PHILIPPINE PLAZA/ORGINAL BAKER'S DELIGHT CARRYOUT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOODS AND HOOD FILTERS, INTERIOR OF MICROWAVE IN EMPLOYEES BREAK ROOM ALSO OBSERVED FOOD BUILD UP ON SHELVES AT PREP AREA. INSTRUCTED MANAGER TO CLEAN EQUIPMENT AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS/CORNERS AT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT PREP/DISWASH AREA AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN WALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED MANAGER TO CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.

FOOD HANDLER REQUIREMENTS MET - Comments: ESTABLISHMENT UNABLE TO PROVIDE CERTIFIED FOOD HANDLERS CERTIFICATES AT THIS TIME. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF SAID EMPLOYEES ON PREMISES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. OBSERVED A PAN OF SHRIMP AND TARO LEAVES INSIDE OF THE REACH-IN COOLER IN REAR PREP AT 90.6F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS IN THE FRONT AREA NEXT TO THE REACH-IN COOLERS AND THE REAR PREP CENTER AISLE NOT MAINTAINED WITH DEEP GROOVES AND CRACKS. REPLACE OLD CUTTING BOARDS TO ALLOW PROPER CLEANING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY STORAGE RACK IN THE CENTER AISLE OF FOOD PREP, INTERIOR/EXTERIOR OF COOKING EQUIPMENT IN REAR PREP, AND INTERIOR STORAGE RACKS OF REACH IN COOLERS THAT ARE ENCRUSTED WITH DIRT, GREASE, AND FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS IN THE WALK-IN COOLER ESPECIALLY ALONG THE FLOORBOARDS AND ALSO UNDER THE COOKING EQUIPMENT IN THE REAR PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS/SPLASHES ON THE WALL BEHIND THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES AT THE KITCHEN BY EXPOSED HAND WASH SINK AND ENCRUSTED WITH DIRT AND FOOD DEBRIS .ALSO NOTED KNIVES AT THE FISH FRYING PREP AREA STORED BETWEEN SINK AND WALL. INSTRUCTED TO PROPERLY STORE ALL KNIVES IN A KNIVES RACK TO PREVENT CONTAMINATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREP AREAS ESPECIALLY UNSERNEATH DEEP FRYER AND UNDERNEATH HEAVY EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED WASTE WATER DRIPPING AND COLLECTING INSIDE A TRAY FROM THE CONDENSING UNIT INSIDE REACH IN COOLER AT THE KITCHEN PREP AREA.ALSO NOTED HEAVY DUST ACCUMULATION INSIDE UNIT WITH FANS ABOVE COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS ON SHELVES AND INSIDE WALK IN COOLERS TO BE IMPROPER BETWEEN 61F TO 75F (EGGS 65.7F,UN COOKED SHRIMP 61.7F,COOKED SAUCE 75.9F,MENUDO 66.2F AND CALDERETA(BEEF STEW)73.1F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 90IBS WORTH $165.0 THROUGH DENATURING PROCESS. TEMPERATURES OF COOLERS WERE ADEQUATE AT 39.3F. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES AT THE KITCHEN PREP AREAS WHILE WEARING GLOVES WOULD PREP FOOD,CLEAN TABLES WITH WASH CLOTH,USE COMPUTER TO PRINT LABEL AND SERVE FOOD ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. ALSO NOTED SEVERAL EMPLOYEES WEARING GLOVES AND MOVING FROM PREP AREA TO COOLERS, THEN WASHING UNTENSILS WITHOUT WASHING HANDS . INSTRUCTED TO ALWAYS WASH HANDS BETWEEN CHANGING GLOVES OR WHILE PREPPING FOOD AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP, LID,LIPS AND DRIPPING DOWN THE SIDES. ALSO NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. THIS IS FOOD SOURCE AND HARBORAGE FOR RODENTS. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE GREASE CONTAINER AND CALLED THE DUMPSTER SERVICE TO PICK UP GARBAGE. INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: STILL NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1285343 DATED 09/19/2012 NOT CORRECTED:- -#33-THE FOLLOWING NOT CLEAN- OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES IN PREP/FRYING AREA WITH FOOD BUILD UP ON SHELVES, VENTILATION HOOD AND HOOD FILTERS WITH FOOD AND GREASE BUILD UP, INTERIOR OF FRYERS WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. -#34-OBSERVED FOOD, GREASE AND DIRT BUILD UP ON FLOOR IN PREP AND COOKING/FRYING AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT PREP AND DISH WASH AREAS. #35- OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK AND HAND WASH BOWL AT FRYING AREA. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED 3 COMPARTMENT SINK USED FOR EQUIPMENT WASHING WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR SINK TO PROPERLY SET UP SINK FOR WASHING, RINSING AND SANITIZING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES AT THE KITCHEN BY EXPOSED HAND WASH SINK AND ENCRUSTED WITH DIRT,FOOD DEBRIS AND UNNECESSARY ARTICLES.ALSO NOTED KNIVES AT THE FISH FRYING PREP AREA STORED BETWEEN SINK AND WALL. INSTRUCTED TO PROPERLY STORE ALL KNIVES IN A KNIVES RACK TO PREVENT CONTAMINATION.

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

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED FOOD STAINS AND DIRT ON WALLS AND CEILING AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED WASTE WATER DRIPPING AND COLLECTING INSIDE A TRAY FROM THE CONDENSING UNIT INSIDE REACH IN COOLER AT THE KITCHEN PREP AREA.ALSO NOTED HEAVY DUST ACCUMULATION INSIDE UNIT WITH FANS ABOVE COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN OUT ALL UNCLEAN LOCKERS AT EMPLOYEES CHANGE STATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES IN PREP/FRYING AREA WITH FOOD BUILD UP ON SHELVES, VENTIALTION HOOD AND HOOD FILTERS WITH FOOD AND GREASE BUILD UP, INTERIOR OF FRYERS WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD, GREASE AND DIRT BUILD UP ON FLOOR IN PREP AND COOKING/FRYING AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT PREP AND DISHWASH AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK AND HANDWASH BOWL AT FRYING AREA. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER FOR 1-DOOR REACH IN COOLER (DRINK COOLER).

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. INSTRUCTED TO REPAIR RUST ON WALK IN FREEZER FLOOR.

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. INSTRUCTED TO CLEAN DEBRIS IN TOILET BOWL AT EMPLOYEE TOILET ROOM.

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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. found/observed front entrance/exit doors not rodent proofed, door had gaps on bottom of door, ranging from 1/4 inch to 3/4 inch gaps. citation issued H000062801 with court date of 8/05/2010, at 400 w superior in room #112 at 9:00 am.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly dated/ labeled in coolers, must date and label all food items in coolers.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, cooking equipment, and storage shelving need cleaning.

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. floors under heavy equipment, cooking equipment not clean need cleaning(corners).

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.damaged, stained ceiling tiles shall be replaced, walls in rear prep area need cleaning.

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. missing light shields in lunchroom shall be provided, light shields in prep areas not clean need cleaning(detailed).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust vents(ventilation) in prep areas not clean need detailed cleaning. 3 compartment sink faucet leaking at neck, shall be repair/replaced.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. excess debris and clutter in rear storage areas shall be removed.