Steak Out Grill

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLER WASHING HANDS IN 3-COMP SINK WITH NO SOAP AND DRYING HANDS ON APRON. INSTRUCTED MANAGER TO PROPERLY WASH HANDS IN EXPOSED SINK WITH SOAP, WARM WATER AND DRY HANDS WITH PAPER TOWELS. OBSERVED NO PAPER TOWELS AT EXPOSED SINK AND W...

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

NO CHICAGO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED BEANS/BEEF (138F) AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, EXPOSED SINK, FRYERS, GRILL, VENTILATION HOOD.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

SEAL OPENINGS AROUND PIPE FITTINGS UNDER EXPOSED SINK. REMOVE PEELING PAINT ON WALLS IN ALL AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS IN ALL COOLERS.

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

REMOVE SOILED WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL PROPANE TANKS FROM PREMISES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.