608 West Barry Avenue,
Chicago,
60657
Illinois,
United States
Report date: Apr 20, 2021
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no written employee health policy on site for any employees. Must provide. Priority foundation violation.
5. Procedures for responding to vomiting and diarrheal events
- comments: no written cleaning procedure or required equipment for a vomit/diarrhea event. Must provide. Priority foundation violation.
15. Food separated and protected
- comments: observed the following raw meats being stored directly on top of prepared, ready to eat foods. Ground beef on top of the container of prepared soup. Raw pork on cooler shelving directly above containers of prepared sauces and soups. Raw chicken directly on top of an open, uncovered can of pineapple chunks. All contaminated foods discarded. Reviewed safe food storage and food protection. Priority violation 7-38-005 citation issued.
23. Proper date marking and disposition
- comments: observed prepared tcs foods inside the cooks line cooler held longer than 24 hours not date labeled with an expiration date. Various soups, sauces, cooked balls of meat with no dates. Instructed all prepared tcs food held overnight must be date labeled with an expiration date no longer than 7 days. Priority foundation violation 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: all bulk spice and food containers not stored in the original container must be labeled with the product common name.
38. Insects, rodents, & animals not present
- comments: no complete pest control log book on-site with all required documentation. Must provide. Priority foundation violation. No citation issued
39. Contamination prevented during food preparation, storage & display
- comments: noted bagged rice being stored directly on the floor and onions being stored directly under the hand washing sink. Instructed all foods must be stored elevated and protected.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: noted clean dishes being stored directly next to the utility service sink. Instructed to remove all clean dishes/utensils or provide a guard between sink and dishes.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use empty, used egg cardboard boxes as a means or shelving/elevation for stored items. All shelving must be smooth cleanable material.
49. Non-food/food contact surfaces clean
- comments: all spice/food containers on the cooks line and dry food storage shelving noted extremely dirty with encrusted food debris. -----interior of the microwave oven dirty with food splatter. ----interior of the kitchen two door cooler both with pooling liquid on bottom shelving, food debris, dirty food encrusted rubber door gaskets and door hinges. Must clean all and maintain all.
49. Non-food/food contact surfaces clean
- comments: bottom metal shelving of the metal prep table, hot and cold handle/nozzle on the hand washing sink and with excessive food debris and grease. Must clean and maintain all. ----must not use tinfoil as liner for shelving throughout. Surfaces must be smooth and cleanable.
51. Plumbing installed; proper backflow devices
- comments: extremely slow draining hand washing sink. Must repair to properly drain.
55. Physical facilities installed, maintained & clean
- comments: noted cracked/damaged and missing floor tiles in the kitchen. Must replace/repair to be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: torn/missing baseboard coving along the west wall of the kitchen behind the cooking equipment. Must replace.
55. Physical facilities installed, maintained & clean
- comments: noted exhaust hood and filters with excessive grease dripping down onto the wall. Must remove grease, clean and maintain.
56. Adequate ventilation & lighting; designated areas used
- comments: noted an employee personal hand bag hanging from shelving on the cooks line. Must not store employees personal belongings in the food prep area.
60. Previous core violation corrected
- comments: previous core violations from report #2300790 on 7-8-19 not corrected. #37- all bulk food and spice containers must be labeled with the product common name. #39-: must install a splash guard between the hand washing sink and the three compartment sink. #41- prep area wet wiping cloths must be held in a container with a sanitizing solution. #49- metal rack shelving above the three compartment sink with excessive grease and dust. Must clean and maintain. #49-: interior and exterior of the cooks line cooking equipment with excessive grease. ----interior of the tall reach-in freezer with food debris. ----dirty bulk spice containers. Must clean and maintain all. #51- no backflow preventor located on the utility service sink. Must provide a backflow prevention device. #55-floors throughout the facility, under all sinks, under and behind all cooking equipment, storage shelving with dirt, debris, and excessive grease. Walls above the three compartment sink, at the hand sink, next to the deep fryer, behind cooks line with grease and food splatter. Must clean all and maintain. Priority foundation violation.
61. Summary report displayed and visible to the public
- comments: no summary report posted visible to the establishments customers from report #2300790 posted by this inspector on 7-8-19. Priority foundation violation. No citation issued
Source:
chicago.gov
