Aller au contenu
Chargement de la carte…

EARLY MORNING DELIGHT

1924 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant

3 inspections

  1. Canvass

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED ITEMS STORED ON THE FLOOR ON THE BASEMENT NON-FOOD STORAGE AREA. ALL STORAGE ITEMS STORED THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXESSIVE AMOUNT OF ICE BUILD UP INSIDE THE CHEST FREEZER LOCATED IN REAR PREP AREA. MUST REMOVE ICE AND CLEAN INTERIORS OF CHEST FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ACCUMULATION INSIDE CEILING VENTILATION VENTS IN BOTH UNISEX WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE OF THE CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD SERVICE MANAGERS MUST HAVE OR PROVIDE PROOF OF ALLERGEN TRAINING AT ALL TIMES.
  2. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABELED FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY BOTTOM OF FOOD PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE SECOND UNISEX EMPLOYEES/CUSTOMERS WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVE FEW OPENINGS INTO WALL BEHIND EXPOSED HAND WASHING SINK IN FRONT FOOD PREPARATION AREA. MUST SEAL AND MANTAIN. ALSO OBSERVED PEELING PAINT ON WALL NEXT TO FRONT EXPOSED HAND WASHING SINK LOCATED IN FRONT FOOD PREPARATION AREA. OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROND AND BEHIND COOKING EAQUIPMENT AND BEHIND REFRIGERATION UNITS IN FRONT AND REAR PREP AREAS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENT INSIDE UTILITY MOP ROOM. MUST CLEAN AND MAINTAIN.
  3. License

    9 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE COOKS LINE HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN PANS/SHELVING.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 92.7F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN POTS HANGING ABOVE THE WASHBASIN AT THE COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CLOTH TOWELS, TIN FOIL OR PAPER TOWELS AS LINER FOR SHELVING THROUGHOUT THE FACILITY. SHELVING MUST BE SMOOTH AND CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED SLOW DRAINING HAND WASHING SINK IN THE FRONT PREP AREA. MUST REPAIR TO PROPERLY DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED DAMAGED/MISSING FLOOR TILE WITH EXPOSED RAW WOOD AT THE FRONT PREP AREA. MUST REPLACE/REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED MISSING COVING WITH OPEN GAP/CREVICE IN THE REAR PREP AREA NEAR THE EXIT DOOR. MUST REPLACE COVING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY STORED ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING. ALL OTHER STORED ITEMS MUST BE ELEVATED AND ORGANIZED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS ABOVE THE FRONT PREP DRY FOOD STORAGE AREA.