A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PROOF OF ORIGINAL CITY SANITATION CERTIFICATE ON PREMISES OR NOR A CERTIFIED FOOD HANDLER ON PREMISES.MANAGEMENT IS REQUIRED TO ENROLL TO SANITATION CLASS.SERIOUS VIOLATION:7-38-012 HOOOO57385-12 All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED BEEF STEW AT TEMPERATURE OF 48.5F.(FOOD WAS COOKED ON 1-4-10, PER COOK COMMMENT). POUNDS 2, VALUE 48.CRITICAL VIOLATION:7-38-005(A)HOOOO57385. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF ICE MACHINE(MINERAL BUILD-UP), ALSO NEED TO CLEAN INTERIOR OF COOKING EQUIPMENT, INTERIOR OF DEEP FRYER (GREASE BUILD-UP).INTERIOR OF BOTH DISHMACHINE(MINERAL BUILD-UP).GUN POP SPRAYER BEHIND BAR(EXCESS SLIME). NEED TO CLEAN FILTERS FROM ABOVE COOKING EQUIPMENT.(EXCESS GREASE BUILD-UP). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEED TO PROVIDE A LID FOR ICE BIN BEHIND BAR AREA. REPLACE OR FIX LID FOR CHEST FREEZER IN KITCHEN(BROKEN).REMOVE FOOD ITEMS FROM UNDER WASTE WATER PIPE IN BASEMENT AREA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER COOKING EQUIPMENT(GREASE BUIL-UP), ALSO CLEAN FLOOR BEHIND REACH-IN COOLR IN KITCHEN.CLEAN FLOOR IN BASEMENT AREA, ELEVATE ITEMS 6' OFF THE FLOOR THROUGHOUT. The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALL BEHIND DISHMACHINE IN PREP AREA (FOOD STAINS), ALSO NEXT TO COOKING EQUIPMENT. 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. FAUCET NECK IN POOR REPAIR, INSTRUCTED TO REPAIR.(REMOVE WASHCLOTH FROM IT.). 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. NEED TO PROVIDE A STEM THERMOMETER , TO CHECK FOOD TEMPERATURE. 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.ALL UNNECESSARY ARTICLES STORED OUTSIDE PATIO,AND NEXT TO GARBAGE AREA MUST BE REMOVED. ITEMS NEEDED MUST BE ORGANIZED AND ELEVATED 6' OFF THE FLOOR TO PREVENT RODENT AND INSECTS ARBORAGE.KEEP AREA, GARBAGE CONTAINER AND WASTE OIL CONTAINER CLEAN.
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