FISHER APARTMENT (GOLDEN DINER)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND MOPS AND BROOMS NOT STORED PROPERLY.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HAND DRYING DEVICE OR PAPERTOWEL AVAILABLE AT EXPOSED HANDSINK. INSTRUCTED MUST BE AVAILABLE, CONVENIENT AND ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND NO PEST CONTROL LOG BOOK AVAILABLE. INSTRUCTED TO PROVIDE. A WRITTEN LOG SHALL BE MAINTAINED AND AVAILABLE AT ALL TIMES. SERIOUS VIOLATION 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISE AT THIS TIME. INSTRUCTED TO POST. CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS (MEAT, SOUP, SALAD, DAIRY PRODUCTS ETC.) SERIOUS VIOLATION 7-38-012

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND NO SUMMARY REPORT POSTED. MUST BE POSTED. INSPECTION SUMMARY MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-090 (B)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY BY WINDOW SILLS IN PREP AREA AND IN DINING AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REORGANIZE PREP AREA. MUST REMOVE UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DIRT BUILD UP ON WALLS BEHIND AND AROUND MOP SINK. MUST CLEAN AND MAINTAIN WALLS IN MOP SINK ROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETER INSIDE REACH IN PREP COOLER NOT WORKING. MUST PROVIDE WORKING THERMOMETER FOR COOLER.

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. FOUND 10 HALF PINT CARTONS OF MILK IN COOLER AT IMPROPER TEMPERATURE OF 45.5F AT THE TIME OF INSPECTION,COOLER WAS MAINTAINING 40F. I BELIEVE MILK MUST HAVE BEEN LEFT IN TEMPERATURE FOR A WHILE AND RETURNED TO COOLER. INSTRUCTED CERTIFIED FOOD MANAGER TO DISCARD ABOVE MILK,MAKING SURE ALL POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 40F OR BELOW AT ALL TIMES . NO CITATION ISSUED GOLDEN DINER.

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. INSTRUCTED TO CLEAN STAINS AND DEBERIS ON THE FOLLOWINGS: TOILET BOWLS IN GIRLS RESTROOMS,3COMP. AND EXPOSE HAND SINKS IN KITCHEN,SHELF UNIT UNDER PREP TABLE,INSIDE TOP ONF MICROWAVE,BAKE OVEN INSIDE,AND FOOD CART , AND MAINTAIN SAME AT ALL TIMES.

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. INSTRUCTED TO CLEAN DEBRIS ON FLOOR UNDER COUNTER SHELF IN KITCHEN.

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. CLEAN STAINS AND REPAIR PAINT PEELING ON WALLS IN KITCHEN AND IN BOYS RESTROOM BY SOAP DISPENSER.

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. ORGANIZE CLUTTER ON TOP OF BAKE OVEN AND AT EXPOSE HAND SINK IN KITCHEN.