Windy'S Deli

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

OBSERVED DELI MEAT STORED AT IMPROPER TEMPERATURE ON PREP TABLE CORNED BEEF 52.1F,TURKEY 49.8F, ROAST BEEF 48.9F INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION,DISPLAY AND SERVICE. CRITICAL VIOLATI...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED SINK IN FRONT PREP AREA IS BROKEN, NOT OPERABLE AND MAINTAINED. INSTRUCTED MANAGER TO REPAIR EXPOSED SINK, PROVIDE HOT AND COLD RUNNING WATER FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 50 MICE DROPPINGS ON FLOOR ALONG EAST WALL BETWEEN WOODEN LEDGES, 20 MICE DROPPINGS SCATTERED ON COUNTER BETWEEN FRONT WINDOW AND PREP COOLER IN PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS....

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

NO CHICAGO CERTIFIED FOOD MANAGER ON DUTY OR CERTIFICATE POSTED WHEN ITALIAN BEEF (138F) AND DELI SANDWICHES ARE PREPARED AND SERVED. A CHICAGO CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOU...

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

INVERT ALL SINGLE SERVICE UTENSILS TO PROTECT FROM DUST, DIRT CONTAMINATION.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, WINDOW LEDGES, AND COUNTER AREAS.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS.

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

REPLACE STAINED CEILING TILES IN ALL AREAS. SEAL ALL OPENINGS ALONG LOWER EAST WALL ON EXTERIOR OF BUILDING.

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

PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.

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

MUST DETAIL CLEAN THE INTEIOR OF THE REAR HAND SINK, STORAGE SHELVES,COUNTER TOPS, AND REFRIGERATION UNITS. ALSO CLEAN WINDOW SILLS IN THE FRONT PREP AREA.

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

SEAL THE SMALL OPENINGS ALONG THE FLOOR UNDER THE THREE COMPARTMENT SINK. MUST DETAIL CLEAN FLOORS AROUND RADIATORS, UNDER COUNTERS, UNDER SHELVING RACKS AND THROUGHOUT PREMISES.

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

MINIMIZE CLUTTER IN THE FRONT PREP AREA.

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

Inspector Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS.

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

Inspector Comments: MUST REPAIR OR REPLACE TORN SEATS AT COUNTER.MUST PROVIDE SPLASHGUARD BETWEEN HAND SINK & 3- COMP SINK,STAINED CHIP DISPLAY BOXES.

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

Inspector Comments: MUST CLEAN DUST & DEBRI FROM WINDOW SILLS,CHIP DISPLAY RACK.

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

Inspector Comments: MUST REPAIR OR REPLACE LOOSE & MISSING FLOOR TILES IN FRONT PREP AREA UNDER EQUIPMENT AND GROUT FLOOR IN SAME AREA,HOLE IN FLOOR AROUND PIPE AT RADIATOR.MUST CLEAN DEBRI FROM FLOOR IN FRONT PREP AREA.

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

Inspector Comments: MUST PROVIDE SHATTER PROOF BULBS IN DISH WASHING AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Inspector Comments: MUST PROVIDE A SELF CLOSING DEVICE ON TOILETROOM DOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Inspector Comments: MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS AND REAR REFRIGERATOR.

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

Inspector Comments: MUST REMOVE ARTICLES FROM IN BETWEEN WALLS AND EQUIPMENT IN REAR DISH WASHING AREA.

FOOD HANDLER REQUIREMENTS MET

Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL & MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED IMPROPER TEMPERATURE OF FRONT PREP COOLER AT 53.1F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR ...

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

OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS READY TO EAT FOODS STORED INSIDE ABOVE MENTIONED PREP COOLER SUCH AS 1LB.CORNED BEEF 46.0F,2LBS. ROAST BEEF 46.5F,5LBS. PASTRAMI 51.2F,1LB.SAUREKRAUT 44.6F,1LB. SLICED SALAMI 44.9F,2LBS.TZATZIKI...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED EVIDENCE OF APPX. 60 OR MORE RODENT DROPPINGS ON TOPSIDE OF UNUSED HOT HOLDING UNIT,ON FLOOR UNDER UNUSED HOT HOLDING UNIT,PREP COOLER AND COUNTER TOP.ALSO REAR SCREEN DOOR IS NOT TIGHT FITTING ALONG BOTTOM REAR DOOR IS WIDE OPENED.MUST REMO...

