United Employee Cafeteria (T1 C LL)

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 PREP COOLER 2 DOOR AT IMPROPER TEMPERATURE 50.2F ,NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,CRITICAL VIOLATION,CITATION ISSUED,TAGGED COOLER ,WHEN FIXED TO 40F OR BELOW MUST NOTIFY CDPH 312-746-8093,INSTRUCTED NOT TO USE COOLER

• 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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION CITATION ISSUED,THE FOLLOWING WERE DISCARDED RAW CHICKEN 50.1F,SLICED TOMATOES 49.8F,THOUSAND ISLAND DRESSING 50.2,MILK 46.9F ; INSTRUCTED FOODS MUST BE 40F OR BELOW

• 16

  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 FOOD IN THE SALAD BAR NOT PROTECTED DURING DISPLAY AND SERVICE,SERIOUS VIOLATION,FOUND RAISINS 2 LBS,BROWN SUGAR 2LBS,CROTONS 1 LB NOT COVERED FOR CUSTOMER'S SELF SERVICE IN THE SALAD BAR;INSTRUCTED MUST INSTALL SNEEZEGUARD TO PROTECT THE FOOD ;MANAGER DISCARDED THE FOOD

• 32

  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. BEHIND COOKING EQUIPMENT WITH ACCUMULATED DUST MUST CLEAN AND MAINTAIN; MUST INSTALL A SPLASHGUARD BETWEEN 1 EXPOSED HANDSINK AND GRILL; INTERIOR COOLER AND VENT MUST BE CLEAN AND MAINTAIN;MUST CLEAN EXTERIOR OF ICE MACHINE

• 33

  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. ALL CABINETS UNDER STEAM TABLE UNCLEAN,MUST CLEAN AND MAINTAIN;RACKS ON DISPLAY COOLER UNCLEAN, MUST CLEAN AND MAINTAIN

• 34

  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 UNDER AND BEHIND COOKING EQUIPMENT UNCLEAN ,MUST CLEAN AND MAINTAIN

• 35

  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 TILES ABOVE HANDSINK,IN DISH AREA UNCLEAN,MUST CLEAN;BASE WALLS AROUND DISH AREA UNCLEAN,MUST CLEAN AND MAINTAIN

• 36

  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. LIGHT FIXTURES IN PREP AREA MUST BE CLEAN AND MAINTAINED

• 40

  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. MUST PROVIDE THERMOMETER IN THE COOLER