HUBBARD'S

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS THE ARE WORN, DISCOLORED ARE IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF COOKING EQUIPMENT, SODA DISPENSORS AND LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING IN CORNERS AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS IN NEED OF SHIELDING IN FRONT PREP AREA. LIGHTS IN SODA STORE ROOM IN NEED OF CLEANING TO REMOVE DEBRIS IN SHIELD. MUST CORRECT AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: GARBAGE DISPOSAL IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL FLOOR DRIANS IN NEED OF CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HANDSINK NEEDED IN FRONT COFFEE AREA. MUST INSTALL AND MAINTAIN

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: DURING INSPECTION OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERARTURE. FOUND FOUR FLAT STAINLESS STEEL PANS HOLDING COOKED SQUASH CUBES AT A HOT HOLDING UNIT AT 113.7F, 127.3, 116.9F AND 123.2F RESPECTIVELY APPROXIMATELY 2.5LBS AT A VALUE OF $20.00 DOLLARS. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED FOOD ITEMS. INSTRUCTED MANAGER THAT HOT HOLDING FOODS MUST ALWAYS BE 140F AND ABOVE. HOT HOLDING UNIT WAS MAINTAIN 149.7F AT TIME OF INSPECTION. CRITICAL CITATION ISSUED #H000083349 11

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: UPON INSPECTION OBSERVED 3 EXPOSED HANDWASHING SINKS WITHOUT SOAP IN THE REAR PREP AREAS OF THE KITCHEN. INSTRUCTED MANAGER TO REFILL SOAP DISPENSERS WITH SOAP. ALL EXPOSED HANDWASHING SINKS MUST HAVE SOAP AT ALL TIMES.CDI CRITICAL CITATION ISSUED #H000083349 11

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE LARGE PLASTIC PRODUCE BINS IN THE WALK-IN COOLER WHICH HAVE CRACKS IN THE THEM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOOR AT WALK-IN FREEZER TO REMOVE FOOD DEBRIS. MUST REGROUT FLOOR INFRONT OF THE REAR ICE MACHINE NEXT TO THE WALK-IN COOLER DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN CEILING TILES IN FRONT PREP AREAS TO REMOVE FOOD SPLATTER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST PROPERLY STORE BROOM AND DUST PAN AT THE MOP SINK AREA AND NOT IN THE CORNER OF THE FRONT MAIN STOVE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REMOVE EXCESS ICE BUILD UP AND CONTROL IT IN FAR REAR WALK IN FREEZER INSIDE THE WALK IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN CEILING VENTS IN TOILET ROOMS AND CEILING TILES IN REAR PREP/STORAGE AREAS-REMOVE FOOD SPLATTER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST USE SHATTER PROOF LIGHT BULBS OR ADD LIGHT SHIELDS TO THE FRONT PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 2-COMP. SINK IN THE SALAD PREP AREA.

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

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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON SHELVES AT ALL FRONT LINE PREP STATIONS, SLIGHT LIME BUILD UP INSIDE ICE MACHINES, INTERIOR OF CABINETS AT FRONT PREP STATIONS WITH FOOD DEBRIS AND EXTERIOR OF ALL SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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. OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT AT FRONT COOK LINES. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

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 CLEAN ALL UNCLEAN WALLS AROUND MOP SINK, GARBAGE ROOM AND CHEMICAL ROOM.

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. HANDWASH BOWL WATER LINES TURNED OFF AT SHANGHAI PREP AREA(REAR PREP). MUST REPAIR OR REMOVE SINK.

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. OBSERVED EMPTY CARDBOARD BOXES ON FLOOR IN GARBAGE ROOM. MUST REMOVE ALL BOXES/MILK CRATES THROUGHOUT.

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. OBSERVED PREMISES USING MILK CRATES TO ELEVATE ITEMS OFF FLOOR IN STORAGE ROOM. MUST REMOVE CRATES AND PROVIDE ADDITIONAL SHELVES IN ORDER TO PROPERLY CLEAN FLOOR.

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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS/BUILD UP ON SHELVES AT FRONT SERVICE COUNTERS, INTERIOR OF CABINETS AT FRONT PREP STATIONS AND INSIDE PREP COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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. OBSERVED ACCUMULATED DIRT/FOOD BUILD UP INSIDE FLOOR DRAIN BY WALK IN COOLERS AND FOOD BUILD UP ON FLOOR UNDER AND AROUND FRONT PREP LINES. MUST DETAIL CLEAN FLOOR AND FLOOR DRAINS.

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. HANDWASH BOWL IN POOR REPAIR AT COLD PRODUCTION AREA. MUST REPAIR AND MAINTAIN SINK.

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 exterior of dishmachine not clean.

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. Found floors not clean at main kitchen areas.