Nov 4, 2011Ī certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. INSTRUCTEDTO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
INSTRUCTED TO PROVIDE SEPARATE CONTAINER WITH COVER FOR ICE SCOOPS AT ICE MACHINE. Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO REMOVE CLUTERS ON TOP OF ICE MACHINE AND HAND WASH SINK BY MOP SINK. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REPAIR FAUCET JOINTS AND KNOBS LEAKING ON EXPOSE HAND WASH SINK BY MOP SINK PREP AREA.
Caffe de luca code#
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. INSTRUCTED TO CLEAN WALLS AT DISH MACHINE AND AT FRONT KITCHEN COOKING AREAS WITH FOOD SPLASHES. The walls and ceilings shall be in good repair and easily cleaned. MUST ELEVATE DISH WASHER RACKS STORED ON BARE FLOOR 6' OFF THE FLOOR AT ALL TIMES. FLOORS ON 2ndfl WITH DEBRIS NEEDS CLEANING,ALSO FLOORS UNDER COUNTERS AND UNDER SHELVES IN FRONT PREP AND BAR SERVING AREAS NEEDS CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO RESURFACE CUTTING BOARD IN KITCHEN PREP AREA WITH DEEP CUTS AND STAINS.MUST PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON SMOOTHIE PREP AND BY CLEAN UTENSIL STORAGE SIDES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO CLEAN TOP OF ICE MACHINA,AND EXPOSE HAND WASH SINK IN BAR WITH DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGOUT FACILITY. All single-service drinking straws and containers shall be discarded immediately after use. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. INSTRUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN WALK IN COOLER. Violation descriptions and comments Sep 15, 2010Īll food not stored in the original container shall be stored in properly labeled containers. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090ĭISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVEDįOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Caffe de luca free#
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLESįLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USEDįOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STOREDįOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTSįOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINEDįOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
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