All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED CERTIFIED FOOD MANAGER HANDLING MONEY AND RETURNING TO PREP FOOD BUT, NOT WASHING HIS HANDS BEFORE HANDLING FOOD. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT EXPOSED SINK WITH WARM WATER AND SOAP. CITATION ISSUED 7-38-010[A] CRITICAL. One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. MUST POST REPORT SUMMARY TO BE VISIBLE TO CUSTOMERS. CITATION ISSUED 7-42-010[B] SERIOUS. All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLER. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, STOVE, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, AND SHELVES THRU-OUT STORAGE ROOM. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES MUST BE PROPERLY STORED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, AT CORNERS AND ALONG WALLS. The walls and ceilings shall be in good repair and easily cleaned. MUST REMOVE PEELING PAINT FROM WALLS AND REPAINT, MUST SEAL OPENINGS AROUND PIPES NEAR CEILINGS, MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT. EXCESSIVE CLUTTER THRU-OUT STORAGE ROOMS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLER. Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES MUST BE PROPERLY STORED. Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS. Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, STOVE, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, AND SHELVES THRU-OUT STORAGE ROOM. Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, AT CORNERS AND ALONG WALLS. Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REMOVE PEELING PAINT FROM WALLS AND REPAINT, MUST SEAL OPENINGS AROUND PIPES NEAR CEILINGS, MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT. Inspector Comments: EXCESSIVE CLUTTER THRU-OUT STORAGE ROOMS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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