4018 North Western Avenue,
Chicago,
60618
Illinois,
United States
Report date: Mar 10, 2020
15. Food separated and protected
- comments: observed animal origin raw ground chicken, raw pork and raw eggs being stored directly above cooked, uncovered ready to eat tofu, cooked chicken, cooked eggplant in the cooks line cooler. Also observed a bag of cooked chopped pork, a bag of chopped ready to eat tofu in a container directly on top of and touching a plastic bag of raw chopped chicken inside a tall reach-in cooler. All cooked ready to eat foods discarded. Approximately 20 lbs with an estimated value of $150. 00. Instructed to properly store all raw animal origin foods and store all prepared ready to eat foods protected from contamination. Priority violation 7-38-005 citation issued.
21. Proper hot holding temperatures
- comments: observed cooked rice held at improper hot holding temperatures inside a rice warmer at 118. 4f, 111. 0f and ranging to 129. 9f. Approximately 10 lbs discarded with an estimated value of $10. 00. Priority violation 7-38-005 citation issued.
23. Proper date marking and disposition
- comments: observed prepared, ready to eat tcs foods held longer than 24 hours in the rear tall reach-in cooler with no labels. No proper date labeling with expiration dates no longer than 7 days. Foods such as cooked chicken, cooked pork, cooked sausage, cooked rice. All foods discarded. Approximately 20 lbs with a value of $100. 00. Instructed to properly date label all prepared tcs foods with an expiration date no longer than 7 days and held longer than 24 hours. Priority foundation violation 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: all bulk food containers in the basement must be labeled with the product common name.
41. Wiping cloths: properly used & stored
- comments: cooks line wiping cloths must be stored in a container with a sanitizing solution between use.
41. Wiping cloths: properly used & stored
- comments: observed extremely soiled, wet cloth towels as a liner shelving on cooks line. Must replace soiled, wet towels when needed.
45. Single-use/single-service articles: properly stored & used
- comments: to go food containers noted improperly stored inverted on a metal pole of shelving. Must properly store food contact to go containers to be protected from contamination. ----clean stored mixing bowls must be stored inverted on clean shelving.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use duct tape as a means of repair for basement box freezers, as electrical socket covers and as a means to elevate/secure electrical wiring on walls and floors. ----peeling plastic noted on the metal splash guard at the front hand sink. Must remove peeling plastic. -----must not use rope to hang metal rack shelving. All parts of shelving must be smooth and cleanable.
49. Non-food/food contact surfaces clean
- comments: must not use paper or cardboard as liner for shelving/cooking equipment throughout the kitchen. Surfaces must be smooth and cleanable.
49. Non-food/food contact surfaces clean
- comments: must not use raw wood as shelving in the rear food prep area. Must seal all raw wood to be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: extremely soiled brick wall and wall fan at the three compartment sink and brick with peeling, chipping paint and pieces of brick. Must seal walls throughout the kitchen/dish areas to be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: observed dirty broom and dust pan stored directly next to and touching stored dry foods on shelving in rear kitchen. Must properly store maintenance tools.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates for all required employees including servers. Must provide.
58. Allergen training as required
- comments: no proof of allergen training or certificates for all the city of chicago certified food managers. Must provide.
Source:
chicago.gov
