critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES; OBSERVED ONE CONTAINER WITH ABOUT 6 LBS. OF FRIED CHICKEN AT 109.5F, ANOTHER CONTAINER WITH ABOUT 3 LBS OF COOKED CHICKEN AT 68.9...
critical Employee Hygiene
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
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 POOR HYGIENIC PRACTICES; FOOD HANDLER...
minor Food Storage & Handling
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. DRIED FOOD STORAGE CONTAINERS AND PREP FOODS INSIDE WALK IN COOLER NOT LABELED, MUST LABEL/MAINTAIN.
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.
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. MUST SEAL RUSTY BOTTOM PANELS OF PREP TABLES IN KITCHEN.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE/MAINTAIN; COOLERS, COOKING EQUIPMENT, DRIED FOOD STORAGE CONTAINERS, EXTERIOR OF ICE MACHINE, MICROWAVE OVENS, BOTTOM PANELS OF P...
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. EXCESSIVE DEBRIS AND GREASE BUILD-UP; MUST CLEAN FLOORS/MAINTAIN; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, I...
minor Sanitation
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. MUST REPAIR WALLS IN KITCHEN, CLEAN WALLS AND REPAINT WALLS WHERE NEEDED. CLEAN HOOD AND FILTERS, ABOVE COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS WHERE NEEDED.
minor Sanitation
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 Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
EXCESSIVE CLUTTER; MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN, REAR STORAGE AREA AND ONE WASHROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
minor Sanitation
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ICE SCOOP AND CLEANING TOWELS MUST BE PROPERLY STORED.