GARRETT POPCORN SHOPS

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK IN BASEMENT FRONT DISH/PREP AREA. WHEN WATER IS RELEASED FROM 3RD SINK BASIN, WATER BACKS UP INTO 2ND SINK BASIN. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. INSTRUCTED TO USE BASEMENT REAR 3 COMP SINK IN DISH/ PRODUCTION AREA. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED UTILITY SINK BACKFLOW LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CEILINGS TILE PANELS IN BASEMENT PREP/ DISH AREAS EXCESSIVLY-STAINED CEILING TILES. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED MISSING MECHANICAL FAN AND FAN COVER IN UILITY SINK IN BASEMENT PREP/DISH, INSTRUCTED TO REPAIR AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED MISSING LIGHT SHIELD IN BASEMENT PREP/DISH AREA, INSTRCUTED TO REPLACE AND MAINTAIN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDS WASHING SIGNS IN EMPLOYEES RESTROOMS, INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DUST BUILD UP NOTED ON CEILING VENT ABOVE 3-COMP SINK, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE, WHITE GARBAGE CAN STYLE CONTAINERS OF POPCORN THROUGHOUT BASEMENT PREP AREA WITH NO LABELS. INSTRUCTED TO LABEL ALL BULK ITEMS WITH THEIR COMMON NAME.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE COPPER POTS BEING USED ADD CARAMEL AND CHEESE TO POPCORN UNABLE TO BE SUBMERGED IN 3 COMPARTMENT SINK. INSTRUCTED TO CREATE AND MAINTAIN A WRITTEN PROCEDURE FOR WASHING THESE ITEMS.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED A SLIGHT LEAK COMING FROM GREASE TRAP IN SECONDARY BASEMENT KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A BUILD UP OF BLACK SLIME ON CAULK AROUND 3 COMPARTMENT SINK IN BASEMENT PRIMARY PREP AREA. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN FREE OF SLIME.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: COOKS WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED HANDLED SCOOPS USED TO DISPENSE POPCORN LYING HANDLE DOWN IN THE CONTAINERS OF POPCORN. INSTRUCTED TO STORE SCOOPS EITHER IN THE FOOD WITH THE HANDLE FACING UP OR IN A SEPERATE CONTAINER IN BETWEEN USE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED PAINT CHIPPING AWAY FROM THE DOOR AND THE WALL NEXT TO THE DOOR LEADING INTO THE 1ST KITCHEN FROM THE 2ND KITCHEN. INSTRUCTED TO RESURFACE DOOR AND WALL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EMPLOYEE HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NO COLD RUNNING WATER AT HAND SINK IN THE MAIN BASEMENT PREP AREA. NOTED WATER AT 113-123 DEGREES F. MUST REPAIR OR ADJUST WATER AND MAINTAIN HOT AND COLD RUNNIG WATER AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST FROM THE EXTERIOR TOP OF THE GREASE TRAP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS AS NEEDED IN PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN WALLS AND CEILINGS AS NEEDED IN PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE LEAKY FAUCET AND INCREASE HOT WATER PRESSURE AT THE HAND SINK IN THE FIRST BASEMENT PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST BETTER ORGANIZE CLUTTER IN THE BASMENT STORAGE WALK IN COOLERS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED POPCORN ON THE FLOOR UNDER SHELVING AND ACCUMULATED GREASE AROUND THE FRONT KITCHEN 3 COMPARTMENT SINK GREASE TRAP. INSTRUCTED TO CLEAN FLOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE PLUMBING AT THE STOPPER POLE LEAKING UNDER THE FRONT KITCHEN 3 COMPARTMENT SINK RIGHT BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR THROUGHOUT THE BASEMENT PREP AREAS AND WALK-IN COOLER.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: (7-38-030) INADEQUATE PLUMBING. FOUND THE REAR PREP ROOM'S 3-COMP SINK DRAINING VERY, VERY SLOW. INSTRUCTED TO FIX PLUMBING. 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING WALL CORNER COVINGS IN THE REAR PREP ROOM OF THE BASEMENT-MUST REPLACE. The walls and ceilings shall be in good repair and easily cleaned.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY SODA CRATES USED FOR DRY STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.