ANDIES RESTAURANT II

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND WALK-IN COOLER AT IMPROPER TEMPERATURE 51.6F TO 52.9F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(CHICKEN-SOUPS-FETA CHEESE),TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT MAINTAINS 40F AND BELOW.(FAX#312-746-4240).CRITICAL VIOLATION:7-38-005(a) HOOOO62513-10

• 3

  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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:HOME MADE SOUR CREAM AT TEMP OF 50.5F TO 52.7F;CHICKEN SOUP AT TEMP OF 51.2F TO 51.8F;COOKED AND MASHED EGGPLANTS AT TEMP OF 53.4F; MINESTRONE SOUP AT TEMP OF 51.6F TO 53.6F;TABANI AT TEMP OF 53.9F; LAMB SAUCE OF TEMP OF 53.6F;TAHINI SAUCE AY TEMP OF 52.8F; HUMMUS AT TEMP OF 50F;MARINATE BEEF AT 53.1F; MARINATE CHICKEN AT TEMP OF 56.2F;MARINARA SAUCE AT TEMP OF 54.1F;SOURCREAM AT TEMP OF 52.7F; FETA CHEESE AT 52.9F.ALL FOOD HAD LABELS (7-25-10 TO 7-27-10)OF WHEN PRODUCTS WERE MADE.FOOD WAS STORED FROM ABOVE UNIT.MANAGER/OWNER DISCARDED AND DENATURED ALL FOOD.POUNDS 65,VALUE 310.CRITICAL VIOLATION:7-38-005(a) HOOOO62513-10

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ICE MACHINE USED FOR ICE BIN IN PREP AREA IN POOR REPAIR(THE EXCESS RUST, BLACK SLIME ENCRUSTED IN SURFACE OFINTERIOR OF WALL PANEL.NO DOOR AND RUST THROUGHOUT.INSTRUCTED TO REPLACE WITH AN ICE BIN UNIT.RUSTY SHELVES IN WALK-IN COOLER MUST BE REPLACED OR PAINT WITH NON-TOXIC PAINT.

• 33

  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.DETAIL CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP AND ENCRUSTED FOOD),CAN OPENER(CHANGE RUSTY BLADE)AND ALL SHELVES IN PREP AREA.

• 34

  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.DETAIL CLEANING FLOOR THROGHOUT THE PREMISES,SPECIALLY UNDER AND AROUND GREASE TRAP AND UNDER THE DISH MACHINE.

• 35

  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.BLACK MOLD AND SLIME ON WALL UNDER THE DISH MACHINE.REMOVE AND MAINTAIN.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHT SHIELD IN PERP AREA,ALSO CLEAN LIGTH SHIELD(DUST AND INSECTS IN IT)