D' S HOUSE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES AT THE HOT HOLDING UNITS; CHICKEN WINGS AT 122.3F, MAC N CHEESE AT 102.3F, AND YAMS AT 100.3F. MANAGEMENT VOLUNTARILY DISCARDED 8#'S OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING ITEMS WERE SOILED AND NEED TO BE DETAIL CLEANED AND MAINTAINED; POTATO CHOPPER, INTERIOR OF THE STEAM TABLE, INTERIOR OF THE REACH-IN FREEZERS IN MIDDLE PREP AREA, COOKING EQUIPMENT(DEEP FRYERS, GRILL,ETC.), AND CLEAN AND SANITZE THE CUTTING BOARDS IN BOTH PREP AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN AND MAINTAIN THE FLOORS UNDER THE STEAM TABLE AND COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL A HANDWASHING SINK IN THE REAR PREP AREA WHERE STAFF PREPARES PIZZAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF COOKING EQUIPMENT IN KITCHEN NEEDS CLEANING. MUST CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLBASE AT CORNERS AND BEHIND HEAVY EQUIPMENT AT REAR. MUST CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN PREP AREA BY 3-COMPARTMENT SINK NEED CLEANING. MUST CLEAN

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE/PROPERLY STORE UNUSED EQUIPMENT AT REAR, REMOVE CLUTTER ORGANNIZE AND MAINTAIN REAR AREA AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR/INTERIOR OF UNUSED COOLER AND INTERIOR OF FREZZER NOT CLEAN. CLEAN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL NEXT TO PREP TABLE NOT CLEAN. CLEAN SAME.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK UNDER 3-COMPARTMENT SINK. REPAIR SAME.

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. LABEL AND DATE ALL PREPARED FOOD IN COOLERS AND BULK CONTAINERS IN REAR PREP AREA.

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. INVERT ALL CLEAN MULTI-USE CONTAINERS/UTENSILS AND PROVIDE ADEQUATE SHELVING FOR STORAGE.

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT AREAS.

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. SEAL OPENINGS ALONG BASEBOARDS NEAR REAR COOLER AND 3-COMP SINK. REMOVE SPIDER WEBS ALONG CEILING AND WALLS IN PREP AND BASEMENT AREAS.

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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN GARAGE AND BASEMENT AREAS.

* 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. MUST PROVIDE CITY OF CHICAGO FOOD SANITATION CERTIFICATE/ENROLL IN CLASS FOR CITY OF CHGO CERTIFICATE.

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. OBSERVED RAW WOOD,MUST SEAL ALL RAW WOOD SURFACES. ALSO, MUST INSALL BARRIER AT EXPOSE HAND SINK ,AND COFFEE SERVICE AREA.

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.OBSERVED BRICKS IN SEVERAL AREAS OF PREMISES,INCLUDING PREP AREA,MUST SEAL. ALSO,WALL IN POOR REPAIR AT BASEMENT DOOR AREA /OPENINGS,MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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 ALL UNUSED EQUIPMENT/COOLERS ETC, NOT USING.