GLENN'S DINER

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.// ice machine need detail cleaning mgmt & i observed dirt in top area of ice machine were ice is made & inside were ice is stored need to detail clean and disconnect unit and sanitized unit

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. 3 compartment sink located rear prep area not draing properly. water comes up in the other 2 compartment when the water draining. then slowly draining.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. SHELLFISH TAG NOT IN PLACE.OBSERVED 1.5 POUNDS OF FRESH MUSSELS STORED INSIDE THE PREP COOLER WITHOUT SHELLFISH TAG WITH PRODUCTS.COMMINGLE OF SHELLFISH. FOUND LARGE OYSTERS STORED INSIDE THE WALK-IN COOLER WITH A SHELLFISH TAG, THE TAG STATED 20 PIECES.MANAGER AND I COUNTED OYSTERS, WHICH WAS 22 PIECES;BOTH PRODUCTS WERE DISCARDED AND DENATURED.INSTRUCTED TO KEEP A SHELLFISH TAG WITH PRODUCTS UNTIL IS FINISHED,ALSO NEVER COMMINGLE PRODUCTS. POUNDS 1.5,AND 22 PIECES.VALUE 20.25.CRITICAL VIOLATION:7-38-005(A) HOOOO63952-18

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 FOOD AT IMPROPER TEMPERATURE,STORED IN TWO DIFFERENT COOLERS:CUT SAUSAGE AT TEMP OF 53F,HARD BOILED EGGS(SHELL REMOVED)IN WATER AT TEMP OF 51.3F -52F.CUT HARD BOILED EGGS AT TEMP OF 55.5F. BLUE CHEESE AT TEMP OF 55.6F;FRENCH ONION CHEESE AT TEMP OF 45.5F TO 51F.PRODUCTS DISCARDED AND DENATURED.POUNDS 7,VALUE 16.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.BOTH COOLERS MAINTAIN TEMP OF 40F AND BELOW.CRITICAL VIOLATION:7-38-005(A) HOOOO63952-18

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.OBSERVED SMALL FLIES IN DIFFERENT LOCATION OF PREMISES:REAR AREA NEXT TO STAFF WASHROOM.UNDER PREP TABLE ACROSS FROM KITCHEN,UNDER THE DESK IN REAR AREA,ON WALLS IN DINING AREA,AND ABOVE AND AROUND THE WALK-IN COOLER.OBSERVED 3 HOUSE FLIES IN PREP AREA.,AND 2 HOUSE FLIES IN DINING AREA.INSTRUCTED TO ELIMINATE FLIES AND SMALL FLIES THROUGHOUT THE PREMISES.APPROX.40 OR MORE SMALL FLIES.

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. observed small flies in different location of premises rear area next to staff washroom under prep table across from kitchen,under the desk in rear area, on wall in dining area, and above and around the walk in cooler. observed 3 house flies in prep area, and 2 house flies in dinning area. inst to eliminate flies and sm fllies thru-out the premises appox 40 or more small flies.citation issued. court date oct 7,2010 time 3P.M. room 107 400 w. superior.

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. PROVIDE SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND PREP SINK IN PREP AREA.

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. REPAIR LEAKING WATER PIPE UNDER THE 3 COMPARTMENT SINK.PROVIDE WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.DO NOT USE PLASTIC BAGS TO SEAL COMPARTMENT.

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. PROVIDE THERMOMETERS FOR ALL COOLERS(TOP AND BOTTOM).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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 CLUTTER FROM ABOVE THE WALK-IN COOLER.REORGANIZE ALL THE CLEAN LINENS(STORE THEM IN CLEAN BAGS OR CONTAINERS WITH LIDS),ITEMS NOT NEEDED REMOVE.