PAPAS PHILLY STEAK AND FISH

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZRDOUS FOODS AT IMPROPER TEMPURATURES; RAW CHICKEN BREAST AND WINGS AT 49.7F, 3 LBS, VALUED AT $20. RAW STEAK AT 47.3F, 1 LBS VALUED AT $5. MANAGER VOLUTARILLY DISCARDED FOOD. ALSO INFORMED MANAGER THAT ALL POTENTIALLY HAZARDOUS COLD AND HOT FOODS MUST BE 40F OR BELOW OR 140F OR ABOVE. CRITICAL VIOLATION. 7-38-005(A).

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GREASE BOX COVERED WITH EXCESSIVE GREASE, DIRT, AND DEBRIS. INSTRUCTED TO CLEAN, SANITIAZE AND MAINTAIN TO PREVENT REODENTS. SEROUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR THE DOOR GASKET ON THE 2-DOOR PREP COOLER AND 2-DRAWER PREP COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN, MAINAIN THE FOLLOWING FOOD CONTACT EQUIPMENT;UNDER THE FYRER AND GRILL, UNDER THE 3 COMP SINK; THE MOUNTED KNIFE RACK IN THE PREP AREA; DIRT AND DEBRIS OFF THE GREASE TRAP; DIRT, DUST AND DEBRIS FROM FAN COVERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS UNDER FRYER AND GRILL AND UNDER 3 COMP SINK AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE STAINED CEILING TILE IN REAR PREP AND STORAGE AREA.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER TRAINING CERTIFICATES ONSITE. INFO PROVIDED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: CABINET INTERIOR(S) OF DEEP FRYERS, STORAGE SHELVES UNDERNEATH PREP TABLES, ROLLING CART IN FOOD PREP AREA, CABINET INTERIOR UNDERNEATH WASH BOWL IN WASHROOM, CAN OPENER AND HOLSTER ATTACHED TO PREP TABLE, AND INTERIORS OF COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN OFFICE AREA, FOOD PREP AREA, IN REAR STORAGE AREAS, AND THROUGHOUT WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN LIGHT SHIELDS WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELIMINATE PEST HARBORAGE AREAS BY REMOVING CLUTTER IN UNUSED WASHROOM IN REAR AND IN OFFICE AREA BY DOOR LEADING OUT TO CUSTONER WAITING AREA. MUST DISCARD DIRTY MOP WATER IN MOP BUCKET AND HANG MOP TO AIR DRY TO PREVENT PEST BREEDING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED PREP TABLE IN FOOD PREP AREA ACROSS FROM 3 COMPARTMENT SINK NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 46.7F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND HAVE IT SERVICED. HELD FOR INSPECTION TAG PLACED ON UNIT. CITATION ISUED-CRITICAL 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: GYRO MEAT-111.3F, CUT TOMATOES-47.8F, ROAST BEEF-46.6F, STEAK BURGERS-50.1F, CHICKEN SOUP-111.5F, PIZZA PUFFS-46.8F. ALL HOT FOODS MUST BE HELD AT 140 DEGREES OR ABOVE AND ALL C0LD POTENTIALLY HAZARDOUS FOODS MUST BE STORED IN REFRIGERATION AND HELD AT 40 DEGREES OR BELOW. ALL FOODS FOUND AT IMPROPOER TEMPERATURES DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: CABINET INTERIOR(S) OF DEEP FRYERS, STORAGE SHELVES UNDERNEATH PREP TABLES, ROLLING CART IN FOOD PREP AREA, CABINET INTERIOR UNDERNEATH WASH BOWL IN WASHROOM, CAN OPENER AND HOLSTER ATTACHED TO PREP TABLE, AND INTERIORS OF COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN OFFICE AREA, FOOD PREP AREA, IN REAR STORAGE AREAS, AND THROUGHOUT WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN LIGHT SHIELDS WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELIMINATE PEST HARBORAGE AREAS BY REMOVING CLUTTER IN UNUSED WASHROOM IN REAR AND IN OFFICE AREA BY DOOR LEADING OUT TO CUSTONER WAITING AREA. MUST DISCARD DIRTY MOP WATER IN MOP BUCKET AND HANG MOP TO AIR DRY TO PREVENT PEST BREEDING.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012 (BEEF,ETC)

