FAT WILLY'S RIB SHACK

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND 2 DOOR COOLER IN REAR PREP NOT MAINTAINING TEMPERATURE OF 40F OR BELOW, OBSERVED AT 49.1F. FACILITY REPAIRED COOLER DURING INSPECTION. CRITICAL CITATION 7-38-005(A) ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND APPROXIMATELY 10LBS OF PHF (CHICKEN STOCK AND BEEF STOCK) VALLUED AT $60 BEING HELD AT 49.7F AND 80.1F. OPERATOR VOLUNTARILY DENATURED AND DISCARDED. INSTRUCTED TO HOLD ALL COLD FOOD AT 40F OR BELOW AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND THE SODA DISPENSER ICE MACHINE AND THE LARGE ICE MACHINE WITH DIRT AND MOLD LIKE SUBSTANCES ON UPPER INTERIOR PANELS. TAGGED MACHINES HELD FOR INSPECTION. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR SPLASHGUARD NEAR REAR PREP 3 COMPARTMENT SINK AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASHGUARD NEAR THE FRONT PREP AREA HANDSINK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND CUTTING BOARD IN FRONT PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND DIRT BUILDUP ON FLOOR UNDER THE SODA DISPENSER. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED FACILITY TO REMOVE TIN FOIL FROM WALL BEHIND FRONT PREP LINE AND TO MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensil not properly stored. Instructed to invert utenils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Exposed handsink installed next to three compartment sink. Instructed to intall shield between handsink.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exterior of cooking equipment, cutting board, sinks and can opener attached to prep table not cleaned. Instructed to detal clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not provided inside prep cooler. Instructed to provide thermometer visible inside cooler.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND NO SPLASHGUARD AT REAR EXPOSED HANDSINK NEXT TO 3 COMP SINK,GASKET AT 2 DOOR PREP-COOLER AT MAIN FRONT KITCHEN IN POOR REPAIR ALSO SHELVING RUSTY INSIDE WALK-IN-COOLER MUST REPLACE/REPAIR USING A NON-TOXIC FINISH,REPLACE CUTTING BOARD AT COOK LINE DEEP CUTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.FOUND SHELVING UNITS,BOTTOM INTERIOR COMPARTMENTS OF DEEP FRYER NOT CLEAN AT COOKING LINE,FAN COVERS INSIDE COOLERS WERE NOTED,MANUAL CAN OPENER AND HOUSING ATTACHED AT REAR PREP KITCHEN AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS UNDER HEAVY COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.WALLS THROUGHOUT THE DISHROOM REQUIRE A DETAIL CLEANING TO REMOVE FOOD DEBRIS SPLASHED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.CLEAN VENTILATION COVERS THROUGHOUT WERE NOTED TO REMOVE DUST BUILD-UP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.FOUND NO THERMOMETER INSIDE COOLER NEXT TO GRILL COOKING AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT CLEAN UTENSILS ON SHELVES

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR CUTTING BOARDS IN #1 KITCHEN WITH DEEP CUTS AND STAINS.