All hot food shall be stored at a temperature of 140F or higher. FOUND TEN POUNDS OF COOKED HAMBURGER IN A BUCKET SETTING OUT ON THE COUNTER DRIED OUT AND TEMP 55.5F WITH A FOUL SMELL, HOT HAMBURGER IN HOT POT ONE HALF POUND, EMPLOYEE DISPOSED FOOD AFTER PUTTING BLEACH ,DENATURED THE FOOD.CRITIAL CITATION GIVEN 7-38-005(A) HOOOO56141 10 COURT DATE MAY 13-10 AT 10:00 ROOM 112 400 W SUPERIOR CHICAGO,IL A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED.SERIOUS CITATION GIVEN 7-38-012 HOO056141 10 COURT DATE MAY-13-2010 ROOM112 AT 10:00 AM 400 W SUPERIOR CHICAGO,IL. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE STORE SHELVES,EXPOSED HAND SINK, THREE COMPARTMENT SINK,PREP TABLE AND PRODUCE CASE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN ALL FLOORS THROUGHOUT PREMISES. REPLACE THE BROKEN AND MISSING FLOOR TILES. Use dustless cleaning methods.SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE. CLEAN THE WALLS IN MEAT PREP AREA HAS SPLASHED ON FOOD DEBRIS. 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 THE CLUTTER FROM THE BASEMENT AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO REMOVE CARDBOARD FROM REACH IN COOLER AND WALK-IN COOLER IN REAR. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN AND SANITIZE REAR CUTTING BOARDS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.ELEVATE ALL STOCK 6' OFF THE FLOOR, AND CLEAN BASEMENT FLOOR. The walls and ceilings shall be in good repair and easily cleaned.REPLACE ALL WATER DAMAGED CEILING TILES THRU-OUT. REPAIR WALL AROUND THE UTILITY SINK. 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.OBSERVED CLUTTER IN REAR STORAGE AREA REMOVE ITEMS NOT BEING USED.
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