WHISPER'S COFFEE.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE SERVICE 3 CUSTOMERS WITHOUT WASHING HANDS. EMPLOYEE FILLED ORDERS AND HANDLED MONEY. INSTRUCTED EMPLOYYE TO WASH HANDS IN BETWEEN EACH CUSTOMER. CRITICAL VIOLATION, CITATION ISSUED.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. DISH MACHINE SANITIZING RINSE WAS AT 170 DEGREES. MUST BE AT 180 DEGREES. MACHINE IN BEING TAGED HELD FOR INSPECTION AT THIS TIME. MUST USE 3 COMPARTMENT SINK TO WAS RINSE AND SANITIZE MULTI-USE UTENSILS. MUST FOLLOW ALL MANUFACTURE INSTRUCTION FOR WASH, RINSE AND SANITIZE. HOME (CASCADE SOAP) NOT RECOMMENDED FOR SHORT WASH AND RINSE CYCLE. CRITICAL VIOLATION CITATION ISSUED.

Adequate and convenient hand washing facilities shall be provided for all employees. 2 HANDSINKS ON SITE. REAR PREP, AND FRONT PREP. BOTH WOITHOUT PAPER TOWELS, AND FRONT SOAP. INSTRUCTED EMPLOYEE TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION, CITATION ISSUED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATED ON SITE OR POSTED AT THIS TIME OF INSPECTION. MUST HAVE PROOF OF ENROLLMENT OR CERTIFICATE ON SITE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS PRODUCTS. (MILK, SALADS, CUT FRUIT ETC...) SERIOUS VIOLATION, CITATION ISSUED

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. MUST PROPERLY LABEL ALL PREPACKAGED ITEMS FOR SALE WITH PROPER INFORMATION. NAME, ADDRESS, TELEPHONE NUMBER ETC..

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. MUST WASH ALL UTENSILS IN 3 COMPARTMENT SINK TO PROPERLY WASH RINSE AND SANITZE.

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. ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. CLEAN FLOOR DRAINS. MUST CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. LIGHTS ABOVE FRONT COUNTER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP.

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. FRONT HANDSINK IN NEED OF SPLASH GUARD. MUST INSTALL TO PROTECT ALL DRINK CUPS AND LIDS FROM SPLATTER. OASIS MACHINE MUST DRAIN LINES MUST DRAIN OPEN DRAIN SITE, NOT IN SINK. MUST CORRECT.

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. REAR PREP AREA IN NEED OF CLEANING AND ORGANIZING.