SAMMY'S RED HOTS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEE REPORT FROM 7-6-2010 FOR DESCRIPTION OF VIOLATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SEE REPORT FROM 7-6-2010 FOR DESCRIPTION OF VIOLATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEE REPORT FROM 7-6-2010 FOR SESCRIPTION OF VIOLATION.

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 REFRIGERATED FOOD STORAGE AT IMPROPER TEMPERATURE. FOUND WALK IN COOLER AT 47.8 DEGREES F. MUST REPAIR OR ADJUST SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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 FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 156LBS OF RAW BEEF,RAW FISH AND SOFT SERVE ICE CREAM AND SHAKE MIX AT IMPROPER TEMPERATURES RANGING BETWEEN 47.8-54.1 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION # 29 FROM REPORT # 160417 ON 6-23-2010 NOT CORRECTED. (35)MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT. (36)MUST PROVIDE LIGHT SHEILD ON LIGHT OVER THREE COMPARTMENT SINK WHERE NEEDED. MUST PROVIDE PROPER END CAPS FOR LIGHTS OVER TWO COMPARTMENT SINK AND WHERE MISSING. MUST CORRECT ALL SERIOUS VIOLATIONS WITHIN 5 BUSINESS DAYS. CRITICAL CITATION ISSUED 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN AND REPAINT RUSTY SHELVING RACKS IN WALK IN COOLER AND OVER 3 COMPARTMENT SINK OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN HAND SINK AND HOOD OVER COOKING EQUIPMENT. ALSO DETAIL CLEAN ALL MULTI USE BULK FOOD ITEM CONTAINERS AND DUSTY COVER IN EMPLOYEE WASHROOM. CLEAN ALL COOKING EQUIPMENT AND ATTACHED PIPING,WHEELS,HANDLES,ETC IN MORE DETAIL AND REMOVE EXCESSIVE GREASE AND FOOD DEBRIS FROM ALL SIDES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING OVER COOKLINE IN POOR REPAIR. MUST REPAIR. MUST REPAIR WATER DAMAGED CEILING AND OPENINGS OVER SAID AREA. MUST REPAIR CRACKED WALL TILE ABOVE 2 COMPARTMENT SINK AND ALONG SIDE THE TWO COMPARTMENT SINK.

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 REFRIGERATED FOOD STORAGE AT IMPROPER TEMPERATURES. FOUND WALK IN COOLER AT IMPROPER TEMPERATURE OF 53 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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 FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 400LBS OF CATFISH, WHITE FISH,CHEESE,EGGS,COLE SLAW,ITALIAN BEEF,CORN BEEF,TURKEY,SOFT SERVE ICE CREAM MIX AND SOUR CREAM IN WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 49-56 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS FROM REPORT NUMBER 160299 ON 3-19-2010 NOT CORRECTED. (32)MUST REPLACE BROKEN LID TO ICE MACHINE AND REMOVE TEMPORARY PLASTIC BAG COVER. (33)MUST DETAIL CLEAN INTERIOR AND EXTERIOR OFF ALL FRYERS AND COOLERS INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. (34)MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,SINKS,STEAM TABLE,AND COOLERS THROUGHOUT AND REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. MUST ALSO REMOVE STANDING WATER FROM FLOORS IN BASEMENT. (35)MUST SEAL OPENING ALONG BOTTOM OF WALL BASE BETWEEN HOT HOLDING UNIT AND LARGE POP COOLER. MUST ALSO REPLACE STAINED CEILING TILES THROUGHOUT. DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT,STEAM TABLE AND COOLERS AND REMOVE ALL GREASE BUILD UP. MUST ALSO REPAINT DINGY/DIRTY WALLS THROUGHOUT WHERE NEEDED.(36)MUST PROVIDE LIGHT SHEILD ON LIGHT OVER THREE COMPARTMENT SINK WHERE NEEDED. MUST ALSO PROVIDE THE PROPER END CAPS FOR LIGHTS OVER TWO COMPARTMENT SINK AND WHERE MISSING. (41)MUST BETTER ORGANIZE CLUTTERED AREAS ON THE SIDES OF STAIRWELL LEADING TO BASEMENT. MUST CORRECT ALL PREVIOUS MINOR VIOLATIONS. SERIOUS CITAION ISSUED 7-42-090.

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. CLEAN AND REPAINT RUSTY SHELVING RACKS IN WALK IN COOLER AND OVER 3 COMPARTMENT SINK OR REPLACE.

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. DETAIL CLEAN HAND SINK AND HOOD OVER COOKING EQUIPMENT. ALSO DETAIL CLEAN ALL MULTI USE BULK FOOD ITEM CONTAINERS AND DUSTY VENT COVER IN EMPLOYEE WASHROOM.

