PORKCHOP

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND SLIGHT GRIME BUILD-UP AT THE INNER PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND PUDDLES OF WATER UNDER AND AROUND THE ICE MACHINE IN REAR AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN DRY TO PREVENT PEST BREEDING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND LEAKING PIPE BEHIND THE ICE MACHINE IN THE REAR AREA CAUSING LARGE PUDDLE OF WATER. MUST REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: FOUND 3 FOOD PREP STAFF MEMBERS WITHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO PROVIDE ALL EXISTING AND NEW EMPLOYEES WITH THEIR IDPH FOOD HANDLER'S CERTIFICATES AT ALL TIMES. NEW HIRES MUST OBTAIN THEIR IDPH FOOD HANDLER'S CERTIFICATES WITHIN 30 DAYS OF HIRE DATE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE CUTTING BOARD ON THE COLD-HOLDING UNIT THAT WAS TAGGED FOR BEING OUT OF TEMPERATURE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILES MUST BE INSTALLED ABOVE THE STEAM TABLE BEHIND THE FRONT COUNTER OR THE SNEEZE GUARD HOVERING OVER THE STEAM TABLE SHALL BE EXTENDED TO COVER THE ENTIRE STEAM TABLE TO PROVIDE ADEQUATE FOOD PROTECTION AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: METAL STEMMED THERMOMETERS ARE REQUIRED ON SITE AT ALL TIMES WITH CALIBRATION TESTS PERFORMED DAILY.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND COLD-HOLDING UNIT IN THE PREP AREA UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION. AMBIENT TEMPERATURE WAS 51.3F BY MY THERMOMETER AND 52F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING FOODS INSIDE THE COLD-HOLDING UNIT AT IMPROPER TEMPERATURES: 6 BOTTLES OF SALAD DRESSING AT 52.1F, 3 CONTAINERS OF CHEESE AT 51.5F, COLESLAW AT 51.8F, PORK RIBS AT 53.1F, TARTAR SAUCE AT 50.8F, 2# OF BUTTER AT 48F, MAYO AT 50.2F, SLICED TOMATOES AT 50.4F, CONTAINER OF FISH AT 51.8F, BONELESS PORK CHOPS AT 53F, CHICKEN DRUMSTICKS AT 51F, AND SAUSAGES AT 52.3F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $250. CRTICAL VIOLATION 7-38-005A

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED: OBSERVED POOLS OF GREASE ON THE EXTERIOR SURFACE OF ALL THE GREASE RECEPTACLES ONSITE AND ALSO THE GROUND SURFACE BELOW WITH GREASE TRAILS FROM THE RECEPTACLES POOLING ALL THE WAY TO THE DUMPSTERS. ALL RECEPTACLES AND GROUND SURFACE AREA UNDER AND IN THE VICINITY MUST BE THOROUGHLY CLEANED AND MAINTAINED AT ALL TIMES. SERIOUS VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE CUTTING BOARD ON THE COLD-HOLDING UNIT THAT WAS TAGGED FOR BEING OUT OF TEMPERATURE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR DEEP FREEZER AND THE POTATO FRENCH FRY PRESS TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT AND LOWER COMPARTMENTS OF THE DEEP FRYERS TO REMOVE GREASE DEBRIS BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARD NEEDED AT FRONT EXPOSED HANDWASH SINK IN KITCHEN AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SSANITIZE ALL FOOD CONTACT SURFACES, COUNTER TOPS AND EQUIPMENT OF DUST BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CCLEAN/SANITIZE FLOORS THROUGHOUT.

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

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE LIGHTING IN KITCHEN AREA AT CEILING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST RREMOVE ALL CONSTRUCTION DEBRIS, EQUIPMENT AT REAR ORGANIZE AND MAINTAIN.