critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, COOKED RICE AT TEMP OF 118,4F TO 119.8F, COOKED REFRIED BEANS STORED IN WALK-IN COOLER AT TEMP OF 54.6F TO 61.6F.(PRODUCTS WAS COO...
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...
serious Food Temperature
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 4-16-09, REPORT#156580.( #32) MUST RE CAULK ...
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.NEED TO PROPERLY STORE PLASTIC UTENSIL USED FOR CUST...
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.CUTTING BOARDS THAT ARE IN POOR REPAIR(DEEP CUTS)MUST BE REPLACED.
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.FOUND MEAT GRINDER RUSTY AND WITH ENCRUSTED FOOD BUILD UP. INSTUCTED MANAGER TO CLEAN AND SANITIZE UNIT EVERY EACH USE.A...
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.CLEAN FLOOR UNDER THREE COMPARTMENT SINK, AND BEHIND GREASE TRAP(FOOD DEBRI).
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...