critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSE HAND WASH SINK AT PREP AREA NOT ACCESSIBLE,NO SOAP OR PAPER TOWEL AT THE TIME OF INSPECTION . ABOVE HAND WASH SINK WAS FOUND BEING USED AS STORAGE...
serious Other
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER PRESENT ON PREMISES AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH A...
minor Chemical Safety
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. INSTRUCTED TO PROVIDE FACILITY NAME ON DUMPSTER CONTAINER.
minor Sanitation
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. FOUND CLEAN MULTI-USE UTENSILS ON COUNTERS NOT P...
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REFINISH WORN OUT TABLE IN THE DINING BY DOOR ENTRANCE, AND DISCONTINUE USE OF CHIPPED AND CRACKED CUPS...
minor Sanitation
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 DEGRIS AND STAINS ON THE FOLLOWINGS:COFFEE COUNTERS,MOP SINK,TOP OF ICE MACHINE,CABINETS IN PREP AREA UND...
minor Sanitation
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. MUST CLEAN FLOORS IN MOP SINK ROOM ,FLOORS UNDER STORAGE SHELVES THROUGHOUT,FLOORS IN DINING ALONG WALLS,AND FLOORS IN PREP AREAS WITH CO...
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
minor Sanitation
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored. FOUND SOILED WIPE CLOTHS HANGING ALL OVER IN THE BACK STORAGE AND FRONT AREAS,INSTRUCTED TO PROVIDE HAMPER FOR SOILED AND CLEAN WIPE CLOTHS.
minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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. INSTRUCTED TO PROVIDE THERMOMETER INSIDE COOLERS.
minor Sanitation
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. MUST REMOVE OR ORGANIZE EXCESS CLUTTER UNDER PANI...
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. FOUND FOOD SERVICE EMPLOYEE HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCT TO HAVE HAIR RESTAINT ON WHILE HANDLING FOODS AT ALL TIMES.
minor Sanitation
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE A CONTAINER FOR HOLDING ICE SCOOPS.