A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER DURING THIS INSPECTION OPEN/OPERATING OBSERVED POTENTIALLY HAZARDOUS FOODS BEING PREPARED VEAL STOCK AND CORN SOUP ON HOT COOKING STOVE. 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.MULTI-USE UTENSILS MUST BE PROPERLY STORED,INVERTED IN KITCHEN SHELVING TO PREVENT CONTAMINATION BEFORE USE. The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILING ALONG DRY STORAGE FOODS IN KITCHEN MUST BE SMOOTH,EASILY CLEANABLE REMOVE PEELING PAINT. 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.MUST PROVIDE THERMOMETERS IN ALL COOLERS. All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE ALL FOOD HANDLERS WITH HAIR RESTRAINTS. 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.FOUND MISSING FILTERS AT HOOD ABOVE HOY COOKING EQUIPMENTS.
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