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DETAIL CLEAN REAR EXTERIOR OF BUILDING AND REMOVE CLUTTER AND OTHER DEBRIS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE WASTE GREASE CONTAINER NOT PROPERLY MAINTAINED. NOTED EXCESSIVE WASTE GREASE BUILD UP ON EXTERIOR OF GREASE RECEPTACLE. ALSO NOTED GREASE HANGING FROM THE RIM OF THE RECEPTACLE AND NOTED GREASE STAINS ON THE GROUND AROUND THE RECEPTACLE. MUST REMOVE EXCESSIVE GREASE AND PROPERLY MAINTAIN GREASE CONTAINER AND OUTSIDE AREAS. SERIOUS CITATION ISSUED 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012 (FISH,ETC)

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DETAIL CLEAN REAR EXTERIOR OF BUILDING AND REMOVE CLUTTER AND OTHER DEBRIS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: PREP TABLES AND SHELVES WHERE NEEDED, EXTERIOR OF REACH-IN DEEP FREEZER IN FOOD PREP AREA, HOOD AND FILTERS, INTERIORS & EXTERIORS OF COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN ALL ROOMS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED. SEAL ANY LOOSE BASEBOARDS. REPLACE ALL STAINED CEILING TILES THROUGHOUT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM METAL THERMOMETERS FOR MONITORING PRODUCT TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND EXPOSED HAND SINK IN FOOD PREP AREA BEING USED AS A STORAGE UNIT FOR BUS PANS. THIS SINK MUST BE ACCESSIBLE FOR USE AT ALL TIMES FOR HAND WASHING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST USE UTENSILS IN FOOD PREP AREA ON REFRIGERATED PREP TABLE AND MINIMIZE BARE HAND CONTACT WITH READY-TO-EAT FOODS. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH-IN COOLER IN REAR NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE RECORDED AT 49.1F-INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND HAVE IT SERVICED. HELD FOR INSPECTION TAG PLACED ON COOLER-CITATION ISSUED-CRITICAL 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: CHICKEN WINGS-65.1F AND 59.9F, BEEF-54.5F, POLISHES-51.1F, HOT DOGS-50.1F,-ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED(190LB VALUED AT $275.00). CITATION ISSUED-CRITICAL 7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER WASH HANDS IN 3 COMPARTMENT SINK WITH WATER, NO SOAP-MUST WASH HANDS IN DESIGNATED EXPOSED HAND SINK WITH SOAP AND WATER. CITATION ISSUED-CRITICAL 7-38-010(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 26 MICE DROPPINGS NOTED SCATTERED ALONG WALL BASES IN REAR MOP SINK AREA AND IN WASHROOM-MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND-CITATION ISSUED-SERIOUS 7-38-020.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: PREP TABLES AND SHELVES WHERE NEEDED, EXTERIOR OF REACH-IN DEEP FREEZER IN FOOD PREP AREA, HOOD AND FILTERS, INTERIORS & EXTERIORS OF COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN ALL ROOMS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AND DOORS THROUGHOUT WHERE NEEDED. SEAL ANY LOOSE BASEBOARDS. REPLACE ALL STAINED CEILING TILES THROUGHOUT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM METAL THERMOMETERS FOR MONITORING PRODUCT TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND EXPOSED HAND SINK IN FOOD PREP AREA BEING USED AS A STORAGE UNIT FOR BUS PANS. THIS SINK MUST BE ACCESSIBLE FOR USE AT ALL TIMES FOR HAND WASHING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST USE UTENSILS IN FOOD PREP AREA ON REFRIGERATED PREP TABLE AND MINIMIZE BARE HAND CONTACT WITH READY-TO-EAT FOODS. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS