTRUCTED TO PROVIDE COVERS FOR ALL DRAINS WATER ...

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

SUPPLIES ALONG SIDE OF TOILET ROOM AND IN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO ELEVATE 6 INCHES OR HIGHER AND AWAY FROM WALL.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISH WASHING FACILITIES NOT MAINTAINED OR OPERATED. WHILE DRAINING WATER IN RIGHTSIDE OF THREE COMAPRTMENT SINK, WATER CLEAR COMINH UP FROM AIRGAP FLOOR DRAIN. INSTRUCTED TO DETAIL CLEAN DRAINLINE AND GREASE TRAP TO PREVENT INADEQUATE DISPOSAL OF DRA...

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

FRONT FOOD WARMER, DEEP FRYER CABINET, EXTERIOR BETWEEN COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOOR ALONG SIDES AND UNDER COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE GREASE WASTE.

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

DRAINLINE FROM DISHMACHINE GOING INTO FLOOR DRAIN. INSTRUCTED TO ELEVATE DRAINLINE 2 INCHES ABOVE FLOOR DRAIN AND HAVE DRAINLINE AT 45 DEGREE ANGLE. FLOOR DRAINS NOT PROVIDED WITH FLOOR DRAIN COVERS. INSTRUCTED TO PROVIDE COVERS FOR ALL DRAINS ...

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

SUPPLIES ALONG SIDE OF TOILET ROOM AND IN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO ELEVATE 6 INCHES OR HIGHER AND AWAY FROM WALL.

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

FOUND ITEMS ON THE FLOOR AT THE WALK-IN FREEZER. ALL ITEMS MUST BE ELEVATED 6 INCHES OFF THE AT ALL TIMES. FOUND CASES OF FROZEN PRODUCTS ON THE FLOOR.

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

MUST TIGHTEN FAUCET BASE AT THE 1-COMP SINK CLOSEST TO THE REAR EXIT DOOR TO PREVENT LEAKING. ALSO MUST DO SAME AT THE 2-COMP SINK ACROSS FROM THE STOVES IN THE REAR.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

DISH MACHINE THERMOMETER NOT WORKING PROPERLY. FINAL RINSE TEMPERATURE OF MACHINE WAS TESTED WITH A TEMPERATURE STRIP AT 180F. MUST REPAIR DISH MACHINE THERMOMETER. NO CITATION ISSUED.

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

MUST ELEVATE ITEMS 6 INCHES OFF THE FLOOR IN THE WALK-IN COOLER. OBSERVED BOXES AND DEEP COOKING POTS ON THE FLOOR.

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

MUST TIGHTEN FAUCET BASE AND BOTH HOT AND COLD FAUCET HANDLES.

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

MUST ADJUST THE TEMPERATURE VALVE AT THE HAND WASHING SINK IN THE LADIES RESTROOM.

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

NOTED CARDBOARD BOXES USED FOR SHELVING INSIDE REFRIGERATION UNIT AT THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND USE APPROPRIATE SHELVES FOR EASY CLEANING AND MAINTAINING.

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

INSTRUCTED TO CLEAN FLOORS BEHIND COOKING STOVE AT THE REAR FOOD PREP AREA. ALSO MUST CLEAN ALL FLOOR DRAINS AT THE REAR.

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

REPAIR THE LEAKING FAUCET AT THE 1 COMPARTMENT SINK BY THE STOVE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED TO HAVE A HAIR RESTRAINT AT ALL TIMES WHILE IN THE PREP AREA.

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

MUST CLEAN IN DETAIL ALL THE DOORS AND EXTERIOR PART OF ALL THE COOKING STOVE, AND THE PREP TABLE CLOSE TO THE OFFICE. ORGANIZE AND REMOVE ALL PAPERS/MAGAZINES AND OTHER ARTICLE/ITEMS NOT FOOD RELATED, CLEAN IN DETAIL INSIDE THE CABINETS THROUGHOUT T...

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

FILTER ON THE HOOD IN THE PREP AREA/KITCHEN WITH GREASE BUILD UP. MUST CLEAN IN DETAIL AND MAINTAIN.

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

CLUTTER IN THE REAR AREA CLOSE TO THE MOP SINK. INSTRUCTED TO REMOVE UNUSED ITEMS, ELEVATE SOME ARTICLES ON THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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.Non food contact surfaces of cooler/freezer shelving that had rust shall be repair.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.Non food contact surfaces of cooler shelving, s...

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.Floors under heavy equipment, cooking equipment, storage shelving not clean need detailed cleaning(corners).

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. Use dustless cleaning methods.Missing ceiling tiles in rear kitchen areas shall be provided.Gap on wall/ceiling by rear exhaust canopy shall be repair.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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.Stock items must be stored six inches off of floor to...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Single use articles not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Storage shelves under counter and in prep area not cleaned. Instructed to detail clean and sanitize.

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

Floors in corner of walk in cooler and behind equipment not cleaned. Instructed to detail clean daily.

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

Ventilation cover in men's toilet room not cleaned. Instructed to detail clean.