VINCENNES FOOD

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF REACH-IN COOLER 52.8F INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED

• 3

  POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF MILK 51.0-51.8F STORED IN REACH-IN/DISPLAY COOLER. INSTRUCTED MANAGER TO DISCARD 8 PINTS BAREMANS MILK DATED 7-23-10, 3 QUARTS BAREMANS MILK DATED 7-21-10, 1/2 GALLON DEANS MILK DATED 7-23-10 AND 4 GALLONS DEANS MILK DATED 7-23-10. CRITICAL VIOLATION 7-38-005 B1 CITATION ISSUED

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR. LOG BOOK MUST INCLUDE PEST CONTROL LICENSE NUMBER, MSDS SHEETS OF CHEMICALS USED AND MAP OF TREATED AREAS. OBSERVED 15-20 MICE DROPPINGS SCATTERED ON SHELVES BEHIND FRONT COUNTER, 10-15 MICE DROPPING ON FLOOR ALONG WALLS IN FURNACE ROOM, 10-15 MICE DROPPINGS ON FLOOR IN CORNER NEAR REAR DOOR, 10-15 MICE DROPPINGS ON SHELVES IN REAR NEAR WALK-IN COOLERS, 20-30 MICE DROPPINGS ON STAIRWAY, ALONG WALLS AND UNUSED EQUIPMENT IN BASEMENT. REMOVE DEAD MOUSE ON FLOOR IN BASEMENT. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS AND CALL AN EXTERMINATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY NOR VALID CERTIFICATE POSTED WHEN COOKED GROUND BEEF (167.3F) IS PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED

• 32

  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. REPLACE SOILED CARDBOARD ON CHIP RACKS.

• 33

  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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF STORAGE SHELVES BEHIND FRONT COUNTER (DEBRIS), DISPLAY SHELVES AND RACKS IN SALES AREA (DUST BUILDUP), COOLERS, FREEZERS, SINKS

• 34

  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. REPLACE DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS BEHIND FRONT COUNTER, IN SALES, STORAGE AND BASEMENT AREAS.

• 35

  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. REPLACE STAINED AND MISSING CEILING TILES IN ALL AREAS.

• 38

  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. INSTALL EXPOSED HAND SINK IN PREP AREA BEHIND FRONT COUNTER.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT INSIDE UTLITY SINK, ALONG WALLS BEHIND WALK-IN COOLER, IN STORAGE AND BASEMENT AREAS.