WAFFLES CAFE/ON THE BUN.

OBSERVED 3 EMPLOYEES PREPARING FOOD WITHOUT A HAIR NET. ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR.

FOUND COLD HOLDING REFRIGERATION UNIT ON THE FOOD LINE UNABLE TO MAINTAIN TEMPERATURE. AMBIENT TEMPERATURE OF THE REFRIGERATION UNIT WAS 57.8F BY MY THERMOMETER AND 58F BY THEIR INTERNAL TEMPERATURE. ALL POTENTIALLY HAZARDOUS FOOD ITEMS WERE DISCARDED FROM REFRIGERATION UNIT (SEE VIOLATION #3 FOR FOOD ITEM DETAILS). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005A.

OBSERVED POTENTIALLY HAZARDOUS FOOD INSIDE OF THE COLD-HOLDING REFRIGERATION UNIT ON THE FOOD LINE AND THE 2-DOOR REFRIGERATION: IN THE COLD-HOLDING UNIT FOUND A CONTAINER OF EGGS AT 57.0F, 3 CONTAINERS OF SAUSAGE LINKS AT 54.8F, SLICED TOMATOES AT 54.8F, SLICED ONIONS AT 58.9F, SLICED PEPPERS AT 55.7F, CHORIZO AT 60F. IN THE 2-DOOR REFRIGERATOR FOUND 6 CONATINERS OF SOUR CREAM AT 65.0F, 4 GALLONS OF CURDLED MILK AT 67F, CONTAINER OF NACHO CHEESE AT 59.6F, COOKED VEGETABLE MIX AT 68F, CONATINER OF HASHBROWNS AT 65F. THE 2-DOOR REFIRGERATOR WAS UNPLUGGED AT TIME OF INPSECTION; AFTER UNIT WAS PLUGGED IN, VERIFIED TEMPERATURE UNDER 40F. COLD-HOLDING UNIT WAS TAGGED (SEE VIOLATION #2 FOR TAG REMOVAL INSTRUCTIONS). MANAGER VOLUNTARILY DISCARDED 100# OF FOOD WORTH $350. CRITICAL VIOLATION 7-38-005A

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JANUARY 14, 2016 ON REPORT #1609725: (32) INSTRUCTED TO HAVE HOODVENTS SERVICED TO REMOVE BUILDUP ALONG VENTS AND HOOD COMPENENTS--MAINTAIN. (33) MUST DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT, LOWER COMPARTMENT OF THE DEEP FRYERS, EXTERIOR SURFACES OF THE 2-DOOR REFRIGERATORS AND FREEZERS, AND WAFFLE IRONS TO REMOVE FOOD AND GREASE DEBRIS BUILDUP. MUST CORRECT VIOLATIONS IN 7 DAYS. SERIOUS VIOLATION 7-42-090

OBSERVED A CUP USED TO DISPENSE GRANOLA INSIDE OF THE CONTAINER. INSTRUCTED TO USE A HANDLED SCOOP TO DIPSENSE GRANOLA AND STORE THE HANDLE SCOOP IN THE FOOD WITH THE HANDLE UP OR IN A SEPERATE CONTAINER IN BETWEEN USE.

INSTRUCTED TO HAVE HOODVENTS SERVICED TO REMOVE BUILDUP ALONG VENTS AND HOOD COMPENENTS--MAINTAIN.

MUST DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT, LOWER COMPARTMENT OF THE DEEP FRYERS, EXTERIOR SURFACES OF THE 2-DOOR REFRIGERATORS AND FREEZERS, AND WAFFLE IRONS TO REMOVE FOOD AND GREASE DEBRIS BUILDUP.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS THROUGHT FACILITY TO REMOVE DUST DEBRIS AND FOOD DEBRIS I.E. EGG SHELLS, CRUMBS, ETC.

REMOVE CLUTTER AT EXTERIOR REAR OF EXIT DOOR ORGANIZE AND MAINTAIN AT ALL TIMES.

MUST PRROVIDE FOOD HANDLER REQUIREMENTS.

OBSERVED 13 RAW EGGS IN CONTAINER ON CUTTING BOARD IN PREP AREA AT INTERNAL TEMPERATURE RANGING FROM 64.2-69.5 F. DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED EGGS. APPROX. WT. 24OZ, AND COST $2.50. INSTRUCTED COLD FOODS AT 40F DEGREES AND LOWER. CRITICAL VIOLATION 7-38-005(A).

OBSERVED SEVERAL POOR HYGIENIC PRACTICES WITH FOOD HANDLERS(RINSING WASH CLOTH IN EXPOSED HAND SINK IN PREP AREA WITH GLOVES ON, NOT CHANGING GLOVES. PUSHING DOWN GARBAGE IN CAN, NOT CHANGING GLOVES) HANDLINNG FOOD AFTER CONTAMINATING THEIR GLOVES WHILE DOING OTHER ACTIVITIES NOT CHANGING GLOVES OR WASHING HANDS. ALSO OBSERVED FOOD HANDLER DRINKING WATER FROM BOTTLE IN PREP AREA. INSTRUCTED ON PROPER HAND WASHING. CRITICAL CITATION 7-38-010(A).

OUTSIDE GREASE CONTAINER WITH HARDENED AND EXCESSIVE GREASE ON CONTAINER AND SPILLED ON GROUND AROUND AND UNDER CONTAINER. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(EGGS, SAUSAGES, WAFFLES ETC.)ARE BEING PREPARED AND SERVED. MUST PROVIDE CERTIFIED FOOD MANAGER. SERIOUS VIOLATION 7-38-012.

INVERT DISHES STORED ON RACK IN PREP AREA TO PROTECT FROM THE ELEMENTS(DUST, DIRT ETC.)

CLEAN INTERIOR OF ALL 2-DR COOLERS AND PREP COOLERS.

DETAIL CLEAN FLOORS THROUGHOUT.

REMOVE CLUTTER AT EXTERIOR REAR OF EXIT DOOR ORGANIZE AND MAINTAIN AT ALL TIMES.

MUST PRROVIDE FOOD HANDLER REQUIREMENTS.