PASS W/ CONDITIONS 9 violations 2 CRITICAL
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FOUND ONE CONTAINER WITH ABOUT 5LBS. PORK AT 63.9F AND FOUR BAGS ABOUT 40LBS. OF COOKED NOODLES RANGING FROM 84.9-96.7F, ON TOP OF PREP TABLE. NO TEMPERATURE LOGS AVAILABLE. INSTRUCTED COLD FOODS MUST BE KEPT AT 40F OR BELOW AT ALL TIMES. FOODS DISCARDED, V=$250.00. CRITICAL CITATION ISSUED, 7-38-005(A).
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLERS WEARING GLOVES AND PERFORMING MULTI TASK, BUT NOT REMOVING GLOVES AND WASHING HANDS IN BETWEEN TASK. CUTTING RAW CHICKEN, STORING FOOD IN COOLERS, AND RETURNIG TO PREP FOOD. INSTRUCTED GLOVES MUST BE REMOVED AND HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CAN OPENER, STORAGE SHELVES, MICROWAVE OVENS, DISH MACHINE, AND MOP SINK.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT KITCHEN, MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO REPLACE MISSING FLOOR TILES SAME AREA.
The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON BOTTOM OF WALLS THRU-OUT KITCHEN TO PREVENT PEST ENTRY. ALSO CLEAN AND REPAINT WALLS AND CEILING IN KITCHEN, AND CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.
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 and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK AND CLEAN AND SEAL RUSTY GREASE TRAPS UNDER 3PART SINK AND COOKING EQUIPMENT.
EXCESSIVE CLUTTER THRU-OUT KITCHEN, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.