critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 1 UP RIGHT REFRIGERATION PREP UNIT NOT MAINTAIN PROPER TEMPERATURE DUING INSPECTION, TEMP OF AIR 47.6F,AND T...
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMP RANGE FROM 46.F -50.0F SLICE TOMATOES, SLICE ONIONS,EGGS,HUMMUS, BADA, 35LBS MANGER DENATURE. TOTAL COST $200.00 DOLLARS. COURT DATE 12-2...
critical Pest Activity
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE DUMPSTER OVERFLOWING WITH GARBAGE AND GROUND NEEDS TO REMOVE ALL ITEMS. GARBAGE ON TOP OF CONTAINERS.
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. UPON INSPECTION NO INSPECTION REPORT SUMMARY POSTED OR DISPLAY DURING INSPECTION POSTED NEW SUMMARY.
minor Food Storage & Handling
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. All FOOD CONTAINERS NEEDS TO HAVE NAME OF ITEMS AND LABLES IN ALL REFRIGERATION UNIT REACH IN UNITS, STORAGE AREA, All food not stored in the original cont...
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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 MULTI USE UTENSILS IMPROPERLY STORED ON THE ...
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. SPLASH GAURD BETWEEN 3 COMP, EXPOSED HAND SINK IN REAR,SPLASH GAURD BETWEEN THE PREP TABLE AND EXPOSED HAND BOWEL IN FR...
minor Sanitation
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. SHELVES IN COOLER AND DRY STORAGE NEEDS DETAIL CLEANING, UNDER COOKING RANGED.ALL NEEDS CLEANING INSIDE AND OUT.
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. FLOORS IN REAR BACK AREA AND FRONT PREP AREA NEEDS DETAIL CLEANING BEHIND COOKING EQUIPMENT,3 COMP, BY MOP SINK BATHROOM AREA, UNDER AND AR...
minor Sanitation
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.' HOLES CEILING IN WASHROOM,STAIN CEILING TILES IN WASHROOM AND IN KITCHEN REAR,
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
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 REPAIR COOLER,AND MAINTINE, OR CLEAN.
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. EMPLOYEES IN THE PREP AREA, IN FRONT LINE NEEDS TO WEAR HAIR RESTRAINTS AT ALL TIMES. UPON INSPECTION NO ONE HAD HAIR RESTRAINTS. INST IF RE INSPECTION CONDUCT AND NON...