FRESHII

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found potentially hazardous food at improper temperature in the top and lower interior of reach in cooler. Found a total of 1.6lbs of chicken @ 46.7F - 51.4F. Operator voluntarily discarded denatured foods valued at $6. Instructed all potentially hazardous foods must be held at 40F or below for cold, and 140F or above for hot foods. Critical violation 7-38-005(a).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found exposed hand sink in front prep area without soap. Instructed all hand sinks must be stocked with hot/cold water, soap and paper towels at all times. Operator provided soap during inspection. Critical violation 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No City of Chicago certified food manager on site while potentially hazardous foods being prepped/served (chicken, beef, etc). Instructed must have a City of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, cooked, and/or served. Instructed original certificates must be posted as well. Serious violation 7-38-012.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Found measuring scoops handles laying in food containers. Must removed utensils and store in a separate clean container, or only use utensils with longer handles. Must maintain.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE FRONT PREP EXPOSED HAND SINK BETWEEN SINK AND HOT HOLDING UNIT. MUST NOT USE MILK CRATES AS STORAGE SHELVING THROUGHOUT. SHELVING MUST HAVE ACCESS TO FLOORS FOR PROPER CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS OF THE WALK-IN COOLER AND WALK-IN FREEZER WITH FOOD SPILLAGE AND DEBRIS. MUST CLEAN AND MAINTAIN. DIRTY FLOOR DRAIN IN DINING CABINETS NEXT TO COLA DISPENSING SYSTEM. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES IN WALLS IN THE FOLLOWING AREAS: AT THE HOT WATER TANK, IN THE DINING ROOM CABINETS NEXT TO THE COLA DISPENSING SYSTEM. MUST SEAL ALL.