S2 Express Grill, 5058 S Halsted St, Chicago, IL, USA
Latest report:
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Report date: Jan 4, 2024
16. Food-contact surfaces: cleaned & sanitized
- comments: observed a white panel inside the ice machine that touched ice filled with a black mold-like substance. Instructed manager to wash, clean, sanitize and maintain. Ice is used for human consumption. Priority foundation violation.
16. Food-contact surfaces: cleaned & sanitized
- comments: observed a white panel inside the ice machine that touched ice filled with a black mold-like substance. Instructed manager to wash, clean, sanitize and maintain. Ice is used for human consumption. Priority foundation violation.
7-38-005. Citation issued.
41. Wiping cloths: properly used & stored
- comments: observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain.
60. Previous core violation corrected
- comments: observed continued non-compliance from report #2252726 conducted on 01/09/23. Previous core violations not corrected: (#58) 2-102. 13: observed no certified food manager with allergen training. Instructed any persons with the city of chicago food sanitation certificate to comply with the completion of training. Must provides documentation. Priority foundation violation #7-42-090. Citation issued.
Source: chicago.gov
41. Wiping cloths: properly used & stored
- comments: observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain.
60. Previous core violation corrected
- comments: observed continued non-compliance from report #2252726 conducted on 01/09/23. Previous core violations not corrected: (#58) 2-102. 13: observed no certified food manager with allergen training. Instructed any persons with the city of chicago food sanitation certificate to comply with the completion of training. Must provides documentation. Priority foundation violation #7-42-090. Citation issued.
Source: chicago.gov
368
Report date: Jun 28, 2021
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: pic doesn't have a food managers certificate. Must provide and maintain. (priority foundation 7-38-012)
2. City of chicago food service sanitation certificate
- comments: observed no certifide food managers certificate
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: pic doesn't have a food managers certificate. Must provide and maintain. (priority foundation 7-38-012)
2. City of chicago food service sanitation certificate
- comments: observed no certifide food managers certificate
posted to view nor manager on duty while tcs foods are being prepared,handled and served such as (lobster,steak,mashed potato). Must provide ,maintain and on site at all times. (priority foundation 7-38-012)(citation issued)
21. Proper hot holding temperatures
- comments: observed improper temperatures of tcs foods such as 18lbs. Cooked mashed potato 113. 0f-121. 6f. 15lbs. Cooked chicken breast 94. 3f-103. 3f. 3lbs. Cooked asparugus 77. 2f. 5lbs. Cooked philly steak 120. 2f. Product was discarded by manager. Must have hot holding foods at 135. 0f or above. Appx. 41lbs. $62. (priority 7-38-005)(cos)(citation issued)
22. Proper cold holding temperatures
- comments: observed improper temperature of cold holding foods such as 5. 5lbs. Raw lobster tails 57. 7f-58. 3f in a bucket of water on shelving unit. Product was discarded by manager. Must have cold holding foods at 41. 0f or below. Appx. 5. 5lbs. $160. (priroity 7-38-005)(cos)(consolidated violation)
36. Thermometers provided & accurate
- comments: observed no probe thermometer for taking food temperatures. Must provide a probe thermometer and maintain. (priority foundation 7-38-005)(citation issued)
37. Food properly labeled; original container
- comments: observed repackaged desserts on display for sale without proper info. Must label and maintain. Must label food storage containers when food is not in original package.
39. Contamination prevented during food preparation, storage & display
- comments: must provide a splash guard at hand sink next to 3- compartment sink.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must invert multi-use utensils on dish storage shelves.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed dark and black discolored surface on cutting boards. Must repair or replace.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair or replace worn door gasket on 2- door prep cooler. Must apply a sealant or paint raw wood food storage shelves in pantry.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed no chemical test kit to check sanitizing solution ppm's at 3- compartment sink. Must provide and maintain. (priority foundation 7-38-005)
49. Non-food/food contact surfaces clean
- comments: observed grease and food debris build up on fryer cabinets,prep tables,prep coolers, reach in coolers & freezer,storage shelves.
