A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED SUCH AS EGGS, COOKED NOODLES. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND POST VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. SERIOUS 7-38-020. SUPERVISOR NOTIFIED. CLEAN MIXERS, EQUIPMENT USED TO MAKE NOODLES, PREP TABLES, LIGHT SHIELDS, VENTS, FILTERS AT VENTILATION HOOD, METAL PANS, HOT HOLDING UNITS, AND TOILETS IN STAFF TOILET ROOMS The walls and ceilings shall be in good repair and easily cleaned. REPAIR DAMAGED WALL SECTIONS AND CEILING SECTIONS IN THE FOLLOWING AREAS: NEXT TO UTILITY SINK ON 1ST. FLOOR AND ABOVE DRY STORAGE ITEMS IN BASEMENT. CLEAN WALLS IN BASEMENT TO REMOVE STAINS. REPAIR LOOSE VENT COVERS AND BORDER AROUND PREP AREAS. PROVIDE LIGHT SHIELD FOR LIGHT BULB IN WALK-IN COOLER, REPLACE LIGHT BULBS IN PREP AREA, AND SOILED LIGHT SHIELD IN PREP AREA. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICES AT TOILET ROOM DOORS. REPAIR LEAKS AT BACKFLOW DEVICE AND FAUCET CONNECTION AT UTILITY SINK, PROVIDE DRAIN SINK STOPPERS AT THREE COMPARTMENT SINK, REROUTE WASHING MACHINE DRAIN LINE FROM TWO COMPARTMENT SINK INTO FLOOR DRAIN, PROVIDE GREASE TRAP AT THREE COMPARTMENT SINK. ORGANIZE CLUTTERED STORAGE AREA IN BASEMENT AND EQUIPMENT/ITEMS LOICATED AT OUTDOOR STORAGE SHED, AND REMOVE UNUSED EQUIPMENT TO PREVENT PEST HARBORAGE. PROVIDE INTERNAL THERMOMETERS FOR WALK-IN COOLER AND WALK-IN FREEZERS AND METAL STEM THERMOMETER TO CHECK PRODUCT TEMPERATURE. REMOVE CARDBOARD FROM WALK-IN COOLER, WALK-IN FREEZER, AND STORAGE SHELVES. ADJUST THRESHOLD AT REAR EXIT DOOR. CLEAN FLOORS ALONG WALL BASE IN PREP AREAS AND ATTACHED STORAGE SHED.
FOUND 100 POUNDS OF COOKED CANTONESE EGG NOODLES ON TABLE AT RECEPTION AREA. TEMPERATURES TAKEN OF NOODLES WERE 53.4F, 49.2F, AND 48.1. EGG NOODLES INDIVIDUALLY PACKAGED IN PLASTIC 5 POUND BAGS. NOODLES CONTAIN WATER AND EGGS. CRITICAL VIOLATION. CITATION ISSUED. INSTRUCTED MANAGEMENT TO DISPOSE OF 100 POUNDS OF EGG NOODLES. VALUE AT $50.00. ALSO, INSTRUCTED MANGEMENT TO STORE NOODLES INSIDE COOLERS. FOUND UNNECESARY CLUTTER ON SHELVING UNITS THAT MUST BE REMOVED/DISCARDED. (OLD PAINT, ETC.) FOUND SINKS NOT CLEAN AT 1ST FLOOR PREPARATION AREAS.
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