Tommy'S Restaurant

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

NO EMPLOYEE HEALTH PLOICY FOR EMPLOYEE HEALTH. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUVTED PIC TO PROVIDE WITH ALL NECESSAY ITEMS IN PROCEDURE INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR KILLING THE NOROVIRUS. PRIORITY FOUNDATTION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDWASHING SIGNS AT HAND SINK.MUST INSTALL

THERMOMETERS PROVIDED & ACCURATE

NO METAL STEM TEMPERATURE MEASURING DEVICE. MUST PROVIDE TO MONITORING FOOD TEMPERATURES.

ALLERGEN TRAINING AS REQUIRED

PIC HAS NO ALLERGEN TRAINING. INSTRUCTED ALL MANAGERS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN TRAINING.

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

FAUCET AT 2- COMP SINK LEAKY.MUST REPAIR.

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

PEELING PAINT ON STORAGE SHELVES IN PREP AREA. MUST REPAIR.

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

WASHBOWL NOT SECURE IN WASHROOM, INSTRUCTED MANAGER TO RECAULK WASBOWL IN WASHROOM AND MAINTAIN.

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

REPAIR AND REMOVE PEELING PAINT ON WALLS IN WASHROOM AND CEILING BEHIND FRONT COUNTER. CLEAN LOWER WALL NEAR 3-COMPARTMENT SINK UNDER FIRE EQUIPMENT(SPILLS).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASHCLOTHS IN SANITIZING SOLUTION AT THE REQURIED PPM WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE CHEMICAL TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030

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

WASHBOWL NOT SECURE IN WASHROOM, INSTRUCTED MANAGER TO RECAULK WASBOWL IN WASHROOM AND MAINTAIN.

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

CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOKING EQUIPMENT, SHELVING UNITS UNDER COOKING EQUIPMENT, HOT HOLDING UNITS AND PREP TABLE.

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

CLEAN FLOORS BEHIND COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPAIR AND REMOVE PEELING PAINT ON WALLS IN WASHROOM AND CEILING BEHIND FRONT COUNTER. CLEAN LOWER WALL NEAR 3-COMPARTMENT SINK UNDER FIRE EQUIPMENT(SPILLS).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASHCLOTHS IN SANITIZING SOLUTION AT THE REQURIED PPM WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

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

NOTED STORAGE SHELVING DIRTY UNDERNEATH PREP TABLE. MUST CLEAN TO REMOVE SPILLS.

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

FLOORS DIRTY BEHIND COOKING EQUIPMENT. MUST CLEAN TO REMOVE SPILLS,GREASE AND DEBRIS.

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

MUST LABEL BULK FOOD CONTAINERS IN THE STORAGE AREA ON SHELF

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

MUST REPLACE THE CUTTING BOARD IN THE PREP AREA,HAS OPEN SEAMS

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

CLEAN THE FILTERS ABOVE STOVE,HAS GREASE BUILD-UP AND DEFROST LARGE CHEST FREEZERS IN REAR STORAGE AREA,HAS HEAVY ICE BUILD-UP,INSTRUCTED TO CLEAN AND MANTAIN EQUIPMENT

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS INSIDE THE 2 DOOR AND 3 DOOR REACH-IN COOLERS IN PREP AREA

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

PROPERLY LABEL ALL BULK CONTAINERS, BOTTLES, ETC.

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

REPAIR CEILING LEAK IN REAR STORAGE AREA. REPLACE CEILING IN REAR STORAGE AREA (MOLD/MILDEW).

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

REPAIR CEILING BEHIND FRONT COUNTER AND IN PREP AREA. SEAL ALL CRACKS, CREVICES IN WALLS AND CEILINGS IN PREP AREA. SEAL OPENINGS AROUND PIPE FITTING IN UPPER WALL IN FRONT COUNTER AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

MUST PROPERLY LABEL AND STORE FOOD NOT IN IT'S ORIGINAL CONTAINER.

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

REPAIR PEELING PAINT ON CEILINGS IN REAR HALLWAY.

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. MUST SEAL/PAINT RAW WOOD SHELF AT COOLER IN PREP ARE

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/MAINTAIN CAN OPENER.

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

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL COOKED EGG ROLLS,FIFO IN COOLERS.