Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 29, 2010 | 50 |
|
Jul 18, 2011 | 100 |
|
May 14, 2012 | 50 |
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The basement walk-in cooler is iced up and holding 53 f ambient air temperature. Cooler repaired by Dave Katz Equipment at this time and is now emiting 40 f air, tag not issued.
All cold food shall be stored at a temperature of 40F or less. Approximately 100 pounds of fresh mozzarella cheese, cooked pork, pasta, stocks, pork, chicken, milk, cream and raw eggs were found at 52.3 - 48.9 f internal temperature. Approximately $500.00 worth of product was discarded at this time.
Between uses and during storage food dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the kitchen floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the basement prep area/dishroom floors so they are smooth, sanitary and easy to maintain. Repair the coving in the basement so it smooth and sanitary.
The walls and ceilings shall be in good repair and easily cleaned. Smooth out the unsanitary exposed brick walls in the pizza/kitchen so they are smooth, sanitary and easy to maintain from top to bottom.
Install an exposed hand sink at the south end of the 1st flr kitchen so it is easily accessible to the line cooks. Properly plumb the drain lines in front of the mop sink in the rear basement. Install a dipping well for gelato service.
All employees shall be required to use effective hair restraints to confine hair.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. The electric convection oven has no ventilation and a plume of brown grease is on the wall and ceiling behind, All electric ovens over 7500 watts are required to be vented above the roofline.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. The 1st floor kitchen handsink has low water flow, repair plumbing.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. the floor is dirty in the sewer closet in dishwashing, clean and maintain said area.
OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE OR POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AND CERTIFICATE POSTED AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012 COURT DATE 6/21/2012 1100AM RM 112 AT 400 WEST SUPERIOR ST. CHGO., IL., H000076817 13 PLEASE SEE BACK OF CITATION FOR PREPAYMENT INFORMATION, MAIL-IN OPTION, AND PAYMENT CENTER LOCATIONS.
MUST PROVIDE A SELF-CLOSING DEVICE AT BASEMENT STAFF TOILET ROOM.
MUST REPAIR LEAKY FAUCET BASE AT BASEMENT UTILITY SINK AND PROVIDE A BACKFLOW PREVENTION DEVICE AT SAME SINK.
MUST DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES ON FIRST FLOOR AND BASEMENT.
MUST REPLACE WORN OUT CUTTING BOARDS AT PIZZA STATION ON FIRST FLOOR.
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Address |
Distance |
---|---|---|
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Discovery Days Learning Academy | 1417 W Taylor St, Chicago | 0.04 miles |
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