CATALYST RANCH

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE214:E217SURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed food splatter on counter top between exposed hand sink and 1 comp sink. Instructed manager to detail clean and maintain.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures sitting on the counter (buffet set up): shrimp @ 66.9F; beef @ 71.6F; feta cheese @ 69.1F; cheddar cheese @ 68.7F; bleu cheese @ 69.4F; assortment of leafy greens @ 70.9F - 71.2F; diced watermelon, cantaloupe and honey dew @ 65.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded 7lbs of denatured foods during inspection. Operator estimates value to be $120. Critical violation 7-38-005(a).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures sitting on the counter (buffet set up): shrimp @ 66.9F; beef @ 71.6F; feta cheese @ 69.1F; cheddar cheese @ 68.7F; bleu cheese @ 69.4F; assortment of leafy greens @ 70.9F - 71.2F; diced watermelon, cantaloupe and honey dew @ 65.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded 7lbs of denatured foods during inspection. Operator estimates value to be $120. Critical violation 7-38-005(a).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED THAT THE LIGHT IN THE RIGHT WHITE COOLER ON THE 3RD FLOOR IS NOT SHIELDED. INSTRUCTED TO PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THAT THE DRAIN AT THE 3RD FLOOR KITCHEN HANDSINK IS SLOW. INSTRUCTED TO DECLOG.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR TOP PANELS OF EACH ICE MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE A BACKFLOW DEVICE AT EACH MOP SINK.

FOOD HANDLER REQUIREMENTS MET - Comments: PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AN INTERNAL THERMOMETER FOR 3RD FLOOR WHITE DOOR REFRIGERATOR.