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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. OBSERVED PREPARED AND READY TO EAT FOODS STORED IN WALK-IN COOLER,3 DOOR REACH-IN COOLER,ON KITCHEN FLOOR,FOOD SUCH AS COOKED BEANS,COOKED MEATS,PUREED AND CLEANED PLATANOS ETC. WITHOUT COVERS,AND HAVE OTHER CONTAINERS STORED ABOVE THEM. PRODUCT NOT PROTECTED DURING STORAGE AND SERVICE. CITATION ISSUED 7-38-005a SERIOUS INSTRUCTED MANAGEMENT THAT ALL PREPARED AND READY TO EAT FOODS COVERED FIRST BEFORE STORING HAVE CLEAN SHELVES,AND STORE OR KEEP 6" OFF FLOORS AT ALL TIMES TO PREVENT POSSIBLE CONTAMINATIONS. CDI
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* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD PRESENT ON PREMISES AT THE TIME OF INSPECTION WHEN POTENTILALLY HAZAROUS FOODS SUCH AS CHICKEN,RICE,BEANS ,BEEF,PORK,ETC WERE BEING PREPARED AND SERVED.EVEN THOUGH MANAGEMENT HAS 2 CITY OF CHICAGO DISPLAYED ON FACILITY,NO ONE WAS ABLE TO PROVIDE IDENTIFICATION CITATION ISSUED 7-38-O12 SERIOUS INSTRUCTED MANAGEMENT TO ALWAYS HAVE A CERTIFIED FOOD MANAGER AVAILABLE ON PREMISES AND PROOF OF IDENTITY WHEN ABOVE MENTIONED FOODS ARE PREP AND SERVED.
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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. MUST PROVIDE LABELS WITH DATES ON CONTAINERS OF PREPARED FOODS IN COOLERS, AND ALSO LABEL DRY FOOD CONTAINERS WITH FOOD NAME.
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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. FOUND CLEANED UTENSILS [MULTI-USE & SINGLE SERVICE ARTICLES]ON SHELVING UNITS AND ON FLOORS IMPROPERLY STORED. INSTRUCTED MANAGEMENT TO INVERT[KEEP OR STORE UPSIDE DOWN] OR COVER WITH LID, AND ELEVATE 6" OFF THE FLOORS AT ALL TIMES. OPENED CAN FOODS IN COOLERS MUST BE EMPTIED INTO STORABLE CONTAINERS SUCH AS PLASTIC,GLASS OR STAINLESS STEEL BEFORE STORING IN COOLER. MUST REMOVE CUTTING KNIVES STORED BETWEEN STEAM TABLE AND PREP TABLE AND STORE PROPERLY.
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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. MUST PROVIDE SPLASH GUARDS ON EXPOSE HAND WASH SINKS IN KITCHEN ON STEAM TABLE AND ON PREP TABLE SIDES,AND AT FRONT SEVING AREA TABLE SIDE. MUST REMOVE CLOTH HAND DRYING SYSTEM IN TOILET AND PROVIDE PAPER NAPKIN INSTEAD. MUST ALSO REPAIR PAINT PEELS OR BADLY WARN OUT 3DOOR REACH-IN COOLER BOTTOM,AND RUSTED TOP OF PIZZA OVEN. MUST REMOVE SHELVING UNIT ABOVE STEAM TABLE.
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FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVING UNITS IN WALK-IN AND IN 3DOOR REACH-IN COOLERS WITH FOOD DEBRIS,PLASTIC CURTAINS ON KITCHEN ENTRANCE DOOR WITH STAINS,PLASTIC PANEL IN ICE MACHINE, INSIDE COMPARTMENT PANELS OF DEEP FRYER AND OVEN WITH GREASE,LID COVERS OF DRY FOOD STORAGE CONTAINERS, INSIDE OF 3DOOR REACH-IN COOLER ICE SCOOP IN SIDE ICE MACHINE WITH DIRTS,AND TOP OF PIZZA OVEN WITH STANDING WATER,ALL MUST BE CLEANED AND MAINTAIN SAME AT ALL TIMES. OUTER WALLS OF SAUCE MIXER POT AND THE LID ON PREP TABLE SHELF NEAR STOVE AND DRY STORAGE AREA NEEDS CLEANING.
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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. FLOORS AT DRY FOOD STORAGE WITH FOOD DEBRIS,FLOORS IN HOT WATER TANK AND FURNACE ROOMS NEEDS CLEANING.
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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. WALLS AT 3COMP.SINK PEELING,INSTRUCTED TO REPAIR.
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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. MUST REPAIR FAUCET DRIPPING AT 3COMP.SINK
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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. MUST REMOVE UNUSEABLE EQUIPMENTS UNDER PIZZA OVEN AND TOP OF IT.
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FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE CLEAN CONTAINER WITH LID FOR SERVING ICE AND A SEPARATE STORAGE CONTAINER FOR HOLDING ICE SCOOPS. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.