Siam Rice Thai Cuisine

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

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SINK IN REAR WARE WASHING AREA OF FACILITY AND IN REAR PART OF FOOD PREP AREA. FACILITY MUST OBTAIN AND INSTALL A HAND SINK POSSIBLY IN BETWEEN THOSE NAMED AREAS ,UNDER CITY WATER PRESSURE AND PROPER SUPPLIES. PRIORITY FOUNDATION VIO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED THAT BAR , SIDE SERVICE AREA AND TEA STATION HAND WASHING SINKS ARE NOT PROPERLY MARKED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SOAP AT HAND WASH SINK IN BAR .PRIORITY FOUNDATION VIOLATION 7-38-030(c) CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO NO HAND DRYING PROVISION AT HAND WASHING SINK AT TEA STATION AND SIDE HAND WASHING SINK.PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION CONSOLIDATED WITH PREVIOUS VIOLATION

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HO...

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOOD CONTAINERS STORED ON FLOOR IN PREP, MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

IN-USE UTENSILS: PROPERLY STORED

OBSERVED THAT ICE SCOOP IS STORED ON TOP OF ICE MACHINE WITH OUT PROTECTION.MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.

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

NOTED TORN RUBBER GASKET DOOR WALK IN REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE . MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THAT 3 COMPARTMENT SINK FAUCET IS LEAKING AND MUST BE REPAIRED OR REPLACED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED NO LIGHT SHIELDS ON LIGHTS OVER DISH WASHING AREA. MUST PROVIDE AND MAINTAIN

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

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

INTERIOR UPPER PANEL INSIDE ICE MACHINE HAS SLIGHT BUILD-UP. INSTRUCTED TO CLEAN/MAINTAIN.

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

OBSERVED CLEANING SUPPLIES STORED ON FLOOR UNDER 3- COMPARTMENT SINK UNDER THE BAR. INSTRUCTED TO REMOVE FROM FLOORS AND PROPERLY STORE ON ADEQUATE STORAGE UNITS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED SANITIZING FINAL RINSE AT 0PPM OF CHLORINE. INSTRUCTED THAT FINAL RINSE OF CHLORINE MUST BE AT LEAST 50PPM. INSTRUSTED TO USE 3- COMPARTMENT SINK TO WASH, RINSE AND SANITIZE FOOD EQUIMPMENT AND UTENSI...

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

NO CHEMICAL CHLORINE TEST KIT FOR LOW TEMP DISH MACHINE AND USE AT 3- COMPARTMENT SINK. INSTRUCTED TO PROVIDE CHEMICAL TEST KIT. SERIOUS VIOLATION 7-38-030.

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

FAUCET AT 3- COMPARTMENT SINK NECK LEAKY. INSTRUCTED TO REPAIR FAUCET OR REPLACE.

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

FOUND VARIOUS SAUCES AND OILS NOT PROPERLY LABELED IN THE KITCHEN PREP AREA.INSTRUCTED TO ALWAYS PROPERLY LABEL ALL FOODS NOT FOUND IN THEIR ORIGINAL CONTAINERS. All food not stored in the original container shall be stored in properly labeled contai...

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

FOUND SMALL BOWLS BEING UTILIZED AS SCOOPERS INSIDE LARGE BULK FOOD CONTAINERS.INSTRUCTED TO USE PROPER SCOOPERS WITH HANDLES AT ALL TIMES. ALSO FOUND VARIOUS KNIVES IMPROPERLY STORED AGAINST THE WALL AND THE EDGE OF THE DISH MACHINE. INSTRUCTED TO A...

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

FOUND LEAKING FAUCET AT 3-COMP SINK IN THE REAR KITCHEN AREA. MUST REPAIR AND MAINTAIN.

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

FOUND POTENTIALLY HAZARDOUS FOODS MAINTAIN AT IMPROPER TEMPERATURES INSIDE OF COOLERS. APPROX 30-LBS OF COOKED THIN NOODLES AT IMPROPER TEMPERATURES,48.0F,46.7F,45.6F.ALSO 2LBS OF COOKED DUCK AT IMPROPER TEMPERATURES OF 52.6F, 58.9F..MUST MAINTAIN CO...

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

FOODS INSIDE PREPARED INSIDE COOLER MUST BE LABLED AND DATED.

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

INTERIOR PANEL INSIDE ICE MACHINE HAS SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.

