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HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

FOUND NO RUNNING WATER WHEN HOT AND COLD RUNNING WATER KNOBS ARE TURNED ON AT THE ONLY HANDWASHING SINK LOCATED IN THE REAR PREP AREA. WATER UNDER PRESSURE SHALL BE PROVIDED TO ALL FIXTURES, EQUIPMENT, AND NONFOOD EQUIPMENT THAT ARE REQUIRED TO USE W...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14 OBSERVED NO HAND WASHING SIGN AT THE REAR HAND WASHING SINK. INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 OBSERVED DRY STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED FOOD DEBRIS IN THE FLOOR DRAIN LOCATED UNDER THE HAND WASHING SINK. INSTRUCTED TO CLEAN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED TWO MALE FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATES. MANAGER STATES BOTH ARE NEW EMPLOYEES. INSTRUCTED MANAGER THAT NEW EMPLOYEES HAVE 30 DAYS TO OBTAIN A FOOD HANDLERS CERTIFICATE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN REAR FOOD PREPARATION AREA. INSTRUCTED MANAGER TO PROVIDE.

PERSONAL CLEANLINESS

FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.

WIPING CLOTHS: PROPERLY USED & STORED

SANITIZER BUCKET STORED ON PREP TABLE, INSTRUCTED TO KEEP AWAY FROM FOOD OPEN FOODS.

IN-USE UTENSILS: PROPERLY STORED

LARGE SPOONS IN-USE STORED IN STANDING WATER BUCKET, INSTRUCTED TO KEEP IN DRY CONTAINER OR UNDER RUNNING COLD WATER.

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

2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED INTERIOR OF ICE MACHINE NOT CLEANED SMALL ACCUMULATION OF DEBRIS AT TOP OF INTERIOR NEAR ICE CHUTE. MUST DETAIL CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED BACKFLOW PREVENTION DEVICE NOT EASILY ACCESSIBLE OR MISSING. MUST REPAIR FOR ACCESSIBILITY FOR INSPECTION OR OBTAIN, INSTALL AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED HOOD IN REAR PREP KITCHEN WITH ACCUMULATION OF GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.

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

OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOOD. PIZZA UNDER HOT HOLDING LIGHT. SAUSAGE PIZZA AT 113.7F, SAUSAGE AND PEPPERONI PIZZA AT 129.0F,SPINACH PAN PIZZA AT 120.0F. APPROX 7-LBS OF PIZZA WAS DISCARDED AT COST APPROX $ 25.00. INSTR...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED FOODS NOT IN ORIGINAL CONTAINER AND FOODS PPEPED, HELD 24HRS NOT LABELED/ DATED. INSTRUCTED TO INSTALL.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

UPON REINSPECTION STILL NO HOT WATER IN EMPLOYEES WOMEN'S WASHROOM. HOT WATER TEMPERATURE 38.9F. INSTRUCTED HOT WATER TEMPERATURE MUST BE MINIMUM OF 85.0F. CRITICAL VIOLATION 7-38-030. BUILDING ENGINEER WAS CONTACTED DURING INSPECTION,AND PROVIDED HO...

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

FOOD HANDLER/MANAGER NOT WEARING HAIR RESTRAINT PREPING FOODS IN PREP AREA. INSTRUCTED TO PROVIDE. MUST WEAR AT ALL TIMES IN FOOD PREPARATION AREAS

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED INADEQUATE HAND WASHING FACILITIES FOR EMPLOYEES.FOUND NO HOT RUNNING WATER AT ALL HAND SINKS OF EMPLOYEE'S WASHROOM. TEMPERATURE OF HOT WATER 50.F IN MENS AND IN WOMENS HAND SINK 38.4F. INSTRUCTED HOT WATER TEMPERATURE MUST BE A MINIMU...

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

FOOD HANDLER/MANAGER NOT WEARING HAIR RESTRAINT PREPING FOODS IN PREP AREA. INSTRUCTED TO PROVIDE. MUST WEAR AT ALL TIMES IN FOOD PREPARATION AREAS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

THE FOOD INSIDE THE WALK IN COOLER THAT HAS BEEN (PRE)COOKED OR REMOVED FROM ITS ORIGINAL PACKAGING MUST BE PROPERLY DATED AND LABELED. INSTRUCTED TO PROPERLY LABEL AND MAINTAIN.

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

THE STORAGE RACKS INSIDE THE WALK IN COOLERS HAS FOOD AND DIRT ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN RACKS.

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

THE FLOORS AROUND THE ICE MACHINE AND 3-COMPARTMENT SINK NEEDS CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE STORAGE RACKS AND INTERIOR OF THE ICE MACHINE IN THE REAR PREP AREA NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE INTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNER WITH THICK DIRT/DUST AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE WALLS AROUND THE SINK, COOLERS AND COOKING EQUIPMENT IN THE REAR NOT CLEAN. INSTRUCTED TO REMOVE THE FOOD SPLATTER AND DIRT/DUST FROM WALLS. MAINTAIN SAME.

