Report date: Mar 21, 2024
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand drying provision available at handsink in front prep. Instructed to provide and maintain at all times for proper handwashing. Priority foundation violation. 7-38-030 (c). Citation issued.
36. Thermometers provided
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& accurate
- comments: observed missing thermometers inside all cooling units throughout premise. Instructed to provide.
49. Non-food/food contact surfaces clean
- comments: observed prep tables in rear prep area in need of cleaning underneath cutting boards, and coffee spills underneath coffee equipment in grocery. Instructed to clean and maintain.
50. Hot & cold water available; adequate pressure
- comments: observed no hot water throughout the premises during the time of inspection. The facility is open and operating, preparing sliced deli meat, italian beef, ground beef, etc. Noted in use prep area handsink hot water @60f, 3 compartment sink water temperature @ 55. 8f. Instructed to provide hot water at 3-compartment handsink @ required temperature of minimum 115f, as well as required 100f at all handwashing sinks throughout facility. Priority violation. 7-38-030 (c). Citation issued.
55. Physical facilities installed, maintained & clean
- comments: observed floors in the grocery area under all chip/beverage racks as well as the rear storage area with excessive amounts of dried food debris. Instructed to remove and clean to prevent pest harborage.
57. All food employees have food handler training
- comments: must provide all food handler certificates for all food handlers on-premise and maintain them on-site for review.
58. Allergen training as required
- comments: no allergen training certificate for the new person in charge. Instructed to provide for all city of chicago certified food manager certificate holders.
Source:
chicago.gov
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