BP

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED PIC TO PROVIDE WITH ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABE GLOVES FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR THE NOROVIRUS. PRIOEITY FOUNDATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SINK IN 3-COMPARTMENT SINK DISHWASHING AREA. INSTRUCTED TO INSTALL TO CITY PLUMBING WAITH HOT AND COLD RUNNING WATER WITH SOAP AND HANDDRYING DEVICE. PRIORITY FOUNDATION 7-38-030(C)

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TESTING DEVICE FOR SANITIZER USE AT 3- COMPARTMENT SINK. INSTRUCTED TO PROVIDE CHLORINE TEST KIT. PRIORITY FOUNDATION ISSUED 7-38-005

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED DISHWASHING FACILITIES IN POOR REPAIR( IE NO WATER AT FAUCET OF 3- COMPARTMENT SINK)USED TO WASH,RINSE AND SANITIZE MULTI-USE UTENSILS FOR COFFEE AND CAPPUCCINO MACHINE ( COFFEE FILTER BASKET, ETC). INSRUCTED TO PROVIDE HOT WAND COLD WATER AT SINK. BY REINSPECTION . PRIORITY VIOLATION ISSUED 7-38-030(C)

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NOT CLEAN ALONG COFFEE STATION OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.

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. CLEAN INTERIOR AND EXTERIOR OF ALL CABINETS AND SHELVES UNDER BEVERAGE AREA, BEVERAGE MACHINE NOZZLES AND SPIGOTS, MICROWAVE, DISPLAY SHELVES AND RACKS, IN SALES AREA AND BEHIND FRONT COUNTER, WALK-IN COOLER, FREEZER, ETC.

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 NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, BEHIND FRONT COUNTER, SALES, STORAGE AND WASHROOM AREAS. ELEVATE ALL STOCK OFF FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PROVIDE ACCESS TO ALL LOCKED DOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. INCREASE WATER PRESSURE AT HAND SINK IN WASHROOM.

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN WASHROOM AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.