WHITNEY YOUNG (H/S)

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE TIMER ON THE FAUCET AT THE KITCHEN STAFF MEN HANDWASH SINK WITHOUT WATER FLOW FOR 15 SECONDS. INSTRUCTED TO REPAIR AND PROVIDE A WATER FLOW FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HOT WATER AT THE HANDWASHING SINKS LOCATED IN THE KITCHEN STAFF MEN'S AND WOMEN'S WASHROOMS. WATER IS AT 84F-88F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F. PRIORITY VIOLATION 7-38-030(C). THE ENGINEER HAS ADJUSTED THE HOT WATER AT SAID SINKS - HOT WATER IS NOW MEASURING AT 100F.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND SOAP AND PAPER TOWELS INSTALLED AT THE PREP SINK ON THE COOKS LINE CLOSEST TO THE KITCHEN OFFICE. MUST REMOVE BOTH FROM PREP SINK AND ONLY PROVIDE SOAP AND PAPER TOWELS AT DESIGNATED HANDWASH SINKS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE HANDWASHING SINK CLOSEST TO THE KITCHEN OFFICE SLOW DRAINING. MUST REPAIR AND MAINTAIN.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: OBSERVED NO HAND WASHING SINK LOCATED IN KITCHEN BASEMENT DISH WASHING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK ACCESSIBLE FOR EMPLOYEES TO WASH HANDS WITH HOT AND COLD RUNNING WATER CONNECTED TO CITY WATER LINE, SOAP AND PAPER TOWELS. PRIORITY VIOLATION. 7-42-090.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK LOCATED IN KITCHEN BASEMENT DISH WASHING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK ACCESSIBLE FOR EMPLOYEES TO WASH HANDS WITH HOT AND COLD RUNNING WATER CONNECTED TO CITY WATER LINE, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY ICE BUILD UP ON FLOOR IN WALK IN FREEZER. MUST DEFROST.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED 2ND FLOOR LUNCHROOM HANSINK WITH LOW COLD WATER PRESSURE. HANDSINK IS LOCATED BEHIND SERVING LINE. INSTRUCTED TO CORRECT AND INCREASE WATER PRESSURE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN BASEMENT ALL-GENDER WASHROOM NEAREST MAIN PREP KITCHEN. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN THE FLOOR UNDERNEATH AND THE WALLS BEHIND ALL COOKING EQUIPMENT IN KITCHEN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND SINKS AT SERVING LINES. MUST INSTALL A HAND WASH SINK TO PROPERLY WASH HANDS PRIOR TO GLOVE USE TO SERVE FOOD. INSTALL AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND SINKS AT SERVING LINES. MUST INSTALL A HAND WASH SINK TO PROPERLY WASH HANDS PRIOR TO GLOVE USE TO SERVE FOOD. INSTALL AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: WATER IN STAFF WASHROOMS IS NOT HOT. LADIES ROOM 60.3 DEGREES, MEN'S ROOM 78.3 DEGREES. WATER MUST BE 100 DEGREES. INSTRUCTED TO MAINTAIN PROPER TEMPERATURE AT ALL TIMES WASH HANDS IN PREP AREA DIRECTLY ACROSS FROM LOCKER ROOM. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND HAM AND CHEESE SANDWICHES ON THE SERVING LINE AT IMPROPER TEMPERATURE OF 51-66 DEGREES. SANDWICHES WERE DISCARDED AT THIS TIME. INSTRUCTED MANAGER TO DISPLAY A SMALL AMOUNT AND FOR A SHORT PERIOD OF TIME. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED TOTAL VALUE $5.00 1 LB

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LARGE STORAGE CONTAINERS MUST BE PROPERLY IDENTIFIED WITH NAME OF PRODUCT. CORRECT AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: LIGHTS IN FOOD AND EQUIPMENT STORAGE ROOM IN NEED OF PROPER SHIELDS. MUST INSTALL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCETS AT 2-COMP & 3-COMP SINK IN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPLACE MISSING FLOOR TILES THROUGHOUT HALLWAY NEXT TO KITCHEN. CLEAN DEBRIS FROM FLOORS IN KITCHEN STAFF'S TOILET ROOMS IN BASEMENT. CLEAN DEBRIS FROM FLOOR IN RED HOUSE STUDENT SEATING AREA. ALSO, REPAIR BROKEN FLOOR TILE IN FRONT OR HAND SINKS IN BOYS TOILET ROOM ON 2ND FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE MISSING BURNED OUT LIGHTS IN THE PREP AND DRY STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE NON-WORKING KITCHEN EQUIPMENT FROM KITCHEN AREA, OR KEEP EQUIPMENT CLEAN, AND FREE OF FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR TILES IN HALL WAY BY KITCHEN AREA, MISSING, INSTRUCTED TO REPLACE THE MISSING TILES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS ON LIGHTS IN WALK-IN COOLER AND WALK-IN FREEZER, INSTRUCTED TO PROVIDE,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ADJUST ALL FAUCETS IN ALL STUDENT WASHROOMS THAT DO NOT RUN INDEPENDENTLY FOR AT LEAST 15 SECONDS, FOR PROPER HAND WASHING, INSTRUCTED TO ADJUST MIXING VALVE,

FOOD HANDLER REQUIREMENTS MET - Comments: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.