University of Chicago Bookstore # 491

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS IN 4TH FLOOR STORAGE AREA MUST BE SMOOTH AND EASLIY CLEANABLE. CARPET WOULD NEED TO BE REMOVED TO ALLOW FOR CLEANING. CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS IN 4TH FLOOR STORAGE AREA MUST BE SMOOTH AND EASLIY CLEANABLE. CARPET WOULD NEED TO BE REMOVED TO ALLOW FOR CLEANING. CORRECT AND MAINTAIN.

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

OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO PROCEDURES IN PLACE FOR RESPONDING TO DIARRHEA AND VOMITING EVENTS. MUST PROVIDE 7-38-005.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN FLOOR OF FOURTH FLOOR DRY FOOD STORAGE AREA OF LITTER AND DEBRIS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE PROOF OF ALLERGEN TRAINING.

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

OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO PROCEDURES IN PLACE FOR RESPONDING TO DIARRHEA AND VOMITING EVENTS. MUST PROVIDE 7-38-005.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO CHEMICAL TEST STRIPS ON PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED OUTSIDE DUMPSTER WITH BROKEN/DAMAGED LIDS. MUST REPLACE/REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-020(b).

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN FLOOR OF FOURTH FLOOR DRY FOOD STORAGE AREA OF LITTER AND DEBRIS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE PROOF OF ALLERGEN TRAINING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED DISPLAY COOLER NOT MAINTAINING PROPER TEMPERATURE 47.7F INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. DISPLAY COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRI...

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

OBSERVED SALADS, SANDWICHES, CHICKEN/TOFU WRAPS, SUSHI, LASAGNA, ETC DISPLAYED FOR SALE IN COOLER AT IMPROPER TEMPERATURE 49.9F-55.6F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $987.35. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, DISPL...

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

REMOVE ALL MILK CRATES AND PROVIDE ADEQUATE SHELVING IN REAR STORAGE AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, BEVERAGE MACHINES, PREP TABLES, COUNTER AND CABINETS.

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

CLEAN FLOORS UNDER ALL SHELVING UNITS IN FOURTH FLOOR STORAGE AREA. CLEAN FLOORS ALONG WALLS AND CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS.

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

SEAL OPENINGS ALONG BASEBOARDS NEAR DISPLAY COOLER.

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

REPLACE DAMAGED LIGHT SHIELD AND INOPERABLE BULB IN DISH WASHING AREA.

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE ADEQUATE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

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

ELEVATE ALL STOCK OFF FLOOR AND ORGANIZE FOURTH FLOOR STORAGE AREA.

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

CLEAN FLOOR IN THE STORAGE ROOM ON THE FOURTH FLOOR OF BUILDING.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,ETC)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

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

MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE,COOLERS, COUNTER TOPS AND THE INTERIOR OF STORAGE CABINETS.

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

MUST DETAIL CLEAN FLOORS IN THE FRONT PREP AREA AND IN THE DISH WASHING AREA.

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

REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK.

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

MUST PROVIDE PROPER INFO ON PRECOOKED RECEIVED FOODS IN COLD HOLDING UNIT.

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

MUST REMOVE RUST FROM SHELVING UNITS IN DESSERT DISPLAY UNIT.

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

MUST CLEAN DEBRI FROM SOME REACH IN DRINK COOLERS AND CHIP DISPLAY SHELVES,CUP HOLDERS,COUNTER TOPS,MICROWAVES,CABINETS.

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

MUST CLEAN FLOOR ALONG WALL BASES IN BOTH PREP AREAS AND ON SALES FLOOR BEHIND REACH IN COOLERS.

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

MUST REPAIR OR REPLACE THRESHOLDS AT FRONT DOOR AND REVOLVING DOOR,MISSING WALL TILES IN MEN'S TOILETROOM.MUST SCRAPE AND PAINT PEELING PAINT ON PILLARS IN FRONT PREP AREA AND DINING AREA.

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

MUST REPLACE BURNT OUT LIGHT IN REAR PREP AREA.

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

MUST PROVIDE A BACKFLOW DEVICE ON ICE MACHINE.

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

OBSERVED SINGLE SERVICE UTENSILS TOSSED INTO A BASKET, INSTRUCTED TO STORE HANDLE UP SO THE CUSTOMERS ARE TAKING FORKS, SPOONS, AND KNIFES BY THE HANDLE NOT THE EATING END OF THE UTENSILS.

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

OBSERVED THE ARIZONA TEA COOLER FANGUARD COVERS NOT CLEAN, INSTRUCTED TO CLEAN.

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

OBSERVED PEELING PAINT BEHIND THE REAR 3 COMPARTMENT SINK, INSTRUCTED TO REMOVE AND RESEAL.

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

NOTED SMALL OPENINGS ALONG THE BOTTOMS OF THE FRONT REVOLVING DOORS. MUST REPAIR.

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

MUST REPAIR THE LEAKY FAUCET AT THE 3 COMPARTMENT SINK.

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

MUST BETTER ORGANIZE CLUTTER IN ALL STORAGE AREAS.

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

MUST REPAIR BROKEN FLOOR TILES AROUND FLOOR DRAIN IN REAR NEAR THREE COMPARTMENT SINK. MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS.

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

MUST REPAIR LEAKY FAUCET AT THE 3 COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE FIRST THREE SHELVES ON INTERIOR OF THE REACH IN DISPLAY COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 45-51 DEGREES F. MUST REPAIR AND MAINTAIN REFRIGERATED FOOD STORAGE FAC...

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 50LBS OF PREPARED MEALS,DELI SANDWICHES,CHEESE,SUSHI,SOUP AND PIZZA AT IMPROPER TEMPERATURES RANGING BETWEEN 46.7-54.0 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOO...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP AND SANITARY HAND DRYING DEVICE AVAILABLE AT HANDWASHING FACILITIES. NO SOAP NOTED AT REAR EXPOSED HAND SINK. ALSO, NO SANITARY HAND DRYING DEVICE LOCATED AT FRONT OR REAR EXPOSED HAND SINKS. MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVI...

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

MUST REPAIR BROKEN FLOOR TILES AROUND FLOOR DRAIN IN REAR NEAR THREE COMPARTMENT SINK. MUST DETAIL CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS.

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

MUST REPAIR LEAKY FAUCET AT THE 3 COMPARTMENT SINK.

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. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOLERS/FREEZERS AND INTERIOR OF ICE MACHINE.

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. MUST DETAIL CLEAN FLOORS IN CORNERS AND IN REAR AROUND ALL HEAVY EQUIPMENTS.

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

MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.