HEALTHCARE ALTERNATIVE SYSTEMS

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-501.112: **C** Removing Dead or Trapped Birds, Insects, Rodents and other Pests OBSERVED IN BASEMENT DRY STORAGE AREA 200-300 DEAD SMALL BLACK FLIES THROUGHOUT FLOOR AND FOOD BOXES, INSTRUCTED TO REMOVE ALL DEAD BUGS FROM DRY STORAGE AREA.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED EXPOSED BRICK WALLS IN THE BASEMENT DRY STORAGE AREA. FOOD STORAGE UNDER WASTEWATER PIPES. INSTRUCTED TO COVER AS WALLS AND OPEN CEILING SHOULD BE SEALED, SMOOTH AND EASILY CLEANABLE.

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

4-101.19: **C** Nonfood-Contact Surfaces OBSERVED CARDBOARD AND ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE REACH-IN FREEZER IN BASEMENT STORAGE AREA. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12: **C** Cleaning, Frequency and Restrictions MUST CLEAN DEBRIS BUILD UP FROM FLOOR & DRAINS UNDER,AROUND,ALONG WALL BASES IN DRY FOOD & PAPER STORAGE AREA,BAR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED REFER UNIT IN BASMENT STORAGE DOOR LINING BROKEN WITH EXPOSED INSULATION, INTRUCTED TO REPAIR OR REPLACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED A HOLE IN THE WALL BEHIND 2 DOOR REACH IN COOLER IN PREP. NOTED IN BASEMENT DRY STORAGE AREA CEILING HAS HOLES AND WATER DAMAGE. INSTRUCTED TO SEAL AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.