RAGGAE BOYS JERK CHICKEN

Violations (4)

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  3-302.12: **C** Food Storage Containers Identified with Common Name of Food NOTED BULK DRY SEASONING/ INGREDIENTS AT COOKSLINE WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME FOR ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  6-501.114// NOTED CLUTTER IN KITCHEN CLOSET, BOILER ROOM AND IN GARAGE WHERE COOLER FOR BUSINESS IS STORED. INSTRUCTED TO REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ITEMS TO BUSINESS. ALL KEPT ITEMS ARE TO BE STORED ON PROPER SHELVING TO PROPERLY CLEAN AND MONITOR FLOORS FOR PEST ACTVITY.

• 57

  ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  2-102.13// OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

• 58

  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 PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SANITATION CERTIFICATE HOLDERS. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE AND MAINTAIN RECORDS ON SITE