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

OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED & SERVED SUCH AS SLICED TURKEY,SLICED PASTRAMI,SLICED HAM,EGG SALAD,ETC.MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-020)

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

MUST LABEL BULK FOOD STORAGE CONTAINERS.

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

MUST REPAIR OR REPLACE TORN SEATS AT COUNTER.MUST PROVIDE SPLASHGUARD BETWEEN HAND SINK & 3- COMP SINK,STAINED CHIP DISPLAY BOXES.

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

MUST CLEAN DUST & DEBRI FROM WINDOW SILLS,CHIP DISPLAY RACK.

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

MUST REPAIR OR REPLACE LOOSE & MISSING FLOOR TILES IN FRONT PREP AREA UNDER EQUIPMENT AND GROUT FLOOR IN SAME AREA,HOLE IN FLOOR AROUND PIPE AT RADIATOR.MUST CLEAN DEBRI FROM FLOOR IN FRONT PREP AREA.

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

MUST PROVIDE SHATTER PROOF BULBS IN DISH WASHING AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SELF CLOSING DEVICE ON TOILETROOM DOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS AND REAR REFRIGERATOR.

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

MUST REMOVE ARTICLES FROM IN BETWEEN WALLS AND EQUIPMENT IN REAR DISH WASHING AREA.

FOOD HANDLER REQUIREMENTS MET

IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL & MAINTAIN.

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

CLEAN FLOORS UNDER AROUND AND BEHIND EQUIPMENT IN FRONT AND REAR.

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

FOUND WET MOP INSIDE OF MOP BUCKET; INSTRUCTED ON PROPER STORAGE OF WET MOP; STORE WITH MOP HEAD UPWARD TO DRY NOT INSIDE OF MOP BUCKET.

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

MUST DETAIL CLEAN ALL WINDOW SILLS AND FOOD CONTACT SURFACES THROUGHOUT. MUST DETAIL CLEAN THE INTERIOR OF UNUSED COOLER IN FRONT PREP AREA AND MAINTAIN OR REMOVE.

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

MUST DETAIL CLEAN FLOORS IN FRONT PREP AREA

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

PROVIDE LIGHT SHIELDS ON ALL LIGHTS IN REAR DISH WASHING AREA OR PROVIDE SCATTER PROOF BULBS.

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

FAUCET HANDLE AT 3 COMPARTMENT SINK IN POOR REPAIR. MUST REPAIR.

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

MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR IN FRONT PREP AREA AND IN REAR DISHWASHING AREA.

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

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. PROVIDE ADEQUATE LIGHTING AND LIGHT SHIELDS IN DISH WASHING AREA.

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

REPAIR LEAKING FAUCET ON 3-COMP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF DISPLAY COOLER 53.6F. INSTRUCTED MANAGER TO REPAIR COOLER AND MAINTAIN 40F OR BELOW....

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

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF CHEESECAKE 55.9F, POTATO SALAD 54.8F, COLESLAW 54.6F DISPLAYED FOR SALE IN DISPLAY COOLER. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

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. LABEL PACKAGED SALADS AND PASTRIES IN DISPLAY COOLER AND COUNTER AREAS.

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. CLEAN INTERIOR AND EXTERIOR OF ALL SLICERS, HOLDING UNITS, STEAM TABLES, COUNTERS, LEDGES, SHELVES.

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. REPLACE DAMAGED FLOOR TILES IN ALL AREAS. ELEVATE ALL STOCK OFF FLOOR. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN P...

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

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AROUND FIXTURES, ETC IN REAR STORAGE. REMOVE ALL PEELING PAINT OFF CEILING IN REAR STORAGE.

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

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. PROVIDE ADEQUATE LIGHTING AND LIGHT SHIELDS IN DISH WASHING AREA.

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

REPAIR LEAKING FAUCET ON 3-COMP SINK.

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

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLE...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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. RAW WOOD AND SOME CHIPPED PAINT BEHIND COUNTER. MUST PAINT/REPAINT WITH A NON-TOXIC PAINT.

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. DETAIL CLEAN FLOORS THROUGHOUT, UNDER/BEHIND ALL HEAVY EQUIPTMENT, IN CORNERS REMOVING ALL DEBRIS & HEAVY BUILD-UP IN CORNERS AND ALONG WAL...

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

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS THROUGH-OUT REMOVING ALL DUST AND SEAL ALL HOLES THROUGHOUT PREVENTING ANY INSECT HORBAGE/ENTRANCE.

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

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. ORGANIZE ALL CORNERS IN REAR REMOVING OR ELEVATING ...