THE WORKS NORTH LOOP INC

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF 2 DOOR REFRIGERATION UNIT TO BE IMPROPER AT 51.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:CHICKEN 54.6F/44.4F, HAM 45.5F, HOT DOGS 47.5F, EGGS 52.7F,CHEESE 44.4F,GYROS 118F.TOMATOES 46.4F, HAMBURGERS 131.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 190 LBS OF PRODUCTS WORTH $410.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNIT STORED IN PLASTIC BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS IN AN APPROVED FOOD GRADE CONTAINER WITH TIGHT FITTING LIDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED SHELVES ON PREMISES WITH DIRT GREASE AND OLD FOOD PARTICLES ESPECIALLY BY THE 3 COMPARTMENT SINK AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGH OUT. MUST UPGRADE HOUSE KEEPING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED HEAVY GREASE ACCUMULATION INSIDE HOOD AND EXHAUST OF COOKING STOVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.....NOTED STAINED CEILINGS AND WALLS THROUGH OUT THE KITCHEN AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES PERSONAL ITEMS STORED ON SAME SHELF FOR FOOD, INSTRUCTED TO STORE SEPARATELY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS AND CRUMBS AT ALL CORNERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR IN THE STAFF RESTROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND 2 2DR COOLERS NOT MAINTAINING PORPER TEMPERATURE COOLER ON LEFT SIDE AT 60.8F AND COOLER ON RIGHT SIDE AT 56.3F ALL COOLER, REFRIGERATORS AND COLD HOLDING UNITS MUST MAINTAIN 40F AND BELOW AT ALL TIMES. COOLERS HAVE BEEN TAGGED AT THIS TIME. MUST CONTACT CDPH FOR TAG REMOVAL WHEN COOLERS ARE IN OPERATING CONDITION.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. FOUND CUT TOMATOES AT 60.1F, SOUR CREAM 54.8F, HAM 59.3F AND TURKEY AT 60.5F AT THE COOLER ON THE LEFT 5LBS TOTAL AT $25.00 VALUE. IN THE RIGHT COOLER FOUND 10LBS OF HAM AT 57.8F AND TURKEY AT 56.4F VALUE $35.00 ALL ABOVE MENTIONED ITEMS WERE VOLUNTARILY DISCARDED AND DENATURED. COLD FOODS MUST ALWAYS MAINTAIN 40F AND BELOW.CDI.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS AND CRUMBS AT ALL CORNERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR IN THE STAFF RESTROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: PREP COOLER TOP SECTION AND INSIDE SHELVES NOT CLEAN, STUCK FOOD DEBRIS AND GREASY SURFACES, INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST KEEP THERMOMETERS IN THE WARMEST PART OF COOLER NOT TUCKED IN REAR. FOR PROPER READING AND MONITORING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES PERSONAL ITEMS STORED ON FOOD SHELVES, INSTRUCTED TO STORE AWAY.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OPEN DRINK CONTAINER FOR EMPLOYEES INSIDE PREP COOLER, INSTRUCTED TO PROVIDE CONTAINERS WITH LIDS.

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. MUST CLEAN SHELVES BY 3 COMP SINK AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST KEEP GOOD WORKING THERMOMETERS IN ALL PREP COOLERS.