CORONAS COFFEE II

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND FRONT DISPLAY COOLER AT IMPROPER TEMPERATURE(STORED IN IT POTENTIALLY HAZARDOUS FOOD, MILK,FRESH SQUEEZED ORANGE JUICE ETC.).PRESENT AIR TEMPERATURE OF COOLER 50.3F.OWN THERMOMETER SHOWED TEMP. OF 50F. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.ONCE DISPLAY COOLER IS REPAIRED CONTACT VIA FAX PUBLIC HEALTH(FAX # 312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO60135-17

• 3

  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. All hot food shall be stored at a temperature of 140F or higher.FOUND COOKED SLICED GREEN AND YELLOW PEPPERS STORED IN DISPLAY COOLER IN PREP AREA AT TEMPERATURE OF 88.7F TO 97.6F,(COOLER TEMPERATURE OF 40.5F);ALSO FOUND CHICKEN SOUP STORED IN TWO DOOR REACH IN COOLER AT TEMP OF 49.7F TO 50.1F(FOOD WAS COOKED ON 2-21-10); ALSO FOUND 5 GALLONS OF WHOLE MILK AT TEMP OF 45.5F, 46.2F, 48.6F; 5 GALLONS OF FAT FREE MILK AT TEMP 45.5F, 46.5F, 46.2F, 46.9F, 46F;1/2 GALLONS OF 2 PERCENT MILK AT TEMP OF 49.1F; 1 HEAVY WHIPPING CREAM AT TEMP OF 47,6F;5 PLASTIC GLASSES OF FRESHLY SQUEEZED ORANGE JUICE AT TEMP OF 50.9F, 51.6F, 52F,(MILK AND JUICE WERE STORED IN FRONT DISPLAY COOLER, WHICH WAS AT IMPROPER TEMPERATURE). ALL PRODUCTS WAS DISCARDED AND DENATURED. POUNDS VALUE . CRITICAL VIOLATION:7-38-005(A) HOOOO60135

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  HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES, OBSERVED EMPLOY WARING FOOD GLOVES HANDLING MONEY,REGISTER,AND TAKING FOOD ORDER FROM CUSTOMERS, RETURNED IN PREP AREA AND WITHOUT REMOVING GLOVES AND WASHING HANDS ,PREPARED SANDWICH'S(A READY TO EAT PRODUCT).HAND WASHING PROCEDURE WAS EXPLAINED TO MANAGER.CRITICAL VIOLATION:7-38-010(A) HOOOO60136-18

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees.EXPOSED HAND SINK NOT ACCESSIBLE; INSIDE THE WASHBOWL WAS STORED FOOD CONTAINERS,AND A FOOD STRAINER WITH WASHED CUT LETTUCES.IN FRONT OF THE EXPOSED HAND SINK A GARBAGE CONTAINER. ALL ITEMS REMOVED AFTER MY REQUEST.EXPLAINED TO LEAVE SINK ACCESSIBLE AT ALL TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO60136-18

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  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 INTERIOR OF CHEST FREEZER (FOOD DEBRI IN IT), STORED I.N BASEMENT

• 38

  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.PROVIDE STOPPERS FOR 3 COMPARTMENT SINK.

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  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 A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE