The Dog Joint

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

PREMISES OPERATING WITHOUT HOT RUNNING WATER AS REQUIRED PER CITY CODE WATER TEMPERATURE 70.1F. INSTRUCTED TO REPAIR HOT WATER. CRITICAL VIOLATION 7-38-030. INSTRUCTED TO OPERATE WITH HOT RUNNING WATER AT ALL TIMES.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP OR PAPER TOWELS AT REAR HANDWASH SINK. EMPLOYEE PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST. INSTRUCTED THAT SOAP AND PAPER TOWELS MUST BE STOCKED AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS ITALIAN BEEF, CHILI, HOT DOGS ETC. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE P...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NO INSPECTION REPORT SUMMARY WAS POSTED IN VIEW OF ESTABLISHMJENT CUSTOMERS. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POSTED. SERIOUS VIOLATION 7-42-010(B)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHES IN ASANITIZING SOLUTION WHEN NOT IN USE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED HAMBURGERS AT 44.7F, ROAST BEEF AT 49.8F, CHICKEN AT 52.5F, ITALIAN SAUSAGE AT 53.9F, EGGS AT 44.7F, GROUND BEEF AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 35# OF FOOD WORTH $200...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST STORE ALL PLASTIC UTENSILS INVERTED SO THAT THEY ARE PROTECTED FROM CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED KNIVES STORED IN BETWEEN THE PREP COOLER AND STEAM TABLE. MUST STORE KNIVES PROPERLY IN A KNIFE RACK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELDS FOR THE LIGHT FIXTURES IN THE REAR PREP AREA ARE TOO SHORT AND ARE MISSING END CAPS. MUST INSTALL THE PROPER LENGTH LIGHT SHIELD AND END CAPS.