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

FOUND MALE FOOD HANDLER NOT WEARING A HAIR RESTRAINT WORKING IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE AND WEAR THE HAIR RESTRAINT. MAINTAIN SAME.

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

STORAGE SHELVES NOT CLEAN UNDER COUNTER NEAR PIZZA OVEN.MUST CLEAN

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

FOUND POTENTIALLY HAZAROUS INSIDE WALK IN COOLER MAINTAIN AT IMPROPER COLD TEMPERATURES.APPROX 4LBS OF COOKED RICE-57.8F, 2LBS OF COOKED SAUSAGE-59.8F, AND 2LBS OF COOKED POTATOES AT 58.2F.INSTRUCTED TO PROPERLY COOL FOODS DOWN BEFORE GOING INTO THE ...

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

INTERIOR OF ICE MACHINE PANEL NOT CLEAN.MUST CLEAN/MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL PREPARED FOODS IN THE WALK-IN COOLER AT ALL TIMES. FOUND VARIOUS COOKED FOODS WITHOUT DATE OR LABELS IN THE WALK-IN AS WELL AS LARGE GRAY PLASTIC CONTAINERS.

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

MUST CLEAN AND SANITIZE ALL SHELVING RACKS INSIDE THE WALK-IN COOLER TO REMOVE FOOD STAINS AND GRIME.

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

MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD PREP STAFF. OBSERVED 2 EMPLOYEES IN THE REAR PREP AREA NOT WEARING HAIR RESTRAINTS WHILE PREPARING AND HANDLING FOODS.

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

MUST REPAIR LEAK AT THE FAUCET BASE OF EXPOSED HAND SINK IN THE REAR PREP AREA NEXT TO THE STOVE.

FOOD HANDLER REQUIREMENTS MET

DURING INSPECTION FOUND 3 STAFF MEMBERS WITHOUT THEIR ILLINOIS FOOD HANDLER'S CERTIFICATION. FOR THE NEXT ROUTINE INSPECTION MUST PROVIDE PROOF OF THE ILLINOIS FOOD HANDLER'S CERTIFICATE. MUST PROVIDE AT ALL TIMES.

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

MISSING END CAPS ON LIGHT SHEILDS. MUST PROVIDE AND MAINTAIN.

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

RUBBER GASKETS IN POOR REPAIR IN FRONT REACH IN COOLER. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

MUST DETAIL CLEAN INTERIOR OF REACH IN COOLERS, ALL SODA NOZZLES AND INTERIOR OF ALL STORAGE CABINETS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS UNDER FRONT COUNTER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS AND CEILING ABOVE TOASTER IN NEED OF CLEANING TO REMOVE ALL DUST AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ONE OF TWO WASHBOWLS(RIGHT SIDE)IN LADIES ROOM WITH NO HOT RUNNING WATER. ALL FLOOR DRAINS WITH FOOD DEBRIS. NSF APPROVED HANDSINK NEEDED IN REAR PREP AREA. MUST CORRECT AND MAINTAIN ALL VIOLATIONS.

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

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF COOKING EQUIPMENT, REAR REACH IN FREEZER AND STORAGE RACKS IN PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST KEEP FLOORS DRY AROUND MOP SINK.

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

MUST FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK.

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

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF COOKING EQUIPMENT, REAR REACH IN FREEZER AND STORAGE RACKS IN PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST KEEP FLOORS DRY AROUND MOP SINK.

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

MUST FIX AND MAINTAIN THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK.

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

MUST RECAULK TOP OF 3COMP SINK.

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

MUST CLEAN AND REMOVE FOOD DEBRIS FROM BOTTOM SHELF AT INTERIOR OF 2DR FREEZER.

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

MUST CLEAN AND SANITIZE FLOOR DRAIN UNDER 3 COMP SINK.

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

MUST REPAIR EXHAUST VENTS AT STAFF RESTROOMS MEN'S AND LADIES LOCATED IN THE BASEMENT LEVEL.

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

MUST DETAIL CLEAN AND MAINTAIN THE CABINETS IN THE FRONT PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST FIX AND MAINTAIN THE LEAKS AT THE BASE OF THE FAUCET ON THE 1 & 3 COMP. SINK IN THE REAR PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST KEEP ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FRONT PREP REACH IN COOLER AND INTERIOR OF STOVE IN REAR.

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. OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN UNCLEAN WALL.

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities...

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

All hot food shall be stored at a temperature of 140F or higher. FOUND 4 PIZZAS AT HOT HOLDING STATIONS NOT MAINTAINING PROPER HOT HOLDING TEMPERATURES.(TEMPERATURES NOTED 102.3F, 117.5F, 121.2F,AND 101.2F) CRITICAL VIOLATION. CITATION ISSUED. 12...

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

FOUND NO BACKFLOW PREVENTION DEVICES AT COFFEE MACHINE.(CHECK VALVE)

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. Found bulk food containers under preparation table at main kithchen not labeled.

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. Found unnecessary articles stored on food shelves.(markers, lighters, etc.)