报告人
Chicago, 60639 Illinois, United States
Report date: Apr 21, 202622. Proper cold holding temperatures
- comments: noted internal temperatures of the following time/temperature control for safety food items inside the prep cooler to be improper-- shrimp at 52. 5f, eggs 55f, chicken at 48f. Manager immediately and voluntarily disposed of 15 lbs of products worth $150 through denaturing process. Priority violation #7-38-005. Citation issued.
36. Thermometers provided & accurate
- comments: noted no metal stem thermometer on site to monitor the internal food temperature of tcs food cooked, delivered and served. Facility must obtain and maintain proper thermometers. Priority foundation violation #7-38-005. No citation issued
37. Food properly labeled; original container
- comments: observed food stored in containers in all the coolers, walk in cooler and dry storage without proper labeling of name. Instructed to person in charge to provide a label reflecting the food item's name when food has been remove from its original packaging.
39. Contamination prevented during food preparation, storage & display
- comments: observed used and open food boxes, cleaning supplies, boxes, crates trhoughout entire premsie including in storage closets stored on floor. Instrutced person in charge to provide storage that is at least six inches from floor to prevent contamination.
43. In-use utensils: properly stored
- comments: noted ice scoop fully submerged in ice with handle in direct contact with ice (ice used for human consumption. ) instructed to properly storage scoops in between uses.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed pans stored above the hot cooking equipment instructed person in charge to invert all equipment when not in use.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed facility without a chemical test kit for sanitizer or for manual warewashing. Informed person in charge a test kit that accurately measures the concentration in mg/l of sanitizing solution must be provided. Priority foundation violation #7-38-005. Citation issued.
49. Non-food/food contact surfaces clean
- comments: observed the interior and exterior of all cold-holding units, racks, deep fryers, shelves, freezers, in need of cleaning. Instructed to detail clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed buildup of dirt, food spills, grease buildup on floors, along walls in all corners especially behind heavy cooking equipment, ice machine, storage racks in stroage closets, under cold holding units and under three compartment sink. Instructed to detail clean entire facility and maintain.
56. Adequate ventilation & lighting; designated areas used
- comments: observed excess build-up of grease on ventillation hoods in kitchen above deep fryers. Instrutced to detail clean and maintain. Recommended increased cleaning frequency.
56. Adequate ventilation & lighting; designated areas used
- comments: observed walk-in cooler with no lighting. Instructed to increase lighting intensity to ensure visibility in unit.
57. All food employees have food handler training
- comments: observed no food handler certificates on site for new hires. Instructed person in charge that all food handler employees are required to obtain food handler training and maintain certificates on site.
58. Allergen training as required
- comments: observed no certified food manager with allergen training. Instructed any persons with the city of chicago food sanitation certificate to comply with completion of training. Must provide documentation.
Source: chicago.gov
17
评论
评论