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APPROVED THAWING METHODS USED

OBSERVED IMPROPER THAWING PROCEDURE OF CHICKEN. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATE...

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, SUGAR ETC)

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE REACH-IN COOLER IN THE KITCHEN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO DETAIL CLEAN, REPAINT OR REPLACE RUSTY METAL STORAGE RACKS INSIDE THE WALK-IN COOLER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF (2) HANDSINKS, 3 COMPARTMENT SINK, MOPSINK AND INTERIOR AND EXTERIOR SIDES OF ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION. ---------MUST CLEAN AND MAI...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS AND REACH-IN COOLER IN THE KITCHEN. -------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS AND FOOD CARTS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR AND FLOOR DRAIN WITH EXCESSIVE GREASE AND FOOD DEBRIS THROUGHOUT KITCHEN ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT AND FLOORS THROUGHOUT WALK-IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND THE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION AND CEILING VENT COVER WITH EXCESSIVE ABOVE FRONT SERVICE/DINING AREA.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE KITCHEN FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED HAND WASH SINK AT THE KITCHEN FOOD PREP AREA BY THE COOKING STOVE INACCESSIBLE WITH FOOD CONTAINERS INSIDE THE SINK AND RICE COOKER INFRONT OF SINK. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE FOOD CONTAINERS AND RICE COOKER FROM THE HAND WASH SI...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

PREVIOUS CORE VIOLATION CORRECTED

NOTED THE FOLLOWING CORE VIOLATIONS 47, 53, 55,55,55 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2584319 DATED 10/30/23 NOT CORRECTED:- 47)....4-101.19:INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS AND ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, SUGAR ETC)

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS AND REACH-IN COOLER IN THE KITCHEN. MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF (2) HANDSINKS, 3 COMPARTMENT SINK, MOPSINK AND SIDES OF ALL COOKING EQUIPMENT.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT TOILET ROOM DOOR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION. MUST DETAIL CLEAN AND MAINTAIN LIGHTSHIELDS ABOVE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN THE KITCHEN ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT WITH EXCESSIVE DRIED FOOD DEBRIS AND GREASE ACCUMULATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH SPILLAGE THROUGHOUT KITCHEN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

FOUND RUSTY SHELVING IN WALK IN COOLER. MUST REPAIR OR REPLACE AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO PROVIDE MISSING FLOOR DRAIN COVER IN FRONT OF COOKING WOK STATION AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

FOUND NO SELF CLOSING DOOR OF RESTROOM OPENING INTO FOOD PREP AREA. INSTRUCTED TO PROVIDE SELF CLOSING DOOR AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENT COVERS THROUGHOUT THE KITCHEN PREP AREA AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.