VO'S PLACE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERTAURE OF 2 UPRIGHT REACH IN COOLERS AT 54.0F & 69.2F WITH READY TO EAT & PERISHABLE FOODS STORED INSIDE OF BOTH COOLERS.MUST HAVE COLD HOLDING UNITS AT 40 OR BELOW .(CRITICAL 7-38-005A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF READY TO EAT & PERISHABLE FOODS STORED INSIDE OF BOTH REACH IN COOLERS SUCH AS HAM 57.6F,COOKED OKRA 57.1F, SALMON 59.7F,RICE 61.2F,FRENCH TOAST BATTER 59.8F,RAW SHELLED EGGS 74.5F,BANANA PUDDING 55.4F,GRAVY 55.3F,MILK 55.0F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX.3LBS.$15.(CRITICAL 7-38-005A)

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE.OBSERVED A LARGE PLASTIC BUCKET WITH SOILED TOWELS SITTING INSIDE OF HAND SINK WHILE FOOD IS BEING PREPARED,HANDLED & SERVED.MUST REMOVE BUCKET AND KEEP ACCESSIBLE FOR HAND WASHING.(CRITICAL 7-38-030).

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING STORAGE OBSERVED SEVERAL FOOD CONTAINERS OF SEASONINGS & CHEST FREEZER STORED OUTSIDE IN THE ELEMENTS IN REAR YARD ON SHELVING UNITS & BRICKS.MUST REMOVE FOOD & KEEP PROTECTED AT ALL TIMES.(SERIOUS 7-38-005A).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE POSTED TO VIEW WHILE FOOD IS BEING PREPARED,HANDLED & SERVED SUCH AS RICE,EGGS,GRITS,HAM,ETC.MUST PROVIDE & POST CERTIFIED FOOD MANAGERS CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012).

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO SUMMARY REPORT POSTED TO VIEW AND VISIBLE TO CUSTOMERS AT THIS TIME FROM PREVIOUS INSPECTION.MUST POST TO VIEW AT ALL TIMES.(SERIOUS 7-42-010B)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS.MUST LABEL & DATE COOKED FOODS IN ALL COOLERS & FREEZERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE MISSING HANDLE AT LID OF STEAM TABLE & PROPER HANDLE ON DOOR OF DEEP FRYER & LID ON STEAM TABLE IN POOR REPAIR.MUST REPAIR OR REPLACE TORN BOOTH SEATS IN DINING AREA,WORN DOOR GASKETS ON UPRIGHT REACH IN COOLER & CHEST FREEZER,LOOSE WALL OUTLET COVERS.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & MOP SINK,SINK STOPPERS AT 3- COMP SINK.MUST REMOVE NEWS PAPER FROM SHELVING UNITS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REMOVE EXCESSIVE GREASE & FOOD DEBRI FROM FRYERS,PIPES OF COOKING EQUIPMENT,WHEEL BASES,GRILL & GRILL TABLE,MICROWAVE,,FILTERS AT HOOD,VENTILATION VENTS,SHELVING UNITS,EXHAUST FAN,PREP TABLES,CHEST FREEZERS,GARBAGE CANS.MUST DEFROST ALL CHEST FREEZERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN EXCESSIVE GREASE & FOOD DEBRI FROM FLOOR ALONG WALL BASES,UNDER,AROUND, HEAVY EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN FOOD DEBRI & GREASE BUILD UP FROM WALLS THROUGHOUT PREMISES .MUST REPAIR OR REPLACE DAMAGED & STAINED CEILING TILES THROUGHOUT PREMISES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE DAMAGED & MISSING LIGHT SHIELDS & LIGHT BULBS WHERE NEEDED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST PROVIDE A SELF CLOSING DEVICE ON WOMEN'S TOILET ROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST RECONNECT MOPS INK.MUST REPLACE MISSING FAUCET HANDLE ON MOP SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR ALL REFRIGERATORS & PROBE FOR FOOD TEMPS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN CLOSET & REAR YARD AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL FOOD PRODUCTS NOT IN ORIGINAL CONTAINERS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DETAIL CLEAN ALL COOKING EQUIPTMENT,i.e. INSIDE DEEP FRYER, OVEN.

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. PAINT/SEAL ALL RAW WOOD SURFACES i.e.PREP TABLE SHELF.

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 STAINED/DAMAGED CEILING TILES.

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. 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. DETAIL CLEAN ALL VENT COVERS THROUGHOUT, HEAVY WITH DUST. LEAKY HOT WATER FAUCET AT REAR EXPOSED HAND SINK, INCREASE WATER FLOW IN MEN'S WASHROOM.

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. ELEVATE ARTICLES IN STORAGE CLOSET.

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. MUST CLEAN WIRE SHELVES INSIDE REACH IN REACH-IN COOLERS

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN ALL LIGHT SHIELDS

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. MUST PROVIDE 3 SINK STOPPERS FOR 3 COMP. SINK AND REPAIR MOP SINK IN KITCHEN AREA