The Exchange

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND FRONT PREP HANDWASHING SINK WATER TEMPERATURE AT 75F. ALSO NOTED 1 OUT OF 3 HAND WASHING SINKS WATER TEMPERATURE LOCATED IN REAR PREP AT 73F AND ANOTHER SINK WITHOUT RUNNING WATER AT ALL. INSTRUCTED TO PROVIDE HOT WATER TEMPERATURE OF 100F AT A...

PROPER HOT HOLDING TEMPERATURES

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, RICE, BEEF) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 98F - 110F STORED IN HOT HOLDING UNIT LOCATED IN PREP AREA. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPR...

21. PROPER HOT HOLDING TEMPERATURES

PROPER COLD HOLDING TEMPERATURES

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TUNA, CHICKEN, SALMON, TURKEY) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 55F - 59F LOCATED IN THE REACH IN COOLER (BELOW GRILL), AND SANDWICH STATION COLD HOLDING UNIT. MANAGER VOLUNTARILY...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED SANDWICH STATION COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT TIME OF INSPECTION. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT...

APPROVED THAWING METHODS USED

OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN CHICKEN IN A CONTAINER SITTING IN STAGNANT WATER. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST M...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR OF THE NOT IN USE ONE DOOR COOLER LOCATED IN THE REAR AREA NEAR THE WALK-INS TO HAVE FOOD DEBRIS AND SPLASH. INSTRUCTED TO DETAIL CLEAN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK AT THE FAUCET OF THE TWO COMPARTMENT SINK LOCATED IN THE REAR PANTRY AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER STORED THROUGHOUT UNUSED COOLERS ON SITE. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNT OUT LIGHT BULBS IN THE REAR DRY STORAGE AREA AND THE WALK-IN FREEZER. INSTRUCTED TO REPLACE AND MAINTAIN AT ALL TIMES.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID P...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS GRILLED CHICKEN BREAST 47 F, CRISPY CHICKEN SANDWICH 60 F,CHICKEN WRAPS 47 F STORED ON BUFFET TABLE COOLER AND FOOD PREP AREA.MUST HAVE COLD HOLDING FOODS AT 41.0 F OR BELOW.PRIORITY VIOLATION 7-38-...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SOUPS)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 H...

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED CARDBOARD BOXES USED TO LINE AND SEPARATE SHELVES IN DRY STORAGE. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED STEAM KETTLES USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK. MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO ...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE.PRIORITY F...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THAT NEW DISH MACHINE DRAIN IS OCCASIONALLY OVERFLOWING RECEPTIVE FLOOR DRAIN UNDER MACHINE AND CAUSING WATER TO SEATTLE UNDER MACHINE. MUST PROVIDE PROPER DRAIN AND PREVENT DRAIN OVERFLOWING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DAMAGED INSULATION COVERING IN WALK-IN COOLERS, INSTRUCTED TO REPAIR AND MAINTAIN.