39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12/ NOTED REACH IN COOLER ON OUTSIDE REAR PATIO STORING FOOD. INSTRUCTED MANAGER TO STORE FOOD AND EQUIPMENT MADE FOR INDOOR USE INDOORS WHERE IT IS PROTECTED FROM CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11/ NOTED NO SPLASH GUARD BETWEEN HANDWASH AND 3 COMPARTMENT SINK DRAIN-BOARD. ALSO NOTED ICE BIN AT FRONT BAR WITHOUT LID AND EXPOSED FOOD PREP AREA ACROSS FROM GUEST RESTROOMS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A SPALSH GUARD AND A LID FOR THE ICE BIN AND COVER PREP AREA AND EQUIPMENT WHEN NOT IN USE OR PROVIDE A BARRIER BETWEEN THE PREP AREA AND REST ROOM THAT IS SMOOTH AND EASILY CLEANABLE TO PREVENT POSSIBLE SOURCE OF CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12/ NOTED CUTTING BOARDS AT NOODLE PREP STATION WITH DEEP CUTS. INSTRUCTED TO RESTORE TO A SMOOTH CLEANABLE SURFACE OR REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.17/ NOTED SHELVES AT FRONT BAR LINED WITH RAW WOOD. INSTRUCTED TO SEAL OR REPLACE WITH SMOOTH AND CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13/ NOTED GREASE BUILD UP UNDERNEATH FRYER AND INSIDE OVEN. INSTRCUTED TO DEEP CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15/ NOTED WATER LEAKING FROM BACK FLOW PREVENTION DEVICE AT MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11/ NOTED DUST AND DEBRIS ALONG THE WALLS AND ON THE FLOOR UNDER 3 COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11/NOTED HOLES IN CEILING ABOVE ICE MACHINE IN BASEMENT. INSTRUCTED TO RESTORE TO A SMOOTH AND CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114/ NOTED UNUSED EQUIPMENT ON PATIO AND THROUGHOUT BASEMENT. INSTRUCTED TO REMOVE. ANY KEPT ITEMS SHOULD BE STORED IN DESIGNATED AREAS A MINIMUM OF 6 INCHES OFF THE GROUND.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11/ NOTED NO LIGHT SHIELDING ABOVE NOODLE PREP AREA AND ABOVE STORAGE SHELVES IN BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13/ NOTED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13/ NOTED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAININGAND PROVIDEM AND MAINTAIN DOCUMENTATION ON SITE.
