The Hearty Boys Caterers, Inc.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO BACKFLOW PREVENTION DEVICE ON ICE MACHINE WATER LINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACK FLOW PREVENTION DEVICE FOR ICE MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

BASEMENT FLOOR CLUTTERED IN BASEMENT AROUND HOT WATER TANKS AND AT RESTAURANT LIQUOR STORAGE ROOM. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED ACCUMULATED PINK SLIME BUILD UP INSIDE ICE MACHINE UPPER PORTION DRIPPING INTO ICE (READY TO EAT FOOD). INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE ALSO MUST REMOVE/MELT ALL ICE INSIDE ICE MACHINE. SERIOUS VIOLATION 7-38...

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

OBSERVED FOOD DEBRIS/FOOD BUILD UP ON PREP AREA SHELVES. INSTRUCTED MANAGER TO CLEAN ALL SHELVES AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO BACKFLOW PREVENTION DEVICE ON ICE MACHINE WATER LINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACK FLOW PREVENTION DEVICE FOR ICE MACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS INSIDE BAR REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

BASEMENT FLOOR CLUTTERED IN BASEMENT AROUND HOT WATER TANKS AND AT RESTAURANT LIQUOR STORAGE ROOM. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. IN THE UPPER COMPARTMENT OF THE ICE MACHINE THE DRIP PAN WAS FILLED WITH A BROWNISH LIQUID FROM THE WATER NOT DRAINING ADEQUATELY. MANAGEMENT VOLUNTARILY DISCARDED ALL IC...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE TWO DOOR REACH-IN FREEZER FLOOR AND STORAGE RACKS TO REMOVE DIRT AND FOOD DEBRIS BUILDUP.

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

OBSERVED MISSING LIGHT SHIELDS ABOVE THE HOT HOLDING UNIT IN THE PREP AREA AND TWO LIGHT FIXURES IN THE DRY FOOD STORAGE ROOM. INSTRUCTED TO PROVIDE LIGHT SHIELDS FOR ALL LIGHT FIXTURES STORED ABOVE FOOD PREP, FOOD, OR FOOD SERVICE UTENSILS AT ALL TI...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOUND CUPS STORED IN DRY BULK FOODS USED TO DISPENSE FOOD. INSTRUCTED TO USE HANDLED SCOOPS AND TO PROPERLY STORE IN A SEPERATE CONTAINER OR IN THE FOOD WITH THE HANDLE UP, IN BETWEEN USE.

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

RUSTY SHELVING INSIDE WALK-IN MEAT COOLER. MUST REPAINT OR REPLACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOOR BEHIND COOKING EQUIPMENT IN LITCHEN AREA AND INSIDE WALK-IN PRODUCE COOLER.REMOVE DIRT BUILD-UP AND GREASE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CELLING TILES IN POOR REPAIR IN DISHWASH ROOM AND REAR OF KITCHEN. MUST REPAIR/REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS STORED ON TOP OF ICE MACINE. MUST PROPERLY STORE IN A CLEAN CONTAINER.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

NO SHELLFISH TAGS WERE STORED WITH A CONTAINER OF MUSSELS IN THE CATERING WALK-IN COOLER AND THE REACH-IN COOLER ACROSS FROM THE COOKING EQUIPMENT. MANAGEMENT WAS INSTRUCTED TO KEEP ALL SHELLFISH TAGS WITH THE PRODUCT UNTIL THE PRODUCT IS GONE, AND ...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE: BECHAMEL SAUCE AT 44.6F, COOKED PASTA AT 45.3F, CARROT BISQUE SOUP AT 45.3F, TOFU AT 44.7F, LIME AND LE...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR THE OPENING IN THE WALL BETWEEN THE ELECTRICAL PANEL AND THE PRODUCE WALK-IN COOLER.

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

MUST INSTALL A LIGHT SHIELD ABOVE THE OVEN AND IN THE DRY STORAGE AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.

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

PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER,OR REPLACE THEM

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

PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER,OR REPLACE THEM.

38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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. POUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE SMALL COOLER(AIR TEMP OF 41.6F):COOKED PORK AT TEMP OF 47.6F; LOBSTER SALADS AT TEMP OF 46.9F; ALSO FOUND 14 EA...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BU...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTE...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED.OBSERVED WASTE WATER FLOW...

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. PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER,OR REPLACE THEM.

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...

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.CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENTS.

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. SWEEP FLOOR THROUGHOUT THE STORAGE AREA, SECOND FLOOR.