Key Violations:
2|FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER (51.0F). INSTRUCTED TO HAVE THE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. CRITICAL VIOLATION 7-38-005(A);;21|* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, DAIRY, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012;;22|DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: INSTRUCTED TO PROVIDE A CHEMICAL TEST KIT FOR 3-COMPARTMENT SINK AND FOR WASH CLOTHS USED TO WIPE SURFACES. SERIOUS VIOLATION 7-38-030;;3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE STORED IN THE ABOVE MENTIONED COOLER. RIBTIPS (50.2F-52.5F), RAW CHICKEN (55.7F), ITALIAN BEEF (59.3F), COOKED SWEET PEPPERS (60.4F), ITALIAN SAUSAGE (70.1F), CHEESE (51.3F), COLESLAW (55.5F), AND COOKED ONIONS (59.7F). INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER DURING STORAGE, DISPLAY, ETC. CRITICAL VIOLATION 7-38-005(A);;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD FILTERS, THE LIGHT SHIELDS AND LOWER/UPPER WALLS IN THE PREP AREA.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX THE LEAK AT THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.;;42|APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.;;43|FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (AT THE REQUIRED PPM) WHEN NOT IN USE.;;45|FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.