报告人
Chicago, 60640 Illinois, United States
Report date: Apr 3, 202610. Adequate handwashing sinks properly supplied and accessible
- comments: noted no hot running water at hand wash sink of the front prep area. Instructed to have hot and cold running water at all ahnd washing sinks. Priority violation #7-38-030(c). Ctation issued.
43. In-use utensils: properly stored
- comments: noted serving plates and bowls on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and refrigeration units food stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food grade containers.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted loose inner lining on lid of service prep cooler at the kitchen prep area. Instructed to repair and maintain and/or replace.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: noted large pots used for cooking unable to fit inside the dish washing machine for proper washing, rinsing and sanitizing. Instructed to provide a procedure for proper washing and sanitizing of equipment or remove equipment.
49. Non-food/food contact surfaces clean
- comments: noted storage cabinet at the exterior gangway not clean cleaned aith chemicals, pots and pans and othe food equipment. Instructed to clean, organize and maintain.
49. Non-food/food contact surfaces clean
- comments: instructed to detail clean the shelves underneath the meat display cooler, underneath the microwave oven with dirt and food debris.
49. Non-food/food contact surfaces clean
- comments: instructed to detail clean and maintain all cooking equipment encrusted with grease and dirt.
55. Physical facilities installed, maintained & clean
- comments: noted clutter along the hallway leading to the bathroom with boxes, unused equipment, employee belongings. Instructed to clean and remove all unnecessary articles to prevent hiding places for pest.
55. Physical facilities installed, maintained & clean
- comments: instructed to clean and maintain floors along wall base, unserneath equipment, hall way and where ever neccessary.
56. Adequate ventilation & lighting; designated areas used
- comments: noted heavy dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.
Source: chicago.gov
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