FOOD BASKET

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS DIRTY IN THE FOLLOWING AREAS: REAR PREP AREA,BASMENT AND UNDER DISPLAY SHELVING. MUST CLEAN TO REMOVE DEBRIS AND SPILLS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER IN THE HALLWAY LEADING TO THE BASEMENT AND IN THE BASEMENT. MUST REMOVE ALL UNNECESSARY ITEM AND/OR ORGANIZE TO PREVENT RODENT AND PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED DIRTY WIPING CLOTHES ON THE BACK TABLE. MUST STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS HAVE DEEP GROVES IN THEM. NEED TO BE REPLACED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN ANS SANITIZE THE CUTTING BOARDS IN THE PREP AREA. CLEAN THE STORE SHELVES,EXPOSED HAND SINK,PREP TABLES,PRODUCE SHELVES,SHELVIS IN THE WALKIN COOLER, CROCK POTS AND MICROWAVE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN ALL FLOORS THROUGHOUT PREMISES. REPLACE THE BROKEN AND MISSING FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE. CLEAN THE WALLS IN MEAT PREP AREA HAS SPLASHED ON FOOD DEBRIS. FOUND PEELING PAINT ON THE WALLS IN THE TOILET ROOM. REMOVE THE PEELING PAINT AND PAINT THEM.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: FOUND SOILED WIPING CLOTHES UNDERNEATH THE 3-COMPARTMENT SINK IN A BASKET. INSTRUCTED TO WASH WIPING CLOTHES OFTEN AND STORE AND STORE THEM PROPERLY.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE A THERMOMETER IN THE WALKIN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE THE CLUTTER FROM THE BASEMENT AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE. OBSERVED CLUTTER IN REAR STORAGE AREA REMOVE ITEMS NOT BEING USED.

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.NEED TO REMOVE CARDBOARD FROM REACH IN COOLER AND WALK-IN COOLER IN REAR.

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.CLEAN AND SANITIZE REAR CUTTING BOARDS.

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.ELEVATE ALL STOCK 6" OFF THE FLOOR, AND CLEAN BASEMENT FLOOR.

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 ALL WATER DAMAGED CEILING TILES THRU-OUT. REPAIR WALL AROUND THE UTILITY 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 CLUTTER IN REAR STORAGE AREA REMOVE ITEMS NOT BEING USED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND TEN POUNDS OF COOKED HAMBURGER IN A BUCKET SETTING OUT ON THE COUNTER DRIED OUT AND TEMP 55.5F WITH A FOUL SMELL, HOT HAMBURGER IN HOT POT ONE HALF POUND, EMPLOYEE DISPOSED FOOD AFTER PUTTING BLEACH ,DENATURED THE FOOD.CRITIAL CITATION GIVEN 7-38-005(A) HOOOO56141 10 COURT DATE MAY 13-10 AT 10:00 ROOM 112 400 W SUPERIOR CHICAGO,IL

* 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 FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED.SERIOUS CITATION GIVEN 7-38-012 HOO056141 10 COURT DATE MAY-13-2010 ROOM112 AT 10:00 AM 400 W SUPERIOR CHICAGO,IL.

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. CLEAN THE STORE SHELVES,EXPOSED HAND SINK, THREE COMPARTMENT SINK,PREP TABLE AND PRODUCE CASE.

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. CLEAN ALL FLOORS THROUGHOUT PREMISES. REPLACE THE BROKEN AND MISSING FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Use dustless cleaning methods.SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE. CLEAN THE WALLS IN MEAT PREP AREA HAS SPLASHED ON FOOD DEBRIS.

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 THE CLUTTER FROM THE BASEMENT AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.