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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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES OF 88.2F-100.2F: SEVEN COOKED DUCKS, THREE COOKED CHICKENS, ONE ROAST PIG INSIDE HOT HOLDING UNIT, SIX RAW DUCKS, 100 COOKED STICKY RICE LEAVE PACKAGES, 10 LBS COOKED CHICKEN AT 56.0F-75.6F INSIDE WALK IN COOLER. NO TIME/TEMPERTURE LOGS PROVIDED.MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS, APPROXIMATE VALUE $300.00. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AND HOT FOOD TEMPERATURES AT 140F AND ABOVE. CRITICAL 7-38-005(A) ISSUED.
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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. OBSERVED FOODHANDLER AT FRONT COUNTER HANDLING MONEY, THEN CUTTING PRODUCE WITHOUT WASHING HANDS, FOODHANDLER TOUCHING FACE, THEN CUTTING RAW PORK AT REAR PREP AREA WITHOUT WASHING HANDS. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE BETWEEN MULTI-TASKING AND CONTAMINATION OF HANDS OCCURS, I.E HANDLING FOOD, THEN TOUCHING FACE, HANDLING MONEY, THEN FOODHANDLING. POOR HYGIENIC PRACTICES. CRITICAL 7-38-010(A) ISSUED.
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FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND OPEN FISH CASE AT FRONT AREA WITH NO SNEEZE GUARD NOR BARRIER TO PREVENT CONTAMINATION FROM CONTAMINATION, ALSO UNCOVERED RAW CHICKEN BEING STORED NEXT TO READY TO EAT STICKY RICE PACKAGES INSIDE WALK-IN COOLER. INSTRUCTED TO PROVIDE SNEEZE GUARD AT FRONT OPEN FISH DISPLAY CASE AND PROPERLY STORE RAW FOOD PRODUCTS, SEPARATE, AND AWAY FROM READY TO EAT FOOD ITEMS INSIDE WALK-IN COOLER. SERIOUS 7-38-005(A)ISSUED.
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DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND THREE COMPARTMENT SINK NOT MAINTAINED. FOOD DEBRIS, BUILD-UP NOTED IN DRAINS, SLOW DRAINING, FOOD PARTICLES COMING UP AT FIRST AND THIRD COMPARTMENT WHEN WATER RELEASED AT MIDDLE COMPARTMENT. OBSERVED LEAKAGE AT GREASE TRAP. INSTRUCTED TO CLEAN DRAINS, GREASE TRAP, AND MAINTAIN IN GOOD REPAIR. SERIOUS 7-38-030 ISSUED.
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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 PACKAGED FOOD ITEMS AT REFRIGERATION UNITS AND FOOD AISLES. ALSO, LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
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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 DEFROST ALL CHEST FREEZERS. INSTRUCTED TO REPLACE WORN, DARK STAINED CUTTING BOARDS AT FRONT AND REAR PREP AREAS. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES THROUGH OUT PREMISES.
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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. INSTRUCTED TO CLEAN EXTERIOR/INTERIOR OF FISH TANKS, RACKS/SHELVES INSIDE WALK-IN COOLERS, FAN GRID COVERS, TOILET IN WOMEN'S TOILET ROOM, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE BUILD-UP, AROUND HAND WASH SINK AT REAR PREP AREA, VENTILATION HOOD FILTERS, BOTTOM OF PREP SHELVES, WALLS AROUND PREP AREAS, STORAGE ROOM.
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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. INSTRUCTED TO REPAIR CRACKED,WORN FLOOR TILES AT PREP AREA. INSTRUCTED TO CLEAN FLOOR DRAIN AT REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT PREMISES, ESPECIALLY AROUND WALLBASE, INSIDE WALK-IN COOLER AND WALK-IN FREEZER TO REMOVE SPILLS. INSTRUCTED TO PAINT RUSTY WALK-IN FREEZER FLOOR.
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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. INSTRUCTED TO REPLACE DAMAGED CEILING PANELS. INSTRUCTED TO REPAIR WALLS AT REAR PRODUCE PREP AREA. INSTRUCTED TO SEAL ALL OPENINGS AROUND PIPING AND CONDUITS THROUGH OUT PREMISES.
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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. INSTRUCTED TO PROVIDE SHATTER PROOF BULBS AND OR LIGHT SHIELDS FOR LIGHT BULBS AT HOT HOLDING AREA AND PREP AREA.
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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 CLEAN DRAIN AT REAR HAND WASH 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. INSTRUCTED TO PROVIDE THERMOMETERS TO CHECK INTERNAL TEMPERATURE OF FOOD ITEMS.
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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. INSTRUCTED TO ORGANIZE CLUTTERED STRORAGE AREAS, REMOVE UNUSED ITEMS, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL, REMOVE STOCK FROM WOMEN'S TOILET ROOM, REMOVE MILK CRATES, TO PREVENT PEST HARBORAGE.
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ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. PRODUCE PREP AREA IN WALKWAY NEXT TO TOILET ROOMS. INSTRUCTED TO RELOCATE PRODUCE PREP AREA AND OR PROVIDE BARRIER TO PREVENT CUSTOMERS FROM WALKING THROUGH SAID AREA TO USE TOILET ROOMS.