YOOYEE.

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-010.CITATION ISSUED.

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

NOTED EMPLOYEE WHILE WEARING GLOVES TO CLEAN AND LOAD DIRTY DISHES INTO THE DISH WASHING MACHINE, DID NOT CHANGE GLOVES TO REMOVE THE CLEAN DISHES AND STORE THEM ON THE SHELVES THUS CONTAMINATING THE DISHES. INSTRUCTED TO CHANGE GLOVES BEFORE REMOVING CLEAN DISHED FROM THE DISH WASHING MACHINE. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

NOTED NO SOAP AT HAND WASH SINKS OF THE KITCHEN PREP AREA AND THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C)

NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE KITCHEN PREP AREA AND THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.

NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE. SUCH FOOD SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

NOTED BOXES OF SHRIMP INSIDE THE 2 COMPARTMENT SINK AT THE REAR PREP AREA FROM THE START OF INSPECTION UNTILL END OF INSPECTION. MANAGER STATED THAT THE SHRIMP WAS JUST DELIVERED. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.

NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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

NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 3 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.

NOTED NO HOT RUNNING WATER THROUGH OUT ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 91F/90F, 3 COMPARTMENT SINKS 90.2F/91.8F. BATHROOM HAND WASH SINKS 89.7F/89.9F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

NOTED SLOW DRAIN AT THE KITCHEN HAND WASH SINK AND LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).

INSTRUCTED TO DETAIL AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGHOUT THE KITCHEN PREP AREA.

NOTED MISSING LIGHTING AROUND THE 2 DOOR REFRIGERATION UNITS AT THE KITCHEN PREP AREA AND INSIDE THE REFRIGERATION UNITS.MUST PROVIDE LIGHTING, SHIELDED OR SHATTER RESISTANT BULBS.

NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

NO EMPLOYEE HEALTH POLICY/VERIFICATION AVAILABLE THAT EACH FOOD EMPLOYEE HAS BEEN INFORMED OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASE TRANSMISSIBLE THROUGH FOOD. MUST PROVIDE AND MAINTAIN VERIFICATION FOR EACH FOOD EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005

INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK IN FRONT PREP/SERVICE AREA.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

INSTRUCTED TO CLEAN, REPAINT OR REPLACE RUSTY METAL PREP SHELVES AND METAL STORAGE RACKS IN THE KITCHEN.

INSTRUCTED TO REMOVE CARDBOARD LINER ON STORAGE RACKS IN THE KITCHEN

INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS THE (2) 3 COMPARTMENT SINK (INFRONT AND IN REAR DISHWASHING AREA)

ADDITIONAL CLEANING OF INTERIOR SURFACES OF PREP COOLER AND REACH IN COOLER IN THE KITCHEN.

INSTRUCTED TO INSTALL A MOP SINK WITH HOT AND COLD RUNNING WATER.

TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE LID/COVER IN (2) WASHROOM.

INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS AROUND KITCHEN ESPECIALLY UNDER AND BEHIND COOLERS AND COOKING EQUIPMENT.

INSTRUCTED TO SEAL HOLES ON WALL AND BASEBOARD AROUND KITCHEN AREA.

INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ITEMS AND UNUSED EQUIPMENT STORED INNSIE (2) BOILER ROOM AND IN THE KITCHEN AREA.

CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.