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 CHICKEN AT TEMP OF 51.9F;COOKED RICE AT TEMP OF 45.6F.BOTH PRODUCTS WERE STORED IN WALK-IN COOLER(AIR TEMP OF UNIT 40.2F)....
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. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS H...
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. FOOD THAT ARE NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED.ALSO LABEL AND DATE COOKED FOOD.DO NOT USE BROKEN PLASTIC CONTAINERS TO STORE FOOD,USE ONLY...
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. REMOVE ALL ALUMINUM FOIL FROM SHELF,INTERIOR OF DEEP FRYER,AND FROM BOTH GREASE CONTAINERS, UNDER 2 & 3 COMPARTMENT SIN...
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. DETAIL CLEAN AND MAINTAIN THE FOLLOWING:PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP, METAL SHELVES IN WALK-IN COOLER...
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. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER, BEHIND AND AROUND COOKING EQUIPMENT(GREASE BUILD-UP), ALSO ALONG BASEBOARD WALL...
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...