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. CEILING OVER COOKLINE IN POOR REPAIR. MUST REPAIR WATER DAMAGED CEILING AND OPENINGS OVER SAID AREA. MUST REPAIR CRACKED WALL TILE ABOVE 2 COMPARTMENT SINK AND ALONG SIDE THE TWO COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEE REPORT FROM 3/19/2010

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SEE REPORT FROM 3/19/2010

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEE REPORT FROM 3/19/2010

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEE REPORT FROM 3/19/2010

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: SEE REPORT FROM 3/19/2010

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SEE REPORT FROM 3/19/2010

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE BROKEN LID TO ICE MACHINE AND REMOVE TEMPORARY PLASTIC BAG COVER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS AND COOLERS INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. ALSO DETAIL CLEAN PREP TABLES AND SINKS AND REMOVE ALL FOOD DEBRIS AND GREASE BUILD UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,SINKS,STEAM TABLE AND COOLERS AND THROUGHOUT AND REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. MUST ALSO REMOVE ALL STANDING WATER FROM FLOORS IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL OPENING ALONG THE BOTTOM OF WALL BASE BETWEEN HOT HOLDING UNIT AND LARGE POP COOLER. MUST ALSO REPLACE ALL STAINED CEILING TILES THROUGHOUT. DETAIL CLEAN ALL WALLS BEHIND COOKING EQUIPMENT,STEAM TABLE AND COOLERS AND REMOVE ALL GREASE BUILD UP. MUST ALSO REPAINT DINGY/DIRTY WALLS THROUGHOUT WHERE NEEDED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHEILD ON LIGHT OVER THREE COMPARTMENT SINK WHERE NEEDED. MUST ALSO PROVIDE THE PROPER END CAPS FOR LIGHTS OVER TWO COMPARTMENT SINK AND WHERE MISSING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST BETTER ORGANIZE CLUTTERED AREAS ON THE SIDES OF STAIRWELL LEADING TO BASEMENT.

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 FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 22LBS OF COOKED CATFISH,PIZZA PUFF,GYRO MELT AND 1 DOZEN EGGS AT IMPROPER TEMPERATURES RANGING BETWEEN 52-56 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A. (COOLER WHERE ABOVE MENTIONED PRODUCTS WERE BEING HELD WAS AT 40 DEGREES. NO CITATION ISSUED FOR FACILITIES)

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. FOUND EVIDENCE OF RODENTS ON SITE. FOUND APPROXIMATELY 40-50 RAT DROPPINGS SCATTERED THROUGHOUT BASEMENT FOOD STORAGE AREA BEHIND HOT WATER HEATER, UNDER STORAGE SHELVES AND THROUGHOUT. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND THREE COMPARTMENT SINK IN POOR REPAIR. FOUND NOZZLE TO COLD WATER SOURCE AT THREE COMPARTMENT SINK BROKEN OFF PREVENTING THE USE OF COLD WATER AT THE THREE COMPARTMENT SINK. MUST REPAIR BROKEN NOZZLE AND MUST PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. SERIOUS CITATION ISSUED 7-38-030.

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. MUST REPLACE BROKEN LID TO ICE MACHINE AND REMOVE TEMPORARY PLASTIC BAG COVER.

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 DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS AND COOLERS INCLUDING ALL ATTACHED LEGS, WHEELS AND PIPING. ALSO DETAIL CLEAN PREP TABLES AND SINKS AND REMOVE ALL FOOD DEBRIS AND GREASE BUILD UP.

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. MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,SINKS,STEAM TABLE AND COOLERS AND THROUGHOUT AND REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. MUST ALSO REMOVE ALL STANDING WATER FROM FLOORS IN BASEMENT.

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 SEAL OPENING ALONG THE BOTTOM OF WALL BASE BETWEEN HOT HOLDING UNIT AND LARGE POP COOLER. MUST ALSO REPLACE ALL STAINED CEILING TILES THROUGHOUT. DETAIL CLEAN ALL WALLS BEHIND COOKING EQUIPMENT,STEAM TABLE AND COOLERS AND REMOVE ALL GREASE BUILD UP. MUST ALSO REPAINT DINGY/DIRTY WALLS THROUGHOUT WHERE NEEDED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE A LIGHT SHEILD ON LIGHT OVER THREE COMPARTMENT SINK WHERE NEEDED. MUST ALSO PROVIDE THE PROPER END CAPS FOR LIGHTS OVER TWO COMPARTMENT SINK AND WHERE MISSING.

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. MUST BETTER ORGANIZE CLUTTERED AREA TO THE RIGHT OF THE STAIRWELL LEADING TO THE BASEMENT.