2723 North Clark Street,
Chicago,
60614
Illinois,
United States
Report date: Nov 22, 2021
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: no person in charge was present at the time of inspection. Priority foundation violation. No citation was issued.
2. City of chicago food service sanitation certificate
- comments: noted no certified food manager on duty while tcs foods (rice, chicken soups etc. ) were being prepared and served. Instructed management that a certified food manager must be present at all times tcs foods are prepared and served. Also, the person in charge must have a city of chicago certificate by the next inspection (upon being inspected) priority foundation violation 7-38-012. Citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted no paper towels at employee men and women bathroom hand wash sink at the basement food prep area. Instructed to have soap and paper towels at all handwash sinks. Priority foundation #7-38-030(c)
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted hand washes sink at the first floor coffee station inaccessible with food tray and umbrella inside the sink. Instructed that all hand wash sinks must be accessible at all times. Priority foundation violation #7-38-030(c). Consolidated with the above citation.
38. Insects, rodents, & animals not present
- comments: noted over 20 rat droppings on floor and corner wall base at the basement food prep area. Instructed to detail, clean, and sanitize affected areas, eliminating pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation #7-38-020(a).
39. Contamination prevented during food preparation, storage & display
- comments: food containers stored on floor in prep, storage, and walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6' off the floor.
41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep tables at rear prep areas 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
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and refrigeration units stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food-grade containers.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.
51. Plumbing installed; proper backflow devices
- comments: noted leaking faucet at 2 compartment sink of the basement food prepare. Instructed to repair and maintain. Also noted leakage at the base of the men's toilet at the basement food prep area (water on floor sipping from base of toilet). Instructed to repair, clean, and sanitize the floor.
55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter throughout establishment on shelves, floors, unused equipment, and in storage areas at the basement food prep/dry storage. Instructed to detail, clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pests.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors at the following areas:- floors underneath cooking stove and fryers at the first floor prep area, floors underneath stairway at the basement, floors throughout the unused dining area of the basement food prep area, and storage areas and floors underneath the dishwashing area. Must also clean and maintain floor drains on the first floor and where ever necessary. Must also upgrade house housekeeping.
55. Physical facilities installed, maintained & clean
- comments: noted dirty and dusty ceiling fans throughout the kitchen prep areas. Instructed to clean and maintain
56. Adequate ventilation & lighting; designated areas used
- comments: 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
Source:
chicago.gov
