South Coast

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL ...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED A CONSUMER ADVISORY NOTICE ON PRINTED MENU BUT NO REMINDER OR DISCLOSURE STATEMENT. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A REMINDER OR DISCLOSURE STATEMENT ON THE PRINTED MENU HIGHLIGHTING THE SHELLFISH SERVED RAW OR UNDERCOOKED. PRI...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

NO LAB LETTER ON PREMISES VERIFYING THE PH AND WATER ACTIVITY LEVEL OF THE SUSHI RICE; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A LETTER MUST BE PROVIDED BY AN APPROVED LABORATORY VERIFYING THAT THEIR SUSHI RICE HAS BEEN TESTED AND THAT IT...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED RUST ON THE EXTERIOR SURFACE OF THE GREASE RECEPTOR AT THE THREE COMP SINK; INSTRUCTED TO REMOVE AND REPAINT GREASE RECEPTOR.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

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

ALL SINGLE SERVE ARTICLES MUST BE DISCARDED AFTER EACH USE. CORRECT AND MAINTAIN.

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

CLEAN FLOOR OF WALK-IN COOLER UNDER SHELVING OF FOOD SPILLS AND DEBRIS.

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

CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.

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

CLEAN CUTTING BOARDS STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR 6" OR HIGHER.

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

INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIRMENT NOT MET.

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

TWO STOPPERS AT THE THREE COMP SINK IN THE KITCHEN NOT WORKING PROPERLY; MUST REPAIR STOPPERS.

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

BAR GUN HOLDER IN POOR REPAIR. MUST REMOVE RAW WOOD FROM HOLDER. CORRECT AND MAINTAIN AT ALL TIMES.

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

FLOOR IN POOR REPAIR IN DISH AREA, MUST SEAL HOLE. CORRECT AND MAINTAIN AT ALL TIMES.

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

BAR GUN DRAIN LINE MUST DRAIN TO OPEN DRAIN SITE. CORRECT AND MAINTAIN AT ALL TIMES.

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

INVERT MULTI-USE UTENSILS IE SPOONS AND FORKS IN KITCHEN.

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

DEFROST ICE CREAM CHEST FREEZERS TO REMOVE ICE BUILDUP.

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

CLEAN FAN GUARDS INSIDE WALK-IN COOLER TO REMOVE DUST BUILDUP.

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. CLEAN LARGE OVERHEAD PIPING ABOVE DINING AREA TO REMOVE DUST BUILDUP AND CLEAN WALLS AROUND ICE BIN AND SODA GUN HOLDER AT BAR.

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

PROVIDE ADDITIONAL LIGHTING IN BASEMENT STORAGE AREA.

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

REROUTE SODA GUN DRAIN LINE INTO FLOOR DRAIN AT BAR.

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. LABEL BULK FOOD CONTAINERS IN DRY FOOD STORAGE ROOM.

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

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. INSTRUCTED TO NOT REUSE SINGLE SERVICE ICE CREAM CON...

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

REMOVE CARDBOARD LINING FROM PREP TABLE BOTTOMS SHELVES, UTENSIL STORAGE RACKS, AND RACKS INSIDE WALK-IN FREEZER. PAINT EXTERIOR OF GREASE TRAP TO REMOVE RUST BUILDUP. REMOVE RUST DEPOSITS FROM HAND WASH SINK AT BAR UNDER FAUCET AND EXTERIOR OF SAID ...

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

CLEAN STORAGE SHELVES/RACKS, EXTERIOR OF SUSHI COLD HOLDING UNITS, LIGHT SHIELDS AT VENTILATION HOOD, UNDER, AROUND GREASE TRAP, INTERIOR PANEL OF ICE MACHINE.

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. DETAIL CLEAN AND SANITIZE FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG WALL BASE AND CORNERS AT HARD TO REACH AREAS BEHIND EQUIPMENT, REFRIGE...

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. WIPE DOWN CEILING PANELS IN PREP AREA TO REMOVE SPILLS AND WIPE DOWN WALL SECTIONS BEHIND THREE COMPARTMENT SINKS AND PREP AREAS. REPAIR WORN WALL SECTION AT PREP AREA ENTRANCE. WIPE ...

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

REPLACE LIGHT BULBS IN PREP AREAS, DRY STORAGE ROOM, AND BASEMENT STORAGE AREAS.

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

PROVIDE DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS.

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. CLEAN SPILLS AROUND OUTSIDE WASTE GREASE RECEPTACLE,...