1023 West Wilson Avenue,
Chicago,
60640
Illinois,
United States
Report date: Feb 24, 2021
22. Proper cold holding temperatures
- comments: tcs food stored on top prep tables in the kitchen with inadequate temperature: 6 full food containers with cooked onions in red sauce at temp of 78. 5f to 82. 9f; inside the walk-in cooler found cooked yellow lentils at temp of 54. 9f; chopped cooked kale at temp of 54. 7f, three gallons of milk at temp of 48. 9f and a box of 15 dozen of fresh eggs at temp of 48. 7f to 48. 9f. Cold food must maintain temp of 41f and below. Priority violation: 7-38-005,citation issued
37. Food properly labeled; original container
- comments: additional label is needed at dry food at rear storage area. Label food with common name
39. Contamination prevented during food preparation, storage & display
- comments: noted serving spoon inside the fresh mixed cheese container stored inside walk-in cooler. Need to remove, instructed not to store serving spoon inside the product. Also must remove bowls inside dry food(flour, sugar etc), provide a scoop with handles and also must not store inside food products to prevent source contamination.
39. Contamination prevented during food preparation, storage & display
- comments: food containers stored on floor in prep, storage and walk-in cooler. Must provide proper raised shelving to store food containers 6' off floor. -
41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in prep area in sanitizer bucket between use to prevent cross contamination. Instructed to maintain
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted unfinished wood and broken plastic liner used on top prep table were food is wrapped(large crepes) in the kitchen. Must provide non-porous easily cleanable and smooth material
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted unfinished wood and broken plastic liner used on top prep table were food is wrapped(large crepes) in the kitchen. Must provide non-porous easily cleanable and smooth material
48. Warewashing facilities: installed, maintained & used; test strips
- comments: noted a large pots on top three compartment sink for proper washing, rinsing and sanitizing. Instructed to provide a procedure for proper washing and sanitizing of equipment or remove equipment. (large pots and pans) -
49. Non-food/food contact surfaces clean
- comments: grease and debris at exterior and interior of cooking equipment. Excess food spillage and encrusted food inside the chest freezers,walk-in cooler and all shelves in prep area included inside the walk-in cooler. Also must observed grease on filters and hood. Clean and maintain
51. Plumbing installed; proper backflow devices
- comments: additional stopper is needed at three compartment sink in the dish room
55. Physical facilities installed, maintained & clean
- comments: uneven and rough surface on floors under cooking equpment,three compartment sink,etc. Surface musyt be smooth,cleanable and non-absorbent material
56. Adequate ventilation & lighting; designated areas used
- comments: grease on vent covers throughout the prep area,also on light shield. Clean and maintain
57. All food employees have food handler training
- comments: no food handler training certificate provided on site. Instrructed to provide
60. Previous core violation corrected
- comments: previous core violation not corrected from 11-29-2019, report# 2352460 #55) 6-201. 13-observed expanding foam in employee bathrooms, along wall in kitchen prep area near stove, near boiler area and by 3-compartment sink. Instructed to use clear sealant to seal all cracks and crevices for smooth and easy cleanability. Priority foundation violation: 7-42-090, no citation issued
Source:
chicago.gov
