39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED INADEQUATE PROTECTION IS PROVIDED, AT SELF SERVICE BUFFET AREAS IN FRONT OF FACILITY, FOR DESSERT AREA AND HOT AREA OF FOOD BAR, INSTRUCTED TO PROVIDE BARRIERS AT EACH SELF SERVE BUFFET AREAS IN FACILITY TO PREVENT CONTAMINATION FROM CONSUMERS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD AND FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NO SIGN ON THE PREMISES TO INFORM CUSTOMERS TO USE A CLEAN PLATE FOR EACH TRIP TO THE BUFFET. MANAGEMENT INSTRUCTED TO PROVIDE A SIGN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER IN REAR PREP. INSTRUCTED TO REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE FOOD DEBRIS IN THE FOLLOWING AREAS: WALK-IN COOKER WALLS, FLOORS AND SHELVES ALSO ALL REACH-IN COOLERS AND REACH-IN FREEZERS IN KITCHEN/REAR PREP AREAS INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMP SINK LEAKING WHEN WATER IS RELEASED FROM VALVE CONNECTION, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES KITCHEN/PREP AREA INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE KITCHEN/PREP AND DRY STORAGE. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP AND DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELDS IN KITCHEN/PREP AREA AND DRY STORE ROOM, INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED-OUT LIGHT BULBS IN KITCHEN/ PREP AREA AND IN HOOD SYSTEM A BURNED-OUT LIGHT BULB INSTRUCTED TO REPLACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
