COSI

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE ALL UTENSILS (SPOONS, KNIVES AND FORKS IN WICKER BASKETS) WITH THE HANDLES UP TO PREVENT FROM CONTAMINATION UNTIL USED. ALSO IN THE DISHROOM AREA MUST PROPERLY STORE ALUMINUM FLAT BAKING TRAYS PROPERLY OFF THE FLOOR AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE INTERIOR BOTTOM SHELF OF 1DR AND 3DR COOLERS IN THE MOST REAR PREP ROOM AREA TO REMOVE SPILLS AND FOOD DEBRIS. MUST CLEAN INTERIOR OF ICE BIN LID.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCETS AT FRONT AND REAR EXPOSED HAND SINKS. MUST REPAIR EXHAUST VENT IN THE STAFF RESTROOM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARDS WITH DEEP, DARK GROOVES-MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN CAN OPENER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A SHIELD TO THE LIGHT IN THE WALK IN COOLER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTHS MUST BE STORED IN A BUCKET OF SANITIZING SOLUTION WHEN NOT IN USE.

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. DETERIORATED WOODEN WALL UTENSILS HANGER, INSTRUCTED TO REMOVE AND USE NON-ABSORBANT DURABLE SURFACES.

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. MISSING GROUT BETWEEN FLOOR TILES AT DOUGH MIXING ROOM TRAPPING FLOUR AND FOOD DEBRIES, INSTRUCTED TO REGROUT AND PROVIDE A SMOOTH EASY TO CLEAN SURCFACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. INOPERABLE VENT IN EMPLOYEES MEN'S TOILET ROOM, INSTRUCTED TO VENT TOILET ROOMS.

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. COLD WATER SIDE AT 3COMP SINK IS LOOSE, HAND SINK FAUCT AT FRON PREP LINE SQUARTING WATER AT FOOD STORAGE COUNTER. INSTRUCTEDC TO REPAIR PLUMBING AND MAINTAIN.

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. MISSING THERMOMETER IN SEVETAL PREP COOLERS. INSTRUCTED TO PROVIDE.

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. ALL DUSTY CANNED AND BOTTLED GOODS, COUNTER TOPS AND SHELVES MUST BE CLEANED AND SANITIZED.

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 THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS HELD AT IMPROPER TEMPERATURE: 6 LBS OF COOKED DICED CHICKEN AT 51.2F, 1 LB OF HUMMUS ( CHECK PEAS PASTE) AT 50.4F AND 1 LB OF TUNA SALAD AT 52.8F.INSTRUCTED MGR TO KEEP SUCH FOOD ITEM HELD AT 40F OR LOWER, 140F OR HIGHER. FOOD ITEMS WERE HELD IN PREP COOLER AT 51.4F THEN DROPPED DOWN TO 39.8F AFTER MGR ADJUSTED TEMP CONTROL SWITCH. FOOD ITEMS DISCARDED VALUED AT $20.00

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. MISSING GROUT AT KITCHEN TILES NEXT TO 3 COMP SINK, INSTRUCTED TO GROUT AND MAINTAIN.

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. MUST PROVIDE A CELING COVERING ABOVE FRONT DOUGH PREP TABLE.

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. CEILING ABOVE FRONT PREP AREA IN POOR REPAIR, INSTRUCTED TO PROVIDE COVERING.

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. A MINOR LEAK NOTED UNDER DOUGH MIXING HAND SINK INSTRUCTED TO REPAIR.

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. MUST PROVIDE THERMOMETER IN ALL COOLERS WHERE PERISHABLES ARE STORED.