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FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND UPRIGHT RESIDENTIAL REFRIGERATOR AT IMPROPER TEMPERATURE OF 45.6F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT, INSTRUCTED TO FAX LETTER FOR TAG REMOVAL WHEN UNIT MAINTAINS 40F AND BELOW. CRITICAL 7-38-005(A) ISSUED.
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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. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE SAID UNIT AT IMPROPER TEMPERATURES: TWO CONTAINERS OF RICE PUDDING AT 50.1 AND CONTAINER OF YOGURT AT 49.1F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID ITEMS, APPROXIMATE VALUE 20.00. CRITICAL 7-38-005(A) ISSUED.
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HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES OF FOODHANDLER. CERTIFIED MANAGER TOUCHING FACE,NECK WITH GLOVES AND THEN WITH SAME GLOVES STIRRING PAN OF PORK AT STOVE AND HANDLING READY TO EAT CHEESE. INSTRUCTED TO WASH HANDS PER CITY CODE AFTER CONTAMINATION OF HANDS OCCUR, CHANGE GLOVES BEFORE RETURNING BACK TO FOODHANDLING. ALSO, NOTED EMPLOYEE USING MOP SINK TO RINSE HANDS AFTER USING TOILET ROOM AND NO PAPER TOWELS NOR WORKING HAND DRYER IN WOMEN'S TOILET ROOM IN BASEMENT. INSTRUCTED TO USE HANDWASH SINK FOR HAND WASHING AND PROVIDE PAPER TOWELS OR WORKING HAND DRYER TO DRY HANDS AT ALL TIMES. CRITICAL 7-38-010(A) ISSUED.
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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. FOUND NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO PROVIDE LOG BOOK WITH ALL REQUIRED/CURRENT DOCUMENTATION AND MAKE AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES. ALSO, NOTED APPROXIMATELY 25 MOUSE DROPPINGS ON DRY FOOD STORAGE SHELVES AND FLOOR IN DRY FOOD STORAGE ROOM. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. REAR SIDE EXIT DOOR USED FOR FOOD DELIVERY WITH APPROXIMATELY 1/4 INCH GAP UNDER DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND RODENT PROOF SAME TO PREVENT PEST ENTRY. SERIOUS 7-38-020 ISSUED.
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FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. IINSTRUCTED TO LABEL BULK FOOD CONTAINERS IN KITCHEN. INSTRUCTED TO LABEL/DATE PREPARED, READY TO EAT FOODS INSIDE WALK-IN COOLER AND REFRIGERATOR.
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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. INSTRUCTED TO INVERT MULTI-USE CONTAINERS AND TRAYS IN KITCHEN.
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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. INSTRUCTED TO PAINT ALL RUSTY SHELVES INSIDE CABINETS IN KITCHEN. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES/SHELVES IN DRY FOOD STORAGE ROOMS, STORAGE CLOSET, AND PANTRY. INSTRUCTED TO DEFROST CHEST FREEZERS AND UPRIGHT FREEZER. INSTRUCTED TO REPAIR AND OR REPLACE WOODEN SERVING TABLE WITH WORN/CRACKED SECTIONS.
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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. INSTRUCTED TO CLEAN UNDER, AROUND MICROWAVE, FOOD/UTENSIL SHELVES INSIDE CABINETS IN KITCHEN, DRY STRORAGE SHELVES, VENT COVERS, FAN GUARDS INSIDE REFRIGERATION UNITS/WALK-IN COOLERS, INTERIOR OF UPRIGHT FREEZER, PIPING/WIRES AT WALL IN KITHCEN, POT/PAN HOLDER WITH DUST BUILD-UP ABOVE PREP TABLE, AND WALL SECTIONS IN KITCHEN.
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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. INSTRUCTED TO CLEAN DIVIDER AT LUNCHROOM WITH MILK STAINS, WALL SECTIONS NEXT TO STOVE AND KITCHEN TO REMOVE SPILLS/FOOD DEBRIS, REMOVE WET PAPER TOWEL BALLS AT CEILING IN WOMEN'S TOILET ROOM,AND SEAL OPENINGS AND CRACKS/CREVICES AS NEEDED AT WALL SECTIONS THROUGH OUT BASMENT. INSTRUCTED TO CAULK AROUND UTILITY SINK.
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LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS AT LUNCHROOM, SERVING AREA, AND LIGHT SHIELD INSIDE WALK-IN COOLER.
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TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF-CLOSING DEVICE AT WOMEN AND KITCHEN STAFF TOILET ROOM DOORS. INSTRUCTED TO PROVIDE VENTILATION IN KITCHEN STAFF TOILET ROOM AND WORKING VENTILATION IN WOMEN AND MEN TOILET ROOMS IN BASEMENT.
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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. INSTRUCTED TO REPAIR SINK STOPPER AT MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK.
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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. INSTRUCTED TO REMOVE MILK SPILLS AT OUTSIDE GARBAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO REMOVE UNUSED ITEMS FROM STORAGE ROOMS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.
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ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. FOODHANDLER'S CHILD PLAYING INSIDE KITCHEN PREP AREA. INSTRUCTED ONLY AUTHORIZED PERSONNEL ALLOWED IN FOOD PREP AREA.