Green Basil Street

HANDS CLEAN & PROPERLY WASHED

OBSERVED POOR HYGIENIC PRACTICES BY MALE DISH WASHER OBSERVED HIM WITH PLASTIC GLOVES ON RUN HIS FINGERS THROUGH HIS HAIR AND THEN PROCEED TO REMOVE CLEAN UTENSILS FROM DISH MACHINE WITHOUT REMOVING GLOVES AND WASHING HANDS.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO SOAP AT HAND SINK IN MIDDLE PREP AREA.SOAP WAS PROVIDED AT HAND SINK DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CITATION ISSUED)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND DRYING DEVICES AT HAND SINK IN MIDDLE PREP AREA AND DISH WASHING AREA.PAPER TOWELS WERE PROVIDED AT HAND SINK DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOILDATED VIOLATION)(CITATION ISSUED)

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED INSIDE OF 2- DOOR PREP COOLER ON COOK LINE SUCH AS 0.5LBS. QUARTERED TOMATOES-51.4F.1LB.BEAN SPROUTS-55.9F.3LBS. QUARTED COOKED CHICKEN-45.9F.1.5LBS. RAW TURKEY-47.3F.0.5LBS. RAW CUT CHICKEN NUGGETS-52.3F.2LBS. GRILLED CHICKEN-49.5F.1.5LBS.- COOKED PORK RIBS-49.5F-50.9F.2LBS.-SLICED MANGOS-46.2F.2.5LBS-SALAD-54.3F.3LBS. PACKAGED NOODLES-47.1F-50.2F.1LB.DUMPLINGS-49.1F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.16.5LBS.$100.(PRIORITY 7-38-005)(COS)9CITATION ISSUED)

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER ON FRONT COOK LINE AT 57.4F WITH TCS FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-0050(COS)(CITATION ISSUED)

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES,ETC)

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-202.15 : OBSERVED A GAP IN CENTER OF DOUBLE ENTRY DOORS MUST MAKE TIGHT FITTING TO PREVENT INSECT ENTRY.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11 : MUST PROVIDE A SPLASH GUARD AT DUMP SINK IN FRONT PREP AREA (COFFEE/LIQOUR ) NEXT TO CUP STORAGE.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED KNIVES STORED IN BETWEEN COOLERS IN FRONT PREP AREA MUST REMOVE AND STORE IN KNIFE CADDY OR ON TOPSIDE OF CUTTING BOARDS TO PREVENT CONTAMINATION.

GLOVES USED PROPERLY

OBSERVED IMPROPER USAGE OF PLASTIC GLOVES BY MALE DISH WASHER.(COS)

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR OR REPLACE WORN CUTTING BOARDS IN MIDDLE PREP AREA TO BE IN GOOD REPAIR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(B) : MUST CLEAN DEBRIS BUILD UP ON INTERIOR PARTS OF WOK STATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.13 : MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN FRONT PREP AREA COOKING EQUIPMENT AND FLOOR DRAINS WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE STAINED CEILING TILES IN REAR DRY FOOD STORAGE/DISH WASHING AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14 : MUST CLEAN DEBRIS AND GREASE BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 : OBSERVED SOME MISSING FOOD HANDLERS TRAINING FOR FOOD EMPLOYEES MUST PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

: 2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.