Key Violations:
|ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE COOKS LINE TWO-DOOR COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER AT 49.4F WITH TCS FOODS SUCH AS CHEDDAR CHEESE AT 56.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.;;|DESIGNATED AREAS USED - Comments: ALL DEEP FRYERS MUST BE USED UNDER THE VENTILATION HOOD SYSTEM.;;|PROPER BACKFLOW DEVICES - Comments: THE LEAK UNDER THE THREE-COMPARTMENT SINK INTO A PAN. IT MUST REPAIR.;;|TEST STRIPS - Comments: NO QUATERNARY CHEMICAL TEST STRIPS ON-SITE FOR THE QUATERNARY SANITIZER ON THE PREMISES. MUST PROVIDE THE APPROPRIATE TEST STRIPS FOR MONITORING SANITIZATION LEVELS AT THE THREE-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.;;1|PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.;;2|CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE WAS POSTED ON THE PREMISES OR SUCH A PERSON ON-SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.;;21|PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED SAUSAGE ON AN UNUSED STOVE ON COOK'S LINE HELD AT IMPROPER TEMPERATURE. SAUSAGE AT 63.5F. REVIEWED ALL HOT FOODS MUST BE HELD AT 135F OR ABOVE. SAUSAGES DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #22 FOR CITATION.;;22|PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER FOOD TEMPERATURES IN THE COOK LINE TWO-DOOR COOLER: RAW EGGS @ 50.7F, CHEDDAR CHEESE @ 56.1F, COOKED SAUSAGE @ 49.2F, AND HAM @ 55.4F. NOTED COOKED READY-TO-EAT SHREDDED HASH BROWNS ON THE UNUSED STOVE AT 82.9F REVIEWED. ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.;;33|PROPER COOLING METHODS USED;;36|THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON-PREMISES TO MONITOR HOT AND COLD FOOD TEMPERATURE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.;;38|INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL SERVICE REPORTS ON THE PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION WHICH INCLUDES SERVICE REPORTS FOR THE EMPTY LOGBOOK ON-SITE GIVEN AT THE INITIAL LICENSE INSPECTION ON 7-23-21. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.;;41|WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN CONTAINERS WITH SANITIZING SOLUTION BETWEEN USE.;;45|SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE STAIRWELL STORAGE AND KITCHEN MUST BE ELEVATED FROM THE FLOORS.;;48|WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL SHELVING THROUGHOUT THE FRONT CASHIER STATION WITH CLUTTER AND DEBRIS. ALL SHELVING THROUGHOUT THE KITCHEN WITH FOOD DEBRIS AND GREASE. MUST CLEAN ALL AND MAINTAIN.;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR/EXTERIOR OF ALL COOLERS AND KITCHEN COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE.----TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.;;51|PLUMBING INSTALLED;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL FLOORS THROUGHOUT THE ENTIRE FACILITY WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.----WATER DAMAGED CEILING TILES IN THE WASHROOM. MUST REPLACE.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL UNUSED, DIRTY EQUIPMENT THROUGHOUT THE FACILITY INCLUDING THE BASEMENT MUST BE REMOVED FROM THE PREMISES.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CRACKED/DAMAGED FLOOR TILE AT THE ENTRANCE TO THE BASEMENT/STAIRWELL STORAGE. MUST REPLACE/REPAIR.;;56|ADEQUATE VENTILATION & LIGHTING;;57|ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.;;6|PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEES EATING IN THE FOOD PREPARATION AREA. INSTRUCTED EMPLOYEES MUST EAT IN THE DESIGNATED DINING AREA.