Sodexo America

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD SERVICE MANAGER ON SITE NO CERTIFICATE POSTED WHILE SERVING POTENTIALLY HAZARDOUS FOODS ( SOUP, COOKED RICE ) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.

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

SMALL HOSES RUNNING OVER HAND SINK, EMPLOYEES PERSONAL ITEMS STORED ON FOOD SHELVES, INSTRUCTED TO ELIMINATE.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION SUMMARY REPORT POSTED AT TIME OF INSPECTION. A COPY OF THE INSPECTION REPORT FROM THE PREVIOUS INSPECTION MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES. SERIOUS VIOLATION 7-42-010

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

INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE ICE MACHINE TO REMOVE BUILDUP AND MAINTAIN.

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

OBSERVED A MISSING CEILING TILE IN THE REAR. INSTRUCTED TO REPLACE MISSING CEILING TILE TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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

OBSERVED CLUTTER I.E. SINGLE SERVICE UTENSIL BOXES, CRATES OF SODA AND OTHER STOCK ITEMS PILED UP IN THE REAR. INSTRUCTED TO RE-ORGANIZE OVERSTOCK AND DISCARD UNECCESSARY ITEMS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE POSTED. ALSO NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,MILK) SERIOUS CITATION ISSUED 7-38-012

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

MUST DETAIL CLEAN THE COUNTER TOPS AND SINKS IN THE REAR DISHWASHING AND STORAGE AREA.

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

MUST DETAIL CLEAN FLOORS UNDER THE THREE COMPARTMENT SINK AND UNDER THE STORAGE RACKS IN THE REAR.

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

NOTED WALLS IN POOR REPAIR. WALLS IN THE REAR NEXT TO THE HOT HOLDING UNIT WITH HOLES AND PEELING PAINT. MUST REPAIR AND MAKE WALLS SMOOTH AND EASILY CLEANABLE. MUST MAKE WALLS IN FRONT PREP AREA SMOOTH AND EASILY CLEANABLE AND REMOVE FOOD DEBRIS.

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

MUST INSTALL A HAND SINK THAT IS READILY ACCESSIBLE TO THE FRONT PREP AREA.

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

MINIMIZE CLUTTER IN REAR STORAGE AREAS, STORE ALL ITEMS OFF THE FLOOR AND PROVIDE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (MILK, SOUPS) ARE BEING SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD...

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

DETAIL CLEAN THE CABINETS BELOW THE COFFEE POTS.

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

REPAIR THE RIGHT COMPARTMENT SINK STOPPER SO THAT IT HOLDS WATER IN THE BASIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REPLACE THE MISSING THERMOMETER FROM THE MILK 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. MUST CLEAN 3-COMP SINK AREA AND MAINTAIN.

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. CLUTTER NOTED IN REAR DRY STORAGE ROOM. INSTRUCTED ...