All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST BE LABELED. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD CONTACT AREAS.
THE EXPOSED HANDSINK IN TODDLER ROOM #2 IS SLOW DRAINING. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (PASTA AND BROCCOLI) ARE BEING PREPARED AND SERVED. NO PROOF OF PAYMENT FOR A CITY OF CHICAGO FOOD SANITATION CERTIFICATE PROVIDED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED YOGURT AT 44.7F, MILK AT 45.8F, PEAS AT 44.6F, COTTAGE CHEESE AT 45.3F, SOUR CREAM AT 43.8F, RELISH AT 48.9F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $45. CRITICAL VIOLATION 7-38-005A. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLER. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, PREP TABLE, WIRE STORAGE RACKS, INTERIOR AND EXTERIOR OF COOLER AND FREEZER. DETAIL CLEAN THE FLOOR BETWEEN THE FREEZER AND DRY STORAGE RACKS.
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