SALT & PEPPER DINER

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. ADDITIONAL MAINTANANCE IS NEEDED AT ROLLED UP DOOR,REAR AREA(SPACE UNDER THE DOOR)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES,OBSERVED THE DISHWASHER NOT WASHING HIS HANDS AFTER SET UP DIRTY DISHES,DRINKED HIS COFFEE,SET UP MOP BUCKET AND WITHOUT WASHING HANDS,STORED CLEAN DISHES AND GLASSES FROM DISHMACHINE, ALSO OBSERVED THE COOK NOT WASHING HAND PRIOR TO PUT ON FOOD GLOVES,AFTER OPENING AND CLOSING EXIT REAR DOORS.INFORMATION GIVEN ON HAND WASHING. CRITICAL INFORMATION:7-38-010(A) HOOOO70331-16

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD(ICE) NOT PROTECTED DURING STORAGE.WE(MANAGER,SUPERVISOR AND I)OBSERVED INTERIOR OF ICE MACHINE NOT MAINTAINED,BUILD-UP OF PINK AND BLACK MOLD BUILD UP FROM DISPENSER ,WHICH THE ICE IS MADE.INSTUCTED TO CLEAN AND SANITIZE INTERIOR OF THE UNIT. SERIOUS VIOLATION:7-38-005(A) HOOOO70331-16

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. ADDITIONAL MAINTANANCE IS NEEDED AT ROLLED UP DOOR,REAR AREA(SPACE UNDER THE DOOR)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN NOZZLES OF ORANGE JUICE MACHINE,FRONT COUNTER.

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. SEAL PLASTIC BASEBOARD WALL BESIDE THE ICE MACHINE,AND UNDER THE 3 COMPARTMENT SINK(NORTH WALL).

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 47.6F INSIDE OF THE UNIT. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. MUST REPAIR AND MAINTAIN BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-005A.

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. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. FOUND CREAM AT 56F, HALF ANF HALF AT 55F, MEATLOAF AT 55.5F, SALAD DRESSINGS AT 58F, BLUE CHEESE AT 48F, SHREDDED CHEESE AT 66.3F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH APPROX. $100. CRITICAL VIOLATION 7-38-005A.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLING EMPLOYEE WASH AND DRY HIS HANDS IN THE 2 COMPARTMENT SINK IN THE FRONT PREP AREA WITHOUT USING SOAP. MANAGEMENT INSTRUCTED TO WASH HANDS ONLY IN THE EXPOSED HAND SINK AND TO USE HAND SOAP. CRITICAL VIOLATION 7-38-010A.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES INSIDE OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. UNIT TAGGED BY CDPH. FAX REINSPECTION LETTER TO (312) 746-4240. SERIOUS VIOLATION 7-38-005A.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON WITH A CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES AT THE TIME OF THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREADOR SERVED. SERIOUS VIOLATION 7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE WALK-IN COOLER.

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 INTERIOR OF THE TOP OF THE SALAD PREP COOLER WHERE THE DRESSINGS AT STORED, UTENSIL DRAWER BELOW THE REAR PREP TABLE, WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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. NO THERMOMETER OBSERVED INSIDE OF THE SALAD PREP COOLER. MUST PROVIDE.