A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (TURKEY RIBS, TURKEY BURGER, SPAGHETTI, TURKEY LINKS ETC) ARE BEING PREPARED AND SERVED. ALSO FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISES. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, EXPOSED HAND SINK, MOP SINK PREP SHELVES, STORAGE SHELVES. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS AT REAP PREP AREA ESPECIALLY UNDER AND AROUND 3 COMPARTMENT SINK.-------USABLE ITEMS, BAGS OF CHARCOAL MUST BE STORED 6 OFF THE FLOOR FOR EASY ACCESS ON CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN WALLS BEHIND AND NEXT TO 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE DEAD LIGHTBULB INSIDE WALK-IN COOLER.
Light bulbs not working in prep are and inside walk-in cooler. Instructed to replace non-working bulbs. Floor behind equipment, inside walk-in cooler and along wallbase not cleaned. Instructed to detail clean daily. Can opener, storage shelves under prep table, exhaust hood and filters not cleaned. Instructed to detail clean and sanitize. Several openings noted around pipes and outlet between exposed and three compartment sinks. Instructed to seal all openings. Walls thru-out premises not cleaned. Instructed to detail clean daily.
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