تقرير سلامة الغذاء: نادي كانيلا للإفطار، 1549 شارع نورث ويلز، شيكاغو، إلينوي، الولايات المتحدة الأمريكية.

Chicago, 60614 Illinois, United States

Report date: Oct 23, 2025
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: noted no person in charge present at the time of inspection. Priority foundation violation. No citation issued.

2. City of chicago food service sanitation certificate
- comments: noted no certified food manager on duty with the city of chicago food service certificate on site while tcs foods (beef, chicken, omelet etc. ) were being prepared and served. Instructed management that a certified food manager with the city of chicago original food service certificate must be present at all times tcs foods are prepared and served, and also the person in charge must have a city of chicago certificate by next inspection (upon being inspected) priority foundation violation 7-38-012. Citation issued.

8. Hands clean & properly washed
- comments: noted employee while wearing gloves, moved from one prep area to another, came back to the prep area, wiped the sauce pan with wash cloth and proceeded to scoop ready to eat food (ham) and put in the sauce pan, all without washing hands or changing gloves. Discussed with management the no bare hand contact policy with ready to eat foods and that gloves must be changed and hands washed when changing task or moveing from one prep area to another. Priority violation #7-38-010. Citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: noted no paper towels at hand wash sinks of the bar and basement food prep/dish washing area. Instructed management to have soap and paper towels at all hand washing sinks. Priority foundation violation#7-38-030(c) citation issued.

39. Contamination prevented during food preparation, storage & display
- comments: noted serving plate no handle used for scooping serving food at the service prep cooler. Instructed to provide tongs, serving spoons, or ladle for scooping food.

41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep tables at the basement food prep/dish washing area not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use.

43. In-use utensils: properly stored
- comments: noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter at the dry storage area by the office at the basement food prep/dry storage area. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to clean and maintain the vents at the exhaust hood of the kitchen food prep area.

58. Allergen training as required
- comments: noted certified food managers with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification.

Source: chicago.gov