PASS W/ CONDITIONS 10 violations 2 CRITICAL
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. found facilities not maintaining proper temperature of 40f or less walk in cooler was at 63.5f at time of inspection on 8/31/2010.citation issued#H000062814 with a court date of 9/30/2010 at 400 w superior in room #112 at 9:00am. walk in cooler has been tagged at this time of inspection.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. found potentially hazardous foods not meeting temperature requirements of 40f or less at time of inspection on 8/31/2010. list of potentially hazardous foods are as follows:polish sausage at 62.3f, cheese at 62.4f, cut onions at 64.4f. citation issued H000062814 with a court date of 9/30/2010, at 400 w superior in room #112 at 9:00am mgmt discarded products at once.
All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly labeled/dated in coolers, must date and label all foo items in coolers.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. single service items must not be stored in bathroom.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, prep tables, and storage shelving need cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floor under heavy equipment, cooking equipment, and storage rooms need detailed cleaning(corners).
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in rear kitchen areas need cleaning. walls ceilings that had gaps shall be repair.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep areas, storage areas need cleaning.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 and Regulations of the Board of Health. exhaust vents (ventilation)in prep area, kitchen areas need cleaning.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. excess clutter shall be removed from bathroom.