The Moody Bible Institute of Chicago

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

OBSERVED THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK IN NEED OF DETAILED CLEANING OF DIRT AND DARK STAINS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED COOKING EQUIPMENT,FLAT TOP, DEEP FRYER AND SALAMANDER GRILL WITH A BUILD-UP OF GREASE, DUST AND FOOD DEBRIS UNDER AND ON SIDES OF EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FOLLOWING FLOOR AREAS IN NEED OF DETAILED CLEANING.....THE THREE -COMPARTMENT SINK DISHWASHING AREA FLOOR AND WALL...FOOD SERVICE AREA FLOORS UNDER EQUIPMENT ALONG WALLS AND THE COOFEE/STORAGE ROOM AREA FLOOR UNDER AND AROUND EQUIPMENT A...

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

OBSERVED THE BOTTOM OF THE SODA DISPENCER WITH A BUILD UP OF SPLATTER UNDER THE BASE AREA WHERE THE SODA COMES OUT OF. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED THE OUTSIDE LIP OF THE ICE MACHINE WITH A BUILD UP OF POSSIBLE RUST AND LIGHTLY GREY BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE SIDES OF THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL UNITS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOOR IN THE CATERING COFFEE AREA WITH A BUILD UP OF DIRT, SPILLAGE AND DEBRIS AT THE COFFEE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED A BUILD UP OF JUICE AND SODA SPLATTER UNDER THE DISPENSER IN THE CAFETERIA AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF GREASE AND SPLATTER ON THE WALL NEXT TO THE FLAT TOP. OBSERVED THE FLOOR IN THE SUPPORT KITCHEN BEHIND THE EQUIPMENT ALONG THE WALL A BUILD UP OF OF DEBRIS AND COFFEE BEANS AND THE FLOOR NEAR THE PIZZA PREP AREA. INSTRUCTED ...

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

OBSERVED CUTTING BOARDS IN SIGNATURE STATION COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSU...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT TIME.TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED CHICKEN, SLICED TOMATOES) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION....

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

Observed missing wall tile in dish washing area located in dining commons. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to repair and ensure surface is smooth and easily cleanable. maintain at all times...

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

Observed exposed hand sink in signature station with low water pressure at time of inspection. Instructed manager to repair/maintenance and maintain at all times.

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

FOUND FINGERNAIL BRUSHES AT ALL HAND SINKS. INSTRUCTED TO REMOVE ALL INDIVIDUAL FINGERNAIL BRUSHES FROM ALL HAND SINKS.

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

FOUND HAND SINK NEXT TO THE FREEZER AT THE GRILLING AREA NOT RUNNING LONG ENOUGH(8 SECONDS) WITH HOT WATER. MUST ADJUST SENSOR SO AS TO HAVE HOT WATER RUN FOR A MINIMUM OF 15 SECS AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

INSTRUCTED TO PROVIDE PROPER LABELS FOR PRE-PACKAGED FOODS OFFERED FOR SALE INCLUDE NAME OF PRODUCT,NAME,ADDRESS AND ZIP CODE OF THE MANUFACTURER,NET CONTENTS OF PACKAGE,A LIST OF INGREDIENTS.

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

OBSERVED CUTTING BOARDS AT PREP LINE COOLERS WITH DEEP CUTS,STAINS.INSTRUCTED TO REPLACE AND MAINTAIN.

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

REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS AND WALLS IN FOOD PREP AREAS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

NOTED FOOD STORED INSIDE A TIN CAN IN A SERVICE COOLER. INSTRUCTED TO REMOVE FOOD ITEMS FROM THE ORIGINAL CONTAINER AND STORE IN A CONTAINER WITH LID.

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE KITCHEN NOT PROPERLY STORED.INSTRUCTED INVERT ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS UNDERNEATH 3 COMPARTMENT SINK.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

IMPROPERLY DESIGNED EXPOSED HANDSINK INSTALLED AT JOE'S COFFEE CART ON THE 2ND FLOOR. THERE IS A RETENTION TANK USED TO COLLECT WASTE WATER FROM THE EXPOSED HANDSINK ATTACHED TO THE CART. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HANDSINK THAT IS...

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

COOLER CONDENSATION LINE DRAINING IN HAND SINK, INSTRUCTED TO RE-ROUT TO FLOOR DRAIN.

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

CLEANINIG CHEMICALS STORED CLOSE TO COFFEE BAGES, INSTRUCTED TO STORE AWAY FROM FOOD SHELVES.

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

GASKETS OF MOST COOLER DOORS MUST BE CLEANED, DUE TO FOOD DEBRIS OR MILDEW. CABINETS UNDER COFFEE STATION MUST BE KEPT CLEAN & FREE OF FOOD SPILLS/STAINS.

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

CONDENSATION LINE FROM A COOLER MUST BE RE-ROUTED TO A FLOOR DRAIN.

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

SEE REPORT FROM 5-21-2010 FOR DESCRIPTION OF VIOLATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found reach in condiment cooler and pizza preparation cooler at improper temperatures. (60.0F,47.2F) crit...

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 temperatures. (lunch meat 3 pounds at 55.0F, 2pounds cheese at 53.0F, 4pounds beef at 83.6F, and 6 pounds cooked chicken 85.0F.) monetary v...

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. Found floors not clean under heavy equipment.(refrigerators)