FRIENDS OF WASHBURNE CULINARY INSTITUTE

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED, VISIBLE TO ALL PATRONS WHEN POTENTIALLY HAZARDOUS FOODS PREPARED AND SERVED,( MAKING SANDWICHES,SERVING SOUP,ETC)SERIOUS VIOLATION 7-38-012.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON WALLS IN DINING ROOM.MUST REPAIR.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY NOR A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS (SHRIMP, DELI MEAT) ARE BEING PREPARED, HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES FACILITY IS OPEN AND OPERATING. SERIOUS VIOLATION 7-38-012.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETERS IN SOME OF THE REFRIGERATORS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES. OBSERVED EMPLOYEE PREPARING TUNA SANDWICH FOR CUSTOMER ORDER FROM TUNA THAT WAS IN PREP COOLER DATED (PREPARED ON 10-17-16),MAINTAINED AT IMPROPER TEMPERATURE OF 50.5F.INSTRUCTED NOT TO SERVE TUNA TO CUSTOMER AND MANAGER DISCARDED SAND WHICH AND APPROX 2-LBS OF TUNA.ALSO IMPROPER COLD TEMPERATURE OF APPROX 1-LB OF TURKEY MAINTAINED AT 45.1F.MUST MAINTAIN COLD FOODS AT 40.F OR BELOW. APPROX $10.00. FOODS REMOVED AND DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION ISSUED 7-38-005A.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. FOOD BEING HANDLED,PREPARED FOR CUSTOMERS SANDWHICHES( TURKEY SANDWHICHES,SOUP,ETC.SERIOUS VIOLATION ISSUED 7-38-012.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUSTY LIGHT SHIELDS AND CEILING TILES IN DISH WASHING ROOM.MUST CLEAN/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO REFGERATION THERMOMETER INSIDE PREP COOLER.MUST PROVIDE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED, ONLY COPY. SERIOUS VIOLATION ISSUED 7-38-012

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEANING EQUIPMENT NOT MAINTAIN. MUST CLEAN,(REMOVE DEBRIS,ETC) DUST PANSAFTER USE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES WITH PRODUCT NAME AND DATE. FOUND VARIOUS ROUND CLEAR PLASTIC CONTAINERS HOLDING SOUPS AND OTHER PREPARED FOODS AS WELL AS LARGE PLASTIC CONTAINERS WITH RED LIDS HOLDING NUTS, SPICES, OATS NOT LABELED. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS TO PREVENT PEST BREEDING. ALSO MUST REPAIR BROKEN WALL COVING ACROSS FROM THE BAKING OVEN AT THE PREP AREA.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE ALL STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR THE NEXT ROUTINE INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE PROPER SHELVING FOR ITEMS STORED ON FLOOR UNDER FRONT COUNTER. ITEMS SHOULD BE STORED 6" OFF FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: RESEAL COVING AT FLOOR NEXT TO 3-DOOR COOLER IN PREP AREA OR WHERE NEEDED TO PREVENT PEST HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAINT/REPLACE ALL WATER DAMAGED CEILING TILES IN THE LADIES AND MEN'S RESTROOMS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST INSTALL A SPLASH GUARD AT THE FRONT EXPOSED HANS SINK.