A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES AT THIS TIME/NO CITY OF CHICAGO CERTIFICATE POSTED FOR BELOW MANAGER SHELIA STITTS. All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPERLY COOLED BEEF IN WALK-IN COOLER 6/28/10. 35LBS. EACH PIECE, 4 TOTAL 140LBS. BETWEEN 50*F-54.7*F COOKED 6/27/10, 3:30PM. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF THE HOT HOLDING CABINET, DISH RETURN LINE, AND MICROWAVES REAR AND EMPLOYEE ROOM,INSTRUCTED TO CLEAN. ALSO INSTRUCTED TO CLEAN AND SANITIZE SODA NOZZELS FRONT SODA MACHINE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.THE FOLLOWING AREAS FLOOR NOT CLEAN DISH ROOM, STORAGE OFF DISH ROOM, AND FLOOR DRAIN REAR KITCHEN INSTRUCTED TO CLEAN. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE CEILING IN THE DISH ROOM IN POOR REPAIR DUE TO WATER LEAKING FROM ABOVE INSTRUCTED TO REPAIR. 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.OBSERVED ONE LIGHT OUT OVER STOVE IN KITCHEN INSTRUCTED TO REPLACE. 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.OBSERVED THE SINK LEAKING WATER LOWER PIPE IN DISH ROOM INSTRUCTED TO REPAIR.
INSTRUCTED TO LABEL DRIED FOOD STORAGE CONTAINERS INSIDE FOOD STORAGE ROOM. THE FOLLOWING NOT CLEAN, INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, CABINETS IN STAFF LOUNGE, COOLERS AT NURSING STATION, CABINETS AT SERVING LINE, TRAY LINE AND DISH MACHINE AT DISH WASHING ROOM. INSTRUCTED TO RE-SEAL FLOOR IN THE KITCHEN UNDER COOKING EQUIPMENT, FLOOR MUST BE SMOOTH AND EASILY CLEANABLE. CLEAN FLOORS UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS AND DISH WASHING ROOM. INSTRUCTED TO REPAIR LEAKING FAUCETS FOR 3PART, AND BOTH 2PART SINKS. CLEAN AND REPAINT RUSTY GREASE TRAPS UNDER, 2PART, 3PART SINKS AND DISH MACHINE. ALSO REPAIR LEAKING FAN INSIDE PRODUCE WALK IN COOLER. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES INSIDE STORAGE ROOM AT DISH WASHING ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
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