Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED TWO SEPARATE EMPLOYEES AT TWO SEPARATE LOCATIONS IMPROPERLY WASHING WITH OUT SANITIZING AT IMPROPER SINKS. FIRST EMPLOYEE OBSERVED WITH FOOD PREP BOWL IN SUSHI PREP EXPOSED HAND SINK WITH DISH SOAP AND SCRUBBING SPONGE. SECOND EMPLOYEE OBSERVED WASHING PLASTIC FOOD CONTAINER IN ONE COMPARTMENT FOOD PREP SINK ALSO WITH SPONGE AND SOAP FROM ADJACENT HAND SOAP DISPENSER. REVIEWED PROPER METHOD TO WASH, RINSE AND SANITIZE AT THREE COMPARTMENT SINK OR USE CHEMICAL DISH MACHINE ON PREMISES. All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN FREEZERS AND WALK-IN COOLERS MUST BE LABELED AND DATED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE PAPER AS LINER FOR SHELVING BEHIND BAR OR IN REAR SERVER STATION. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS IS ALL PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. 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. LEAK UNDER MIDDLE COMPARTMENT OF KITCHEN THREE COMPARTMENT SINK, MUST REPAIR. LEAK ON RIGHT SIDE NOZZLE OF SAME SINK, MUST REPAIR. LARGE FOOD BLENDER PLUGGED INTO ELECTRICAL SOCKET MUST BE REMOVED FROM BASEMENT NOT APPROVED AS A FOOD PREP AREA, OR PROVIDE ALL REQUIRED PLUMBING AND FOOD PROTECTION FOR SUCH AN AREA. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. ALL CRACKED AND MISSING LIGHT SHIELDS IN ALL FOOD PREP AREAS AND BASEMENT DRY FOODS STORAGE MUST REPLACE. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BASEMENT EMPLOYEE WASHROOM DOOR MUST HAVE SELF-CLOSING DEVICE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. BASEMENT BULK FOOD CONTAINERS MUST CLEAN. The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILE IN BASEMENT EMPLOYEE WASHROOM, MUST REPLACE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. POOLING LIQUID UNDER BAG IN BOX SODA DISPENSING SYSTEM IN BASEMENT MUST REMOVE/CLEAN.
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