Salt & Pepper Diner

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

OBSERVED DIRT AND DEBRIS ON THE WALLS SURROUNDING THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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

INSTRUCTED FACILITY TO INCREASE THE HOT WATER PRESSURE AT THE REAR EXPOSED HANDSINK AND TO MAINTAIN.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION # 1522820, DATED 2-10-15: VIOLATION 32-"OBSERVED TORN GASKETS ON MULTIPLE COOLERS IN THE FRONT PREP AREA. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN." VIOLATION 33-"OBSERVED SLIGHT DIRT BUILDUP ...

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

OBSERVED DIRT AND DEBRIS ON THE WALLS SURROUNDING THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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

INSTRUCTED FACILITY TO INCREASE THE HOT WATER PRESSURE AT THE REAR EXPOSED HANDSINK AND TO MAINTAIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED THE SOAP DISPENSER AT THE FRONT EXPOSED HAND SINK NOT WORKING AND WITHOUT SOAP. INSTRUCTED FACILITY THAT SOAP AND A SANITARY HAND DRYING DEVICE MUST BE MAINTAINED AT ALL HAND SINKS AT ALL TIMES. FACILITY PROVIDED APPROPRIATE SOAP DISPENSER W...

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

OBSERVED TORN GASKETS ON MULTIPLE COOLERS IN THE FRONT PREP AREA. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

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

OBSERVED SLIGHT DIRT BUILDUP IN THE UPPER INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NOT ALL FOODHANDLERS HAVE FOODHANDLER CERTIFICATES (AFTER 30 DAYS FROM HIRE). INSTRUCTED FACILITY TO OBTAIN AND MAINTAIN-IDPH INFORMATION PROVIDED.

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

OBSERVED RUST BUILDUP ON THE SHELVING UNITS IN THE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING UNITS AND MAINTAIN.

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

REPLACE THE MISSING BASEBOARD ALONG THE WALLS OUTSIDE OF THE MENS AND WOOMENS BATHROOM.

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

REPAIR THE HOT WATER HANDLE ON THE EXPOSED HAND SINK IN THE REAR PREP AREA THAT IS NOT ALLOWING SUFFICIENT WATER PRESSURE DUE TO THE HOT WATER HANDLE HITTING THE FAUCET HEAD.

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

REMOVE RUST FROM THE SHELVING RACKS INSIDE WALK-IN COOLER

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

CLEAN THE FILTERS ABOVE STOVE OF GREASE BUILD-UP IN THE FRONT PREP AREA

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

CLEAN FLOORS IN THE REAR UNDERNEATH THE DISHWASING MACHINE ALONG WALL BASE AND CORNERS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE THE WALK-IN COOLER IN REAR OF PREMISES AND INSIDE PREP COOLERS

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

REMOVE CLUTTER FROM THE REAR STORAGE AREA TO PREVENT RODENT HARBORAGE

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

REMOVE RUST FROM THE SHELVING RACKS INSIDE WALK-IN COOLER

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

CLEAN THE FILTERS ABOVE STOVE OF GREASE BUILD-UP IN THE FRONT PREP AREA

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

CLEAN FLOORS IN THE REAR UNDERNEATH THE DISHWASING MACHINE ALONG WALL BASE AND CORNERS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE THE WALK-IN COOLER IN REAR OF PREMISES AND INSIDE PREP COOLERS

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

REMOVE CLUTTER FROM THE REAR STORAGE AREA TO PREVENT RODENT HARBORAGE

FACILITIES TO MAINTAIN PROPER TEMPERATURE

AIR TEMPERATURE TAKEN OF A 2 DRAWER COOLER AT FRONT PREP AREA WAS FOUND AT IMPROPER TEMPERATURE ,READING 49.9F WHICH HAD POTENTIALLY HAZARDOUS FOODS IN COOLER THE COOLER WILL BE TAGED ,MUST FAX A LETTER FOR TAG REMOVAL WHEN REPAIRED FAX#312 746-4240...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

INTERNAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE A 2 DRAWER COOLER RANAGE FROM 46.9F TO 49.9F,FOOD ITEMS WERE BLACK BEAN HAMBURGER,HAM,AND BACON,ALL FOOD ITEMS HAVE BEEN DENATURED AND DESTROYED TOTAL WEIGHT 6 LBS TOTAL COST $35.00

