Xando Coffee & Bar / Cosi Sandwich Bar

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

PERSON IN CHARGE IS NOT IN POSSESSION OF CITY OF CHICAGO FOOD MANAGER CERTIFICATE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE C...

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

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATIO...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDSINK LOCATED IN THE DISH AREA NEAR THE 3-COMPARTMENT SINK NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). SEE BELOW FOR CITATIO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINK NEAREST THE REGISTERS. INSTRUCTED TO PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO PAPER TOWEL AT THE HANDSINK IN THE PREP AREA NEAR THE OVEN. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REACH IN PREP COOLER TO BE IMPROPER: HAM (49.8F), PREPPED CHICKEN (50F), DICED TOMATOES (48F), DELI MEAT (49F) AND TOMATO SALSA (48F). MANAGER IMME...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (DELI MEAT) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DA...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

NOTED TEMPERATURE OF REACH IN PREP COOLER (3-DOOR UNIT) TO BE IMPROPER AT 50.5F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. TAG WAS PLACED ON DISPLAY COOLER. PRIORITY VIOLATION #7-38-005. CITATION ISSUE...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED GRAB & GO FOOD ITEMS (CAKE SLICES, MUFFINS, AND OTHER PASTRIES) ON DISPLAY NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NA...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXPOSED WATER PIPES LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO MAKE CEILING SURFACE SMOOTH, EASILY CLEANABLE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED DUST DEBRIS ON THE WATER PIPES LOCATED ABOVE THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE FACILITY IN THE VESTIBULE AND PREP AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THREE MISSING LIGHT SHIELDS IN THE CEILING LIGHT UNITS IN THE REAR OF THE FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO PERSONS WITH COMPLETION IN ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGIN...

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

OBSERVED MINOR ACCUMULATED FOOD AND DIRT DEBRIS LOCATED ALONG THE WALLS AND IN ALL CORNERS OF THE DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED ACCUMULATED DUST DEBRIS ON THE WATER PIPES LOCATED ABOVE THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED EXPOSED WATER PIPES LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO MAKE CEILING SURFACE SMOOTH, EASILY CLEANABL...

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

OBSERVED A MINOR LEAK ON THE FAUCET OF THE EXPOSED HAND SINK LOCATED BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED PREP COOLER UNIT UNABLE TO MAINTAIN THE ADEQUATE COLD HOLDING TEMPERATURE OF 40F OR BELOW. AT THE TIME OF THE INSPECTION PREP COOLER WAS AT 50F AND ALL POTENTIALLY HAZARDOUS FOODS WERE IN CONTAINERS ON THE TOP PORTION OF THE PREP COOLER AND ...

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

OBSERVED FRONT ENTRANCE DOORS NOT RODENT PROOFED WITH A ONE INCH GAP AT THE BOTTOM AND IN BETWEEN DOORS. INSTRUCTED TO MAKE FRONT ENTRANCE DOORS RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGIN...

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

OBSERVED MINOR ACCUMULATED FOOD AND DIRT DEBRIS LOCATED ALONG THE WALLS AND IN ALL CORNERS OF THE DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED ACCUMULATED DUST DEBRIS ON THE WATER PIPES LOCATED ABOVE THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED EXPOSED WATER PIPES LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO MAKE CEILING SURFACE SMOOTH, EASILY CLEANABL...

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

OBSERVED A MINOR LEAK ON THE FAUCET OF THE EXPOSED HAND SINK LOCATED BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED THE GASKET OF THE FRONT SALAD PREP COOLER TORN AND HANGING ON THE FLOOR. INSTRUCTED TO REPLACE THE GASKET.

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

OBSERVED THE FLOORS THROUGHOUT THE FRONT PREP AREA WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

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

OBSERVED THE CEILING VENT IN THE MOP SINK ROOM WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS.

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

OBSERVED UNSHIELDED LIGHTS AND BROKEN LIGHT SHIELDS IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN SHIELDED LIGHTING.

