serious Food Temperature
PROPER COLD HOLDING TEMPERATURES
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.0-53.2F, BBQ SAUCE CONTAINING TOMATO SAUCE(48.0F), TWO HAMS(52.7F AND 53.2F), AND CARAMEL CAKE(52.5F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SI...
minor Food Temperature
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
OBSERVED REFRIGERATOR IN KITCHEN USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 56F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SAID COLD HOLDING UNIT. ...
minor Sanitation
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
OBSERVED UTENSILS STORED LAYING DOWN UNCOVERED IN A CHAFER. INSTRUCTED TO STORE UTENSILS WITH HANDLES UP TO PREVENT CONTAMINATION.
minor Sanitation
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED WHITE PLASTIC ON THREE TIER SHELVING UNIT AND LARGE PREP TABLE IN KITCHEN. INSTRUCTED TO REMOVE WHITE PLASTIC FROM PREP TABLE AND SHELVING UNIT, NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED BBQ SAUCE STORED IN...
minor Plumbing & Waste
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED LEAKING DRAIN PIPE OF TWO COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKING DRAIN PIPE OF TWO COMPARTMENT SINK AND MAINTAIN.
minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED RED-BROWNISH BUILDUP ON INTERIOR OF FLOOR DRAIN OF TWO COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN FLOOR DRAIN AND MAINTAIN.
minor Facility Condition
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
OBSERVED NO MECHANICAL VENTILATION INSTALLED IN WASHROOM. INSTRUCTED TO INSTALL MECHANICAL VENTILATION OF SUFFICIENT CAPACITY IN WASHROOM.
minor Other
ALLERGEN TRAINING AS REQUIRED
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.