BLUE 13

2011-07-28: Canvass

Pass w/ Conditions

• Not Critical: CHI-2 — FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP LINE COOLER WITH AN AIR TEMPERATURE OF 46F. UNIT WAS EMPTY AT THE TIME OF THE INSPECTION, BUT IS USED DURING DINNER SERVICE. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN AIR TEMPERATURE BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-005A.
• Not Critical: CHI-16 — FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT IS CLEANED. SERIOUS VIOLATION 7-38-005A.
• Not Critical: CHI-33 — FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE PREP TABLE, WIRE STORAGE RACK NEAR DEEP FRYER, INTERIOR OF BROILER, VENTILATION HOOD FILTERS.
• Not Critical: CHI-38 — VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK FROM THE SINK STOPPER LEVER AT THE LEFT COMPARTMENT OF THE 2 COMPARTMENT SINK.
• Not Critical: CHI-41 — PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. REMOVE THE CIGARETTE BUTTS AND LITTER BEHIND THE GARBAGE DUMPSTER.