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

OBSERVED THE REAR STORAGE ROOM WITH EXCESS UNUSED EQUIPMENT. INSTRUCTED TO REMOVE UNUSED EQUIPMENT AND/OR BETTER ORGANIZE THE ITEMS.

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

PREP COOLER DOOR AT FRONT SERVICE LINE NOT CLOSING PROPERLY, INSTRUCTED TO REPAIR.

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

Standing water at bottom of prep coolers, instructed to clean coolers and maintain.

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

floors not clean along wall base, food debris noted, instructed to clean and maintain.

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

light in pastry display case not shielded, instructed to shield.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

INADEQUATE UTENSILS SANITATION, FOUND HIGH TEMP DISH WASHING MACHINE FINAL RINSE TEMPERATURE AT 135F, MACHINE BEING USED DURING INSPECTION. NO CHEMICAL SANITIZER FOUND IN FACILITY. INSTRUCTED MGR TO PROVIDE 180F OR HIGHER FOR THE DISH MACHINE AND PRO...

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

WALK-IN COOLER CEILING NOT CLEAN, HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FLOORS NOT CLEAN UNDER PREP TABLE IN REAR KITCHEN ALONG THE WALL BASE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

A DRAIN LINE DRAINING ON KITCHEN FLOOR MISSING DRAIN OPENING, INSTRUCTED TO REMOVE AND PROPER CONNECT TO FLOOR DRAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDELERS WITH BEARD NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR.

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

OBSERVED BULK FOOD ITEMS IN THE BACK UNLABELED. INSTRUCTED TO LABEL ALL BULK ITEMS.

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

OBSERVED THE FLOOR WITH ACCUMULATED FOOD DEBRIS IN THE DISH ROOM UNDER EQUIPMENT AND STORAGE AND INSIDE OF THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

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

OBSERVED THE CEILING VENT WITH ACCUMULATED DUST ABOVE THE DISH MACHINE COUNTER AND CLEAN UTENSILS. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING VENTS.

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

OBSERVED MISSING AND BROKEN LIGHT SHIELDS ABOVE THE DRY GOODS AREA AND BAG IN BOX SODA AREA IN THE BACK. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHT SHIELDS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED A BOWL USED AS A SCOOP FOR FOOD ITEMS. INSTRUCTED TO USE A SCOOP WITH A HANDLE.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS INSIDE OF A 3 DOOR PREP COOLER IN THE FRONT PREP AREA AT IMPROPER TEMPERATURES: APPROXIMATELY 3 LBS OF HUMMUS AT 54.6F VALUED AT APPROXIMATELY $1; APPROXIMATELY 5 LBS OF CHICKEN AT 46.1F VALUED AT APPROXIMATELY $3...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED BAGELS, ROLL AND CREAM CHEESE WITHOUT A SNEEZE GUARD AT THE FRONT COUNTER OF THE FRONT PREP AREA WHERE CUSTOMERS PLACE AND PICK UP FOOD ORDERS. INSTRUCTED TO PROVIDE AN EFFECTIVE SNEEZE GUARD OR REMOVE THE FOOD ITEMS FROM THAT AREA. SERIOUS ...

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

OBSERVED CUTTING BOARDS IN THE FRONT PREP AREA WITH DEEP DARK GROOVES AND DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN THE CUTTING BOARDS.

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

OBSERVED NO VENTILATION IN THE EMPLOYEES RESTROOM ON THE 2ND FLOOR. INSTRUCTED TO PROVIDE AND MAINTAIN VENTILATION IN THE RESTROOMS.

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

NO CERTIFIED FOOD AND SANITATION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-12.

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

WALK-IN COOLER FAN COVER WITH HEAVY DUST BUILD UP, MINOR DRIPPING FROM ELECTRIC OUTLET. INSTRUCTED TO CLEAN AND MAINTAIN COOLER.

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

PEELING PAINT NOTED ON CEILING VENT IN REAR PREP AREA, INSTRUCTED TO REMOVE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS STORED ON ICE CUBES IN FRONT PREP AREA, ICE BINS STORED ON FLOOR, INSTRUCTED TO STORE SCOOPS OFF ICE IN A CLEAN CONTAINER AND BINS OFF FLOOR.

