434 West Diversey Parkway,
Chicago,
60614
Illinois,
United States
Report date: Mar 27, 2020
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: found no employee health policy/training on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable documents on site. Priority foundation violation 7-38-010.
5. Procedures for responding to vomiting and diarrheal events
- comments: found no procedure/plan and kit for responding to vomiting and diarrheal events. Instructed facility to develop and maintain a procedure/plan and to maintain any appropriate supplies on site. Priority foundation violation 7-38-005.
8. Hands clean & properly washed
- comments: observed employee in the dishroom handling dirty dishes/glasses and put them thru the low temp dish machine and without proper hand washing handled and stored clean dishes. Also observed manager preparing crab rangoon and at same time checking personal phone twice. No handwashing between task. Instructed must wash hands at handwashing sink at every possible contamination. Manager corrected the issue priority citation :7-38-010
8. Hands clean & properly washed
- comments: observed manager washing hands at three compartment sink. Instructed to wash hands only at handwashing sink. Priority foundation violation:7-38-010
10. Adequate handwashing sinks properly supplied and accessible
- comments: no signage posted by the handwashing sinks, in prep and behind bar. Instructed to provide
16. Food-contact surfaces: cleaned & sanitized
- comments: low temp dish machine at dish room area,not dispensing sanitizer solution,presently 0ppm. Unit in use,tagged unit'held for inspection' do not use. Use three compartment sink priority violation:7-38-005.
22. Proper cold holding temperatures
- comments: found 6 pounds cut tofu in container at trayline at temp of 46. 7f. Food discarded and denatured by employee. Pound 6,value 8
23. Proper date marking and disposition
- comments: must provide proper labels for date marking the preparation and consume by/discard date (maximum of 7 days total) of all refrigerated, ready-to-eat, tcs foods prepared on site and held over 24hrs. Priority foundation violation#: 7-38-005.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: top part of prep cooler unit filled with ice. Prep cooler not able to maintain air temp of 41f. Or below. Tcs food stored at unit with improper temperature instructed to repair issues priority violation:7-38-005
36. Thermometers provided & accurate
- comments: no stem thermometer provided on site to be able to check food temperature, instructed to provide. Priority foundation violation:7-38-005
37. Food properly labeled; original container
- comments: must label food storage containers with common food names; flour, sugar, etc. , when food has been removed from original packaging. Instructed to maintain.
41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in sanitizer solution (bucket) between uses to prevent cross contamination. Instructed to maintain.
51. Plumbing installed; proper backflow devices
- comments: (no backflow device) must install back flow prevention device on mop sink in rear, instructed to maintain.
51. Plumbing installed; proper backflow devices
- comments: back flow prevention device at low temp dishmachine in poor repair(leaking)instructed to repair cause. Wash compartment sink base)( is leaking,repair cause. Surface must be smooth cleanable and non-absorbent material
52. Sewage & waste water properly disposed
- comments: grease trap under the three compartment sink in poor repair rust and holes. Must repair cause
55. Physical facilities installed, maintained & clean
- comments: must detail clean food debris from floors and along wall base under heavy equipment throughout prep area, instructed to maintain. -
58. Allergen training as required
- comments: no allergen certificate provided on site. Allergen certificates are required for all employees that have a city of chicago food sanitation cerrificate. Instructed to complete the on line or class training and keep certificate onsite.
Source:
chicago.gov
