PASS W/ CONDITIONS 11 violations 2 CRITICAL
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 68.9F CONTAINERS ON TOP OF PREP TABLE. MANAGER STATED, CHICKEN WAS COOKED YESTERDAY. NO TEMPERATURE LOG AVAILABLE AT TIME OF INSPECTION. INSTRUCTED MANAGER, COLD FOODS MUST BE AT 40F OR BELOW, HOT 140F OR HIGHER. FOOD DISCARDED. V=$100. INADEQUATE FOOD PROTECTION. CRITICAL CITATION ISSUED, 7-38-005(A).
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 HANDLING RAW CHICKEN, WENT FROM PREP TABLE TO COOKING AREA AND STARTED COOKING WITHOUT WASHING HIS HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
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.
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.
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.
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 PREP TABLES, STEAM TABLE, ALL STORAGE UNITS, MOP SINK, HAND BOWLS IN WASHROOMS, CARTS, STORAGE SHELVES UNDER FRONT COUNTER, ALL EQUIPMENT THRU-OUT PREMISES.
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, INCLUDING WASHROOMS, WALK IN COOLER AND WALK IN FREEZER.
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.
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 and Regulations of the Board of Health. MUST REPAIR BROKEN FAUCET FOR EXPOSED HAND SINK AT FRONT SERVING AREA. MUST CLEAN VENT COVERS IN WASHROOMS.
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.
ICE SCOOP AND CLEANING TOWELS MUST BE PROPERLY STORED.