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

THE ICE MACHINE LOCATED IN REAR PREP AREA WAS FOUND TO HAVE BLACK SLIMY SUBSTANCE INSIDE UNIT WHERE ICE IS BEING MADE MUST REMOVE ICE FROM MACHINE AND CLEAN AND SANITIZE ICE MACHINE,MUST FAX A LETTER FOR TAG REMOVAL WHEN CLEANED,FAX# 312 746-4240 ATT...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED THE FRONT DOORS NOT RODENT PROOF,THE OUTER AND INNER DOORS HAVE A 1/4 INCH GAP IN THE CENTER AT BOTTOM OF DOORS,MUST REPAIR TO PREVENT RODENT ENTRY CITATION ISSUED 7-38-020

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

REMOVE RUST FROM THE SHELVING RACKS INSIDE WALK-IN COOLER

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

CLEAN THE FILTERS ABOVE STOVE OF GREASE BUILD-UP IN THE FRONT PREP AREA

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

CLEAN FLOORS IN THE REAR UNDERNEATH THE DISHWASING MACHINE ALONG WALL BASE AND CORNERS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE THE WALK-IN COOLER IN REAR OF PREMISES AND INSIDE PREP COOLERS

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

REMOVE CLUTTER FROM THE REAR STORAGE AREA TO PREVENT RODENT HARBORAGE

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

DETAIL CLEAN THE WIRE STORAGE RACKS ABOVE THE ICE CREAM FREEZERS.

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

DETAIL CLEAN THE WALLS AROUND THE DISH AREA. REPAIR THE OPENING IN THE DRYWALL ACROSS FROM THE MEN'S RESTROOM.

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.MUST LABEL/DATE ALL PREPARED FOODS INSIDE THE WALK-IN-COOLER.

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...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...

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.MUST LABEL/DATE ALL PREPARED FOODS INSIDE THE WALK-IN-COOLER.

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.ABATED.

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...

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.WE OBSERVED NO WATER COMING OUT FROM FAUCET ONCE HOT WATER KNOB WAS PRESSED LOCATED IN WOMENS TOILET ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND INTERIOR OF ICE MACHINE WITH BLACK MOLD AT COMPARTMENT WERE ICE IS BEING MADE.TAGGED HELD FOR INSPECTION.MUST NOT USE UNT...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND ...

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.MUST LABEL/DATE ALL PREPARED FOODS INSIDE THE WALK-IN-COOLER.

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.MUST APPLY A LIGHT WELD ON THE UPPER PART OF THE 3 COMP SINK TO A SMOOTH SURFACE.

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.DETAIL CLEAN INTERIOR OF COOLERS,COOKING STOVES AT REAR,MANUAL CAN OPENER AND HOUSING ATTACHED,KNOZZLES,DRIP TRAY KNOZZL...

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.FOUND FLOORS DIRTY BENEATH THE ICE CREAM SERVICE TABLE,DETAIL CLEAN FLOORS IN DETAIL INCLUDING THE FLOOR DRAINS.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS FOR MILK COOLER FRONT AREA,NORT...

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. ADDITIONAL MAINTANANCE IS NEEDED AT ROLLED UP DOOR,REAR AREA(SPACE UNDER THE DOOR)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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. POOR HYGIENIC PRACTICES,OBSERVED THE DISHWASHER ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD(ICE) NOT PROTECTED DURING STORAGE.WE(MANAGER,SUPERVISOR AND I)OBSERVED INTERIOR OF ICE MACHINE NOT MAINTAINED,BUILD-UP O...

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. ADDITIONAL MAINTANANCE IS NEEDED AT ROLLED UP DOOR,REAR AREA(SPACE UNDER THE DOOR)

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

All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN NOZZLES OF ORANGE JUICE MACHINE,FRONT COUNTER.

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. SEAL PLASTIC BASEBOARD WALL BESIDE THE ICE MACHINE,AND UNDER THE 3 COMPARTMENT SINK(NORTH WALL).

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 47.6F ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. FOUND CREAM AT 56F, HALF ANF HALF AT 55F, MEATLOAF AT 55.5F, SALAD DRESSINGS AT 58F, BLUE CHEESE AT 48F, SHREDDED C...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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 HANDLING EMPLOYEE WASH AND DRY HIS...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACE...

* 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. NO PERSON WITH A CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES AT THE TIME OF THE INSPECTION WHILE POTENTIALLY HAZARDO...

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. MUST LABEL AND DATE ALL PREPARED FOODS IN THE WALK-IN COOLER.

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. DETAIL CLEAN THE INTERIOR OF THE TOP OF THE SALAD PREP COOLER WHERE THE DRESSINGS AT STORED, UTENSIL DRAWER BELOW THE ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER OBSERVED INSIDE OF THE SALAD PREP COOLER...