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

DETAIL CLEAN INTERIOR OF ICE MACHINE IN REAR FOOD STORAGE AREA. DETAIL CLEAN INTERIOR SURFACES OF FRONT COOLERS. REMOVE DIRT AND DEBRIS.

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

MUST REPAIR THRESHOLD AT FRONT ENTRANCE DOOR.

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

MUST REPAIR TORN DOOR GASKET AND INNER DOOR LINING AT THE 3DR REFRIGERATOR AT THE OVENLINE.

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

MUST DETAIL CLEAN AND SANITIZE ICE CHUTE AT THE SODA MACHINE.

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

MUST REGROUT FLOOR BY OVENLINE AND BY THE LARGE BREAD MIXER SO AS TO BE SMOOTH AND EASILY CLEANABLE AND TO PREVENT PEST BREEDING.

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

MUST REPAIR BURNT OUT LIGHT BULB AT REAAR STORAGE ROOM LIGHT FIXTURE.

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

MUST REPAIR THE EXHAUST VENTS IN BOTH LADIES AND MEN'S RESTROOMS.NOT IN WORKING ORDER AT TIME OF INSPECTION.

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

MUST REPLACE WARPED/DAMAGED SHELF UNDERNEATH 1-COMP/HAND SINK IN FRONT PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: SODA MACHINE NOZZLE ON BEVERAGE MACHINE IN THE DINING AREA, CABINETS THROUGH OUT, CAN OPENER AND UNUSED COOKING EQUIPMENT IN REAR PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. CLEAN FLOORS IN ALL STORAGE AREAS AND REMOVE PILE OF BROKEN GLASS FROM STORAGE FLOOR ON THE 2ND LEVEL.

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

MUST REPLACE MISSING/BROKEN FLOOR TILES BY MOP SINK, BY OFFICE AND WHERE NEEDED.

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

MUST DETAIL CLEAN WALLS/CEILING TILES AND PIPES ABOVE FRONT PREP AREA, IN REAR AND WHERE NEEDED-REMOVE EXCESS DIRT/DUST AND FOOD SPLATTERS.

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

MUST FIX AND MAINTAIN THE LEAKS AT THE BASE OF THE 2-COMP. SINK AND LEFT FAUCET ON 3-COMP. SINK IN REAR PREP AREA.

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

MUST REMOVE ALL UNUSED EQUIPMENT FROM REAR PREP AREA AND ORGANIZE ALL STORAGE AREAS-ELIMINATE CLUTTER. MUST REMOVE DEBRIS/LITTER FROM OUTSIDE DUMPSTER AREA AND MAINTAIN AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

MUST PROPERLY STORE ICE SCOOP IN A SANITIZED BIN OR IN THE SPACE PROVIDED INSIDE THE ICE MACHINE.

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. MUST REMOVE EXCESS INSULATION INSIDE WALK-IN COOLER WHERE DUST IS TRAPPED. CONDENSATION AT ELECTRIC CONDUIT FOR WALK-I...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR SURFACES OF FRONT PREP COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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

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...

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. PREP COOLERS AND WALK IN COOLER DOOR GASKETS RIPPED/IN POOR REPAIR. MUST REPAIR OR REPLACE ALL DAMAGED COOLERS GASKET...

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. OBSERVED FOOD BUILD UP INSIDE PREP COOLERS DOOR RUBBER GASKETS AND ON SHELVES THROUGHOUT FRONT PREP AREA AND SODA MA...

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. OBSERVED ACCUMILATED FOOD/DUST BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT THROUGHOUT FRONT PREP AREA. MUST DETAIL CLEAN FLOOR AND M...

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. OBSERVED BURNED OUT CEILING LIGHT BULBS(x2)ABOVE LOCKERS. MUST PROVIDE...

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

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...

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. MUST PROVIDE THERMOMETERS INSIDE PREP COOLERS.