EVERGREEN CONVENIENT FOOD

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURES OF DELI DISPLAY UNIT AT 46.5F WITH READY TO EAT LUNCHEON MEATS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A).CITATION ISSUED.

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.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT SLICING LUNCHEON MEATS STORED INSIDE OF DELI DISPLAY UNIT AT SPICED LUNCHEON MEATS 48.8F-48.7F,BOLOGNA 48.2F,TURKEY HAM 48.3F,RAW SHELLED EGGS 66.6F IN A BOWL ON PREPTABLE.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.MUST HAVE COLD HOLDING AT 40 OR BELOW.APPX 70LBS.$125.(CRITICAL 7-38-005A)CITATION ISSUED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 30 MOUSE DROPPINGS ON FLOOR ALONG WALL BASES BEHIND CHEST & UP RIGHT FREEZERS,UNDER POP & PAPER TOWEL DISPLAY.ALSO FRONT & REAR DOORS NOT TIGHT FITTING.INCOMPLETE PEST CONTROL LOG BOOK(NO LICENSE)& INCORRECT NAME ON RECEIPT NEEDED TO MAKE CONTRACT FOR NEW OWNER..MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/9/12.(SERIOUS 7-38-020)CITATION ISSUED.

* 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.NO CERTIFIED FOOD MANAGER ON SITE WHILE READY TO EAT SLICING LUNCHEON MEATS,CHEESE SAUCE IS BEING PREPARED & SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES.(SERIOUS7-38-012)CITATION ISSUED.

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. DETAIL CLEAN INSIDE OF BAN SAW AND MEAT SLICER.

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. DETAIL CLEAN INSIDE OF ALL REACH-IN COOLERS, REMOVING ANY CARDBOARD, PAINT RUSTY SURFACES INSIDE OF COOLERS, CLEAN/DISGUARD ALL CUTTING BOARDS WITH DEEP STAINS AND GROVES. PAINT ALL RAW WOOD SURFACES THROUGHOUT.

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. SECURE ALL LOOSE COVING THROUGHOUT, DETAIL CLEAN FLOORS THROUGHOUT, SEAL ALL RAW FLOOR SUFRACES i.e. IN REAR.

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 ALL HOLES, OPENINGS AROUND PIPES, CRACKS MAKE WALLS THROUGHOUT SMOOTH AND EASY CLEANABLE. ELEMINATING SEAPAGE IN REAR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS ON LIGHTS IN FOOD PREP AREAS/ ALL REACH IN COOLERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE A BACK FLOW DEVICE (AIR GAP) ON MOP SINK.

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. NOTED CLUTTER THROUGHOUT i.e. IN WALK-IN COOLERS (3), UNUSED OFFICE MUST ORGANIZE, ELEVATE 6-12 INCHES FROM FLOOR), REPAIR/DISGUARD ARTICELS