SAUCY B

2025-12-23: Complaint

Fail

• Not Critical: CHI-2 — CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE OR AN ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE AT THE TIME OF THE INSPECTION. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE AT ALL TIMES. OBSERVED TCS FOODS SUCH AS COOKED AND RAW RIBS IN COLD HOLDING UNITS AT THE TIME OF THE INSPECTION. PRIORITY FOUNDATION 7-38-012, NO CITATION ISSUED
• Not Critical: CHI-5 — PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING THE INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED
• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE TOILET ROOM AND THE REAR PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EXPOSED HANDWASHING SINK IN FRONT OF THE PREP/SERVICE AREA. INSTRUCTED TO INSTALL A HANDWASHING SINK TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD PREPARATION AREAS, FOOD DISPENSING, AND WAREWASHING AREAS. THE HANDWASHING SINK MUST MEET COMPLIANCE BY HAVING WATER FROM AN APPROVED SOURCE BY THE CITY OF CHICAGO, HAVE HOT AND COLD RUNNING WATER (100-120 F), AND BE FULLY EQUIPPED WITH HANDWASHING CLEANSER AND HAND DRYING PROVISIONS. PRIORITY FOUNDATION #7-38-030(C), NO CITATION ISSUED.
• Not Critical: CHI-23 — PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED IMPROPER DATE MARKING ON TCS FOODS AT THE TIME OF THE INSPECTION. FOUND COOKED TCS FOODS ON SITE NOT DATED. COOKED FOODS SUCH AS PORK RIBS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. APPROXIMATELY 26LBS AT $235 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED
• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS ON THE BULK DRY INGREDIENT STORAGE CONTAINERS. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
• Not Critical: CHI-38 — INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOGBOOK ON SITE. INSTRUCTED MUST PROVIDE AND MAINTAIN PEST CONTROL LOGBOOK WITH RECORD OF VISITS AND A COPY OF SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER. PRIORITY FOUNDATION VIOLATION 7-38-020 (C), NO CITATION ISSUED
• Not Critical: CHI-38 — INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE BOTTOM OF REAR EXIT DOOR WITH A SMALL OPENING. INSTRUCTED TO SEAL AND MAINTAIN.
• Not Critical: CHI-39 — CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE HANDWASHING SINK NEXT TO THE DRAIN BOARD OF THE THREE COMPARTMENT SINK WITHOUT A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD.
• Not Critical: CHI-53 — TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED TOILET ROOM DOOR NOT SELF-CLOSING IN THE REAR PREP/DISHWASHING AREA. INSTRUCTED TO REPAIR THE DOOR TO MAKE IT SELF-CLOSING.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A FOAM SUBSTANCE AND A HOLE IN THE WALL IN THE TOILET ROOM. INSTRUCTED TO REMOVE FOAM SUBSTANCE AND SEAL HOLE TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED COOKING EQUIPMENT IN THE OUTDOOR IN THE REAR OF THE FACILITY. INSTRUCTED TO REMOVE UNNECESSARY EQUIPMENT TO AVOID POTENTIAL HARBORAGE POINTS FOR PESTS AND MAINTAIN.
• Not Critical: CHI-58 — ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORD ON SITE.