All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND 2 MEAT GRINDERS ON SITE WITH RAW MEAT IN THEM AT IMPROPER TEMPERATURE AND DISCOLORED. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE GRINDER AFTER EVERY USE TO REMOVE ALL RAW MEAT. MANAGER HAD GRINDERS CLEANED. GRINDERS NOW CLEANED. SERIOUS VIOLATION 7-38-005 CITATION ISSUED. FOOD NOT PROTECTED DURING SERVICE. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVES IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. 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. ALL COOKING EQUIPOMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER RICE SHELVES IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES. 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. HANDSINK IN PREP AREA SLOW DRAINING. MUST CORRECT AND MAINTAIN AT ALL TIMES. 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. ALL UNECESSARY CLUTTER IN REAR STORAGE SHED MUST BE REMOVED. SHED COULD POSSIBLY BE A RODENT HARBORAGE. CORRECT AND MAINTAIN AT ALL TIMES.
ALL UNECESSARY CLUTTER IN REAR STORAGE SHED MUST BE REMOVED. SHED COULD POSSIBLY BE A RODENT HARBORAGE. CORRECT AND MAINTAIN AT ALL TIMES. All food should be properly protected from contamination during storage, preparation, display, service, and transportation. CORRECTED GRINDERS NOW CLEAN AND MAINTAINED. ALL MULTI USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES. SHELVES IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. ALL COOKING EQUIPOMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. FLOORS UNDER RICE SHELVES IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES. HANDSINK IN PREP AREA SLOW DRAINING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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