50. Hot & cold water available; adequate pressure
- comments: observed no hot running water on premises water temperatures are rear hand sink 66. 0f,3- compartment sink 66. 3f,customers toilet room 66. 2f. Must provide at least 110. 0f at hand sinks and 110. 0f at 3- compartment sink. Must repair and maintain. (priority 7-38-030(c)(citation issued)
51. Plumbing installed; proper backflow devices
- comments: must repair or replace leaky pipe at 3- comp sink in middle basin underneath and leaky 2- door refrigerator.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed employees toilet in rear prep area over flowing with urine. Must repair and maintain. (priority foundation 7-38-030(c)(citation issued)
55. Physical facilities installed, maintained & clean
- comments: must clean debris build up from walls in prep and dish washing areas.
55. Physical facilities installed, maintained & clean
- comments: must repair or replace opening in lower wall under 3- compartment sink and hand washing sink in rear prep area.
56. Adequate ventilation & lighting; designated areas used
- comments: must replace missing filter at ventilation hood.
56. Adequate ventilation & lighting; designated areas used
- comments: must clean debris build up at hood and filters of cooking equipment.
Source: chicago.gov
21. Proper hot holding temperatures
- comments: observed improper temperatures of tcs foods such as 18lbs. Cooked mashed potato 113. 0f-121. 6f. 15lbs. Cooked chicken breast 94. 3f-103. 3f. 3lbs. Cooked asparugus 77. 2f. 5lbs. Cooked philly steak 120. 2f. Product was discarded by manager. Must have hot holding foods at 135. 0f or above. Appx. 41lbs. $62. (priority 7-38-005)(cos)(citation issued)
22. Proper cold holding temperatures
- comments: observed improper temperature of cold holding foods such as 5. 5lbs. Raw lobster tails 57. 7f-58. 3f in a bucket of water on shelving unit. Product was discarded by manager. Must have cold holding foods at 41. 0f or below. Appx. 5. 5lbs. $160. (priroity 7-38-005)(cos)(consolidated violation)
36. Thermometers provided & accurate
- comments: observed no probe thermometer for taking food temperatures. Must provide a probe thermometer and maintain. (priority foundation 7-38-005)(citation issued)
37. Food properly labeled; original container
- comments: observed repackaged desserts on display for sale without proper info. Must label and maintain. Must label food storage containers when food is not in original package.
39. Contamination prevented during food preparation, storage & display
- comments: must provide a splash guard at hand sink next to 3- compartment sink.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must invert multi-use utensils on dish storage shelves.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed dark and black discolored surface on cutting boards. Must repair or replace.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair or replace worn door gasket on 2- door prep cooler. Must apply a sealant or paint raw wood food storage shelves in pantry.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed no chemical test kit to check sanitizing solution ppm's at 3- compartment sink. Must provide and maintain. (priority foundation 7-38-005)
49. Non-food/food contact surfaces clean
- comments: observed grease and food debris build up on fryer cabinets,prep tables,prep coolers, reach in coolers & freezer,storage shelves.
50. Hot & cold water available; adequate pressure
- comments: observed no hot running water on premises water temperatures are rear hand sink 66. 0f,3- compartment sink 66. 3f,customers toilet room 66. 2f. Must provide at least 110. 0f at hand sinks and 110. 0f at 3- compartment sink. Must repair and maintain. (priority 7-38-030(c)(citation issued)
51. Plumbing installed; proper backflow devices
- comments: must repair or replace leaky pipe at 3- comp sink in middle basin underneath and leaky 2- door refrigerator.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed employees toilet in rear prep area over flowing with urine. Must repair and maintain. (priority foundation 7-38-030(c)(citation issued)
55. Physical facilities installed, maintained & clean
- comments: must clean debris build up from walls in prep and dish washing areas.
55. Physical facilities installed, maintained & clean
- comments: must repair or replace opening in lower wall under 3- compartment sink and hand washing sink in rear prep area.
56. Adequate ventilation & lighting; designated areas used
- comments: must replace missing filter at ventilation hood.
56. Adequate ventilation & lighting; designated areas used
- comments: must clean debris build up at hood and filters of cooking equipment.
Source: chicago.gov
368
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