CAPTAIN CAFE & BAKERY

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOUR, AND FOOD SPILLS FROM FLOOR UNDER 3 COMPARTMENT SINK AND AROUND COOKING EQUIPMENT. CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AND CEILING TO REMOVE ALL DUST BUILD UP. CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SOME FOOD ITEMS STORED IN PLASTIC BAGS IN WALK-IN COOLERS. MUST USE FOOD GRADE CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AROUND AND UNDER PREP TABLES, HEAVY EQUIPMENT AND PALLETS IN KITCHEN AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER UNDER PREP TABLES AT REAR ORGANIZE AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER AND AROUND SOME KITCHEN EQUIPMENT.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: NO SELF CLOSING DEVICE FOUND ON EMPLOYEE WASHROOM DOOR; PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN LOWER WALL UNDERNEATH THE THREE COMP SINK IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN THE EXTERIOR SURFACE OF THE THREE COMP SINK COMPARTMENTS AND THE EXTERIOR TOP OF THE GREASE RECEPTOR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE. FOUND THE FOLLOWING FOOD ITEMS STORED IN UNREFRIGERATED DISPLAY CASE. 10 LBS OF CUSTERED PIES, 8LBS OF HOT DOGS IN BUN, 1 HAM SANDWICH, 3 LBS OF CREAM FILLED BUNS, 3 LBS OF COOKED NOODLES WITH SAUTED ONIONS AND OTHER VEGETABLES. ALL STORED AT TEMP BETWEN 64.6F-71.3F, INSTRUCTED MGR TO KEEP SUCH FOODS STORED 140F OR HIGHER, 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $100. CRITICAL CITATION ISSUED 7-38-005A

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FAN COVERS IN PREP COOLERS NOT CLEAN, SHELVES IN REAR KITCHEN NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK-FOOD, SPRAY BOTTLES AND SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF FOOD CONTAIONERS NOT CLEAN, GREASEY SURFACES, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN SHELVES INSIDE OF WALK-IN COOLER AND BOTTOMS OF PREP TABLES IN KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN FLOOR OF WALK-IN COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHT AMOUNTS OF DUST OBSERVED INSIDE OF FAN COVER OF WALK-IN COOLER AND ON VENTS ABOVE COOKING EQUIPMENT; CLEAN BOTH. SOME DUST OBSERVED ON CEILING VENTS IN THE DINING AREA; CLEAN VENTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF WALK IN COOLER AND ALL SHELVES. CLEAN AND MAINTAIN CLEAN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING. CLEAN UNDER AND AROUND ALL EQUIPMENT. CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND 3COMPARTMENT SINK NOT CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN UNDER 3 COMPARTMENT SINK AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND WASHCLOTHS NOT PROPERLY STORED.

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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT FRONT DISPLAY CASE: 18 HAM AND CORN FILLED BUNS, 33 READY TO EAT EGG CUSTARDS, AND 2 STICKY RICES AT 75.5-92.0F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN COOKING STOVE BURNERS AND HAND WASH SINK AT REAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN UNDER AROUND EQUIPMENT AT MAIN KITCHEN, STORAGE RACKS, AND UNDER AROUND THREE COMPARTMENT SINK.

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. CLEAN STAINED CEILING PANELS AT REAR KITCHEN, REMOVE YELLOW STAINS FROM WALL AND CEILING NEXT TO LARGE OVENS BEHIND VENTIALTION HOOD. CLEAN WALLS AT FRONT BEVERAGE STATION TO REMOVE DUST.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHT BULB IN UPRIGHT COOLER AT PREP AREA.

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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS OFFERED FOR SALE ON TOP OF FRONT DISPLAY CASE AT IMPROPER TEMPERATURES OF 80.3-88.4F: 7 CURRY BEEF TURNOVERS, 16 BBQ TURNOVERS, 3 TURNIP CAKES, 5 PAN FRIED NOODLES, AND 4 STICKY RICES AT APPROXIMATE VALUE OF $50.00. NO TIME/TEMPERATURE LOGS PROVIDED FOR SAID FOOD ITEMS. MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS. CRITICAL 7-38-005(A) ISSUED. All cold food shall be stored at a temperature of 40F or less.

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. OBSERVED POOR HYGIENIC PRACTICES BY FOODHANDLERS AT FRONT AND REAR PREP AREAS. FRONT FOODHANDLER MULTI-TASKING PACKAGING READY TO EAT PASTRIES, THEN HANDLE MONEY FROM CUSTOMER, THEN PACKAGING COOKED NOODLES INTO CONTAINERS WITHOUT WASHING HANDS BETWEEN SAID TASKS. FOODHANDLERS AT REAR PREP AREA USING DIRTY APRON TO WIPE HANDS AND THEN HANDLE DOUGH WITH BARE HANDS AND OTHER FOODHANDLER DRINKING BEVERAGE AT PREP TABLE WITH EXPOSED DOUGH ON SAME TABLE. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE BETWEEN EVERY POSSIBLE CONTAMINATION AND CHANGE IN TASK TO PREVENT CONTAMINATION OF FOOD PRODUCTS. CRITICAL 7-38-010(A) ISSUED.

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. INSTRUCTED TO LABEL BULK FOOD CONTAINERS. INSTRUCTED TO LABEL READY TO EAT PACKAGED FOOD ITEMS AT FRONT DISPLAY AREA.

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. INSTRUCTED TO REMOVE CARDBOARD LINING FROM ALL PREP, STORAGE, AND WALK-IN COOLER SHELVES. INSTRUCTED TO REMOVE MILK CRATES BEING USED AS STORAGE RACKS.

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. INSTRUCTED TO CLEAN INTERIOR OF COOKING EQUIPMENT,UNDER, AROUND REFRIGERATION UNITS, PREP TABLES, WALK-IN COOLER AT WALLS/CEILING/FAN COVERS INSIDE REFRIGERATION UNITS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO PROVIDE LIGHTING AT REAR PREP AREA, AT VENTAILTION HOODS, AND INSIDE REFRIGERATION UNIT. INSTRUCTED TO PROVIDE LIGHT SHIELDS AT LIGHT BULB AT VENTILATION HOOD.

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. INSTRUCTED TO PROVIDE VENTILATION ABOVE LARGE OVEN AT PREP AREA. INSTRUCTED TO REPAIR LEAKS AT FAUCET CONNECTION AT THREE COMPARTMENT SINK AND AT HANDLE AT UTILITY SINK. INSTRUCTED TO ADJUST HANDLES AT WASHBOWL IN TOILET ROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. FRONT FOODHANDLER MUST WEAR HAIR RESTRAINT WHILE HANDING FOOD.