STEAK HOAGIE.

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.FOUND POTENTIALLY HAZARDOUS FOODS-16- COOKED CHICKEN WINGS AT IMPROPER TEMPEATURES OF 120F-124F NEXT TO GRILL.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER.NO TEMPERATURE LOGS AVAILABLE.CRITICAL CITATION ISSUED-

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES/FOOD HANDLERS USING POOR HYGIENIC PRACTICES DURING INSPECTION. ONE EMPLOYEE TOOK ORDERS FROM CUSTOMERS,ANSWER PHONE, IN BETWEEN PREPARING SANDWICHES, CONTINUED PREPARING SANDWICH /FOOD ORDERS,DIDN'T WASH HANDS,PROCEEDED TO PUT GLOVES ON,TOUCHING READY TO EAT FOODS BREAD,CHEESE, ETC.ANSWER PHONE AGAIN. 2ND EMPLOYEE NOT WASHING HANDS ONLY PUTTING ON GLOVES IN BETWEEN HANDING MONEY.INSTRUCTED BOTH EMPLOYEES TO WASH HANDS. CRITICAL CITATION ISSUED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. CITATION ISSUED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.INADEQUATE DISHWASHING FACILITIES-FAUCET AT 3- COMP SINK CAN ONLY REACH MIDDLE COMPARTMENT. MUST REPLACE FAUCET LONG ENOUGH TO REACH ALL COMPARTMENTS OF SINK TO PROPERLY WASH ,RINSE,SANITIZE UTENSILS ETC. CITATION ISSUED