INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK, INTERIOR SURFACES OF PIZZA PREP COOLER, REACH-IN COOLER AND REACH-IN FREEZER. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOORS INSIDE WALK-IN COOLER. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE COOLERS(PREP COOLER, WALK-IN COOLER, FREEZER). NOTED TOILET ROOM (FRONT AREA) IS USED AS STORAGE ROOM. INSTRUCTED TO REMOVE TOILET BOWL AND/OR CLEAN AND MAINTAIN IF KEEPING AS TOILET ROOM. 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 WHEN POTENTIALLY HAZARDOUS FOODS (EG BEEF, SAUSAGE, CHICKEN, HAM, SALAMI ETC.) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE. 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. All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE IN PIZZA PREP COOLER (WITH AN AIR TEMPERATURE OF 40.6F). NOTED SALAMI AT 51.6F, HAM AT 55.9F, MEATBALLS AT 49.2F, CANADIAN BACON AT 53.0F, PEPPERONI AT 58.4F, GROUND BEEF AT 59.2, CHICKEN AT 48.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 25.00. TOTAL WEIGHT 5 LBS. CRITICAL CITATION ISSUED 7-38-005 (A).
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