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. FOUND ALL COOLERS AND FREEZERS ON PREMISES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. IE: WALK IN COOLER @60.6F, LINE COOLER @60.8F, WALK IN FREEZER @55F.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER COLD AND HOT TEMPERATURES. APPROXIMATLY 5LBS COOKED PORK AT 86.9F, 5LBS MAC N' CHEESE AT 128.3, 4LBS BRISKET AT 83.8F, 3LBS CHILI AT 98.2F ALL FOUND ON STEAMTABLE. ALL DISCARDED. INSIDE COOKS LINE COOLER 10LBS RAW CHICKEN AT 55F, 3LBS HOT DOGS AT 53.6F, 2LBS COOKED CHICKEN AT 57.7F, 4LBS CHEESE AT 57.3F, BBQ SAUCE AT 59.7F. INSIDE WALK IN COOLER 2GL CHILI AT 57.6F, 9 DZ EGGS AT 54.8F, 3GL BBQ SAUSE AT 57.1F, 20LBS COOKED CHICKEN AT 54.3F, 12LBS COOKED BRISKET AT 55.7F, 20LBS COOKED PORK AT 55.2F. ALL DISCARDED. INSIDE WALK IN FREEZER 30 LBS RAW AND COOKED CHICKEN AT 50.1F, RAW BEEF AT 48.7F, GYRO MEAT AT 46.2F, ALL DISCARDED. STAFF ESTIMATED VALUE TO BE $500.00.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK DOES NOT DRAIN WASTE WATER.
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. OBSERVED 18 RAT DROPPINGS IN FRONT STORAGE CLOSET NEXT TO COOKS LINE AND ON SHELVING AT COOKS LINE. REAR EXIT DOOR NOT RODENT PROOFED. ON BOTTOM A 2 INCH OPEN GAP, A 1 INCH OPEN GAP ON SIDE AND OPEN HOLE AROUND LOCK IN DOOR.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE FOODS BEING HELD AT IMPROPER TEMPERATURES.
All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST BE CLEANED AND LABELED. ALL PREPARED FOODS MUST BE LABELED AND DATED.
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. KNIVES STORED IMPROPERLY ON COOKS LINE AND AT THREE COMPARTMENT SINK.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ALL SHELVING THROUGHOUT MUST CLEAN. ALL METAL SHELVING IN WALK IN COOLER AND FREEZER MUST CLEAN. COOKS LINE COOLER RUBBER GASKETS ON BOTH DOORS TORN, MUST REPLACE. MUST NOT USE TIN FOIL AS HOOD FILTER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR AND EXTERIOR OF ALL COOLERS, EQUIPMENT ON COOKS LINE MUST CLEAN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS THROUGHOUT ENTIRE ESTABLISHMENT MUST CLEAN, INCLUDING WALK IN COOLERS AND REMOVE RUST. MUST NOT USE DUCT TAPE AS FLOOR COVER FOR ELECTRICAL WIRES. BROKEN FLOOR TILES IN REAR DINING ROOM, MUST REPAIR/REPLACE. MISSING FLOOR DRAIN COVER ON COOKS LINE, MUST PROVIDE.
The walls and ceilings shall be in good repair and easily cleaned. ALL WALLS THROUGHOUT MUST CLEAN, WALL AT THREE COMPARTMENT SINK IN POOR REPAIR, CEILING IN WALK IN COOLER WITH PEELING PAINT, MUST REPAIR ALL. WATER DAMAGED CEILING TILES IN REAR MUST REPLACE.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REMOVE ALL DEAD INSECTS FROM LIGHT SHIELDS.
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. SPRAY NOZZLE AT THREE COMPARTMENT SINK WITH FOOD ACCUMULATION MUST CLEAN. UTILITY MOP SINK, MUST CLEAN. MUST PROVIDE STOPPERS FOR THREE COMPARTMENT SINK.
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 FOR ALL UNITS AND METAL STEM FOR FOOD TEMPERATURES.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN CLEAN CONTAINER WITH SANITIZING SOLUTION.