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

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.2 LARGE LIVE ROACHES HIDING IN CRACK BEHIND HOT WATER TANK,AND 1-BABY ROACH CRAWLING ON BACK MOTOR AREA OF PREP COOLER IN KITCHEN.MUST CONTACT PEST CONTROL FOR SERVICE.SERIOUS VIOLATION ISSUED 7-...

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

OBSERVED OPENINGS,SMALL HOLE AREAS AT BASE BOARDS IN KITCHEN,DISH MACHINE AREAS,BEHINS HOT WATER TANK.MUST SEAL ALL HIDING AREAS FOR PEST.ALSO DUSTY FAN GUARDS INSIDE WALK IN COOLER.MUST CLEAN.

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

MUST PROPERLY LABEL AT ALL TIMES ALL FOODS (PREPARED, COOKED AND RAW)BEING STORED IN THE WALK-IN COOLER WHICH ARE NOT IN THEIR ORIGINAL CONTAINERS.

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

MUST REPLACE/OR CLEAN AND SANITIZE EXHAUST HOOD FILTERS AND THE INTERIOR PIPES AND EDGES OF THE EXHAUST HOOD CANOPY TO REMOVE EXCESSIVE GREASE BUILD-UP.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD AND OTHER STAFF MEMBERS WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL 16 EMPLOYEES.

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

DURING INSPECTION FOUND A PLASTIC WATER LINE INSIDE THE ICE BIN HOLDER FILLED WITH ICE AT THE FRONT SERVICE BAR AREA. FOUND FOOD (ICE) NOT PROTECTED DURING STORAGE. MUST REMOVE WATER LINE FROM THE ICE BIN HOLDER.

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

MUST PROPERLY LABEL AT ALL TIMES ALL FOODS (PREPARED, COOKED AND RAW)BEING STORED IN THE WALK-IN COOLER WHICH ARE NOT IN THEIR ORIGINAL CONTAINERS.

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

MUST REPAIR LOOSE AND HANGING GASKET AT THE BOTTOM OF THE WALK-IN FREEZER DOOR.

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

MUST DETAIL CLEAN AND SANITIZE THE INTERIOR OF THE DEEP FRYER TO REMOVE EXCESSIVE GREASE ACCUMULATION. ALSO MUST REPLACE/OR CLEAN AND SANITIZE EXHAUST HOOD FILTERS AND THE INTERIOR PIPES AND EDGES OF THE EXHAUST HOOD CANOPY TO REMOVE EXCESSIVE GREA...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE LONG STEM THERMOMETERS FOR THE COOK STAFF AT THE COOKING LINE AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL FOOD AND OTHER STAFF MEMBERS WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL 16 EMPLOYEES.

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

MUST REPAIR/SEAL ALL LOOSE BASEBOARDS AND TILES TO PREVENT RODENT HARBORAGE WHERE NECESSARY THROUGHOUT. REMOVE POOLING WATER UNDER 3-COMP SINK KEEP FLOOR DRY.

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

REPAIR/REPLACE ALL DAMAGED AND MISSING TILES, SEAL ALL CRACKS AND CREVICES TO PREVENT ENTRY POINTS AND HARBORAGE FOR PEST.

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

REPAIR THE FOLLOWING, LEAK AT FAUCET OF 2-COMP SINK AND AT FAUCET OF 3-COMP SINK. MUST REPAIR.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

IMPROPER SANITIZING AT LOW TEMP DISH MACHINE WITH O PPM CHLORINE SANITIZER LEVEL READING. INSTRUCTED TO PROVIDE PROPER SANITIZING RINSE FOR EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030.

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

OBSERVED SEVERAL LIVE ROACHES CRAWLING AT REAR ON GREASE TRAP UNDER 3-COMP SINK, ON WALL BEHIND DEEP FRYER AT OUTLET AND WALL BEHIND DISH MACHINE. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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

NON-COMPLIANCE OF THE FOLLOWING PREVIOUS MINOR VIOLATION(S) FROM INSPECTION REPORT# 1324807 DATED 11/25/2013, UPGRADED TO SERIOUS, (31)(29) NOTED KNIVES IN BETWEEN WALL AND PIPE. MUST PROPERLY STORE KNIVES IN KNIFE RACK. (38)(29) NOTED MISSING CAP ON...

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

SEE VIOLATION# 29.

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

MUST PROVIDE A COVER FOR ICE BIN BEHIND BAR AT FRONT.

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

MUST REPAIR/SEAL ALL LOOSE BASEBOARDS AND TILES TO PREVENT RODENT HARBORAGE WHERE NECESSARY THROUGHOUT. REMOVE POOLING WATER UNDER 3-COMP SINK KEEP FLOOR DRY.

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

REPAIR/REPLACE ALL DAMAGED AND MISSING TILES, SEAL ALL CRACKS AND CREVICES TO PREVENT ENTRY POINTS AND HARBORAGE FOR PEST.

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

CLEAN ALL LIGHT SHIELDS AT CEILING AT REAR OF DEAD ROACHES AND WHERE NECESSARY.

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

REPAIR THE FOLLOWING, LEAK AT FAUCET OF 2-COMP SINK AND AT FAUCET OF 3-COMP SINK AND AT PIPE UNDER SAME. MUST REPAIR.

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

SEE VIOLATION# 29.

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

NOTED KNIVIES IN BETWEEN WALL AND PIPE. MUST PROPERLY STORE KNIVES IN A KNIF RACK

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

FLOORS NEED CLEANING IN PREP AREA AND INSIDE THE WALK IN COOLER TO REMOVE SPILLS. ALSO FLOORS INSIDE THE WALK IN FREEZER NEEDS CLEANING AND DEFROSTING.

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

NOTED MISSING CAP ON THE BACK FLOW DEVICE ON THE MOP SINK. MUST REPAIR AND MAINTAIN.

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

MUST PROPERLY STORE KNIVES, SPOONS AND FORKS WITH THE HANDLE UP UNTIL USED LOCATED AT THE FRONT BAR AREA. ALSO OBSERVED ALL TABLES PRE-SET WITH SILVERWARE EXPOSED. ALL UTENSILS MUST BE PROPERLY STORED UNTIL USED AT ALL TIMES.

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

MUST REPAIR BACK FLOW PREVENTION DEVICE AT REAR MOP RINK AREA.

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

MUST DETAIL CLEAN AND SANITIZE KNIVES AT KNIVE RACK LOCATED ABOVE 2COMP SINK AREA.

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

MUST MAINTAIN FLOORS UNDER 3COMP SINK, 2COMP SINK AND REAR EXPOSED HANDSINK DRY AT ALL TIMES TO PREVENT PESTS.

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

MUST REPAIR THE FOLLOWING: LEAKY HOT WATER FAUCETBASE, LEAKY FAUCET AT 2COMP SINK AND REAR EXPOSED HAND SINK. ALSO MUST REPAIR LOOSE PIPE UNDER REAR EXPOSED HAND SINK AS WELL AS LEAK AT SAME.

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. PREP AREA CUTTING BOARDS WITH DARK PITS ON SURFACE. INSTRUCTED MANAGER TO REPLACE OR REPAIR ALL DAMAGED CUTTING BOARD...

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. OBSERVED DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN CONDENSER.

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 WALLS AROUND MOP SINK AND DUST BUILD UP/FOOD DEBRIS ON CEILING TILES ABOVE PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN WALLS AND CEILING...

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. OBSERVED RUST BUILD UP ON SHELF IN PREP AREA BY PICK UP WINDOW. MUST REPLACE OR PAINT SHELF, SURFACE MUST BE SMOOTH A...

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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, FOOD BUILD UP INSIDE CAN OPENER AND FOOD ...

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. OBSERVED FOOD/DIRT BUILD UP INSIDE WASHROOM FLOOR DRAINS. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN.

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 WALLS BEHIND AND AROUND GARBAGE CONTAINER ADJACENT TO MOP SINK AND DUST BUILD UP ON PREP AREA CEILING TILES BY VENTILATION COVER.

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...

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. Found 2# of raw chicken inside a prep cooler (facing the cooking equipment) at 58.4f & 8-raw eggs at 57.7f internal temp. Instructed to properly dispose of said products & monitor cold fo...

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. Cutting boards with deep/dark grooves must replaced to make surfaces smooth/easily cleanable.

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. Following need cleaning: soda guns holders at bar, air vents of small coolers, interior trays under the "woks", exterio...

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. Floor drains thruout need detailed cleaning-due to grime/debris build-up; corners around equipment must be kept clean also.

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. Dusty vents in bathroom & kitchen, filters with heavy grease build-up, & some wall sections in prepareas with food stains must be kept. clean

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. All wiping cloths must be stored in sanitizing solution at all times, & the solution replaced as often as need...