AL'S BEEF

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE IN THE COOK LINE PREP COOLER. NOTED CHEESE, 50-54 DEGREES F, 3.5 LBS; CUT TOMATOES, 52-55 DEGREES F, 1 LB; HAMBURGER, 51 DEGREES F, 34 LBS; TURKEY, 52 DEGREES F, 1 LB; CHICKEN, 50 DEGREES F, 15 LBS. IN THE SALAD PREP TOP COOLER, NOTED PASTA, 46 DEGREES F, 1 LB AND CUT TOMATOES, 46 DEGREES F, 1 LB. OPERATOR VOLUNTARILY DISCARDED $40 WORTH OF PRODUCT. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES. THE COOLERS WERE BOTH OBSERVED TO BE HOLDING PROPER AMBIENT TEMPERATURE OF 38 DEGREES. CRITICAL VIOLATION: 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS SHELF LINER UNDER GRILL. ALL EQUIPMENT SURFACES MUST BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LOOSE COLD WATER HANDLE ON REAR PREP HAND SINK.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD (BEEF, CHILI, HOT DOGS) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED WIPING CLOTHS STORED ON FOOD PREP COUNTERS AND CUTTING BOARDS. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING. MUST ALL BE SMOOTH, CLEANABLE SURFACES.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 3 LBS COOKED CHICKEN BEING HELD HOT ON UNLIT GAS STOVE TOP AT 119.9F. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $8.00. CRITICAL VIOLATION 7-38-005(A).

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED CROSS CONTAMINATION OF EMPLOYEE USING A BARE HAND TO APPLY A RAW BURGER PATTY TO THE GRILL THEN USE THE SAME HAND, UNWASHED, AND PUT ON A RUBBER GLOVE THEN CONTINUE TO HANDLE READY TO EAT FOODS SUCH AS BUNS.REVIEWED PROPER HYGIENE, HAND WASHING AND PREVENTION OF CROSS CONTAMINATION. CRITICAL VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING. MUST ALL BE SMOOTH, CLEANABLE SURFACES.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT DIRT BUILDUP ON THE UPPER INTERIOR OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED FACILITY TO CLEAN AND MAINTAIN FLOOR INSIDE OF THE MOP CLOSET.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GREASE BUILDUP ON THE HOOD FILTERS ABOVE THE REAR FRYERS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A SMALL LEAK AT THE 3 COMP FAUCET NECK. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN STORAGE SHELVING ABOVE 2-COMPARTMENT SINK IN REAR PREP AREA. MUST REMOVE DIRT AND DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HANDWASH SINK IN FRONT PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED ITEMS INSIDE WALK-IN COOLER NOT ELEVATED 6INCHES OFF THE FLOOR. MUST ELEVATE ITEMS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN REAR PREP AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN REAR FRYER FILTERS, AND INSIDE FRYER DOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO CLEAN ALL DUSTY CEILING VENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NEED TO CLEAN INSIDE ALL LIGHT SHIELDS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: UPON INSPECTION THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AT 100PM WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED.MANAGER ARRIVED ON PREMISES AT 130PM WITH VALID HIS CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST CLEAN AND SANITIZE LARGE POTATO CUTTING UTENSIL ON THE WALL IN THE REAR KITCHEN AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN ICE SHUTE AT COCA-COLA MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOOR DRAINS AT REAR KITCHEN AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST TIGHTEN FAUCET BASE TO REPAIR SMALL LEAK AT 3COMP SINK IN THE REAR KITCHEN.