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CORONAS COFFEE II

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

Inspection summary

CORONAS COFFEE II has been inspected 13 times by Chicago Department of Public Health since February 23, 2010. The most recent inspection, on October 17, 2016, found no infractions.

2 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 5 separate inspections, most recently on January 29, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on June 23, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on February 24, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 23, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 18 times across 11 separate inspections, most recently on January 29, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND REFRIGERATION UNITS AND 3-COMPARTMENT.MUST CLEAN AND MAINTAIN. MUST MAINTAIN FLOOR DRY IN BASEMENT TO PREVENT PEST BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK AND REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR FOOD STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR/WALL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN KITCHEN AREA. MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON SHELVES THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN ALL SHELVES AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  4. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN/MAINTAIN FLOORS UNDER THE PREP COOLER TO REMOVE FOOD DEBRIS BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET HEAD ON 3-COMPARTMENT SINK AND MAINTAIN.
  5. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT SINGLE SERVICE SPORK UTENSILS SO THE HANDLE IS FACING UP AND THE SPORKS ARE FACING ONE DIRECTION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED OF ONION SKIN AND DEBRIS ON THE FLOORS IN THE BASEMENT; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  6. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN BASEMENT FOOD STORAGE AREA ESPECIALLY ALONG WALLBASE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES IN BASEMENT FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEES MUST WEAR HAIR RESTRAINS AT ALL TIMES FOOD IS BEING HANDLED.
  7. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TIN FOIL AS LINER FOR SHELVING. ALL SHELVING THROUGHOUT KITCHEN WITH DIRT, FOOD DEBRIS. MUST CLEAN. TORN RUBBER DOOR GASKET ON SMALL TWO DOOR COOLER. MUST REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT KITCHEN WITH DIRT, FOOD DEBRIS. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. WALL MOUNTED PAPER TOWEL DISPENSER MUST BE REMOVED ABOVE THE PANINI PRESS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. MUST PROVIDE THREE STOPPERS FOR ALL COMPARTMENTS OF THREE COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. FOOD PREP WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass Re-Inspection

    5 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Observed sewage waste water backing-up from floor drain on floor,in prep area when water is turned on,or when water is released from 3 compartment sink. Instructed to contact a plumber,and fix the problem. critical violation:7-38-030 Hoooo72079
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 2-15-11,REPORT #491778. #29-(2-15-11)-THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17. VIOLATION SHOULD HAD BEEN CORRECTED BY 2-22-11. On 3-4-11 returned on premises per manager/owner request to recheck 3 compartment sink which consultation was done on 2-24-11, to replace a new 3 compartment sink.Observed today neck faucet too long unable to rinse or fill-up middle compartment;Also 3 compartments IS SMALLER FROM PREVIOUS SINK. The sink is too small to emerge the largest utensils and not able to sanitize,as required by the city health code. CRITICAL VIOLATION:7-42-090 HOOOO72079
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM.CLEAN FLOOR UNDER 3 COMPARTMENT SINK,SOUTH WEST CORNER AND FURNACE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE LIGHT SHIELD ABOVE THE 2 BURNER STOVE.
  10. Consultation

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17 VIOLATION CORRECTED BY 2-22-11.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD ABOVE THE 2 BURNER STOVE.
  11. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD ABOVE THE 2 BURNER STOVE.
  12. Consultation

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF CHEST FREEZER (FOOD DEBRI IN IT), STORED IN BASEMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.PROVIDE STOPPERS FOR 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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..PROVIDE A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE
  13. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND FRONT DISPLAY COOLER AT IMPROPER TEMPERATURE(STORED IN IT POTENTIALLY HAZARDOUS FOOD, MILK,FRESH SQUEEZED ORANGE JUICE ETC.).PRESENT AIR TEMPERATURE OF COOLER 50.3F.OWN THERMOMETER SHOWED TEMP. OF 50F. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.ONCE DISPLAY COOLER IS REPAIRED CONTACT VIA FAX PUBLIC HEALTH(FAX # 312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO60135-17
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND COOKED SLICED GREEN AND YELLOW PEPPERS STORED IN DISPLAY COOLER IN PREP AREA AT TEMPERATURE OF 88.7F TO 97.6F,(COOLER TEMPERATURE OF 40.5F);ALSO FOUND CHICKEN SOUP STORED IN TWO DOOR REACH IN COOLER AT TEMP OF 49.7F TO 50.1F(FOOD WAS COOKED ON 2-21-10); ALSO FOUND 5 GALLONS OF WHOLE MILK AT TEMP OF 45.5F, 46.2F, 48.6F; 5 GALLONS OF FAT FREE MILK AT TEMP 45.5F, 46.5F, 46.2F, 46.9F, 46F;1/2 GALLONS OF 2 PERCENT MILK AT TEMP OF 49.1F; 1 HEAVY WHIPPING CREAM AT TEMP OF 47,6F;5 PLASTIC GLASSES OF FRESHLY SQUEEZED ORANGE JUICE AT TEMP OF 50.9F, 51.6F, 52F,(MILK AND JUICE WERE STORED IN FRONT DISPLAY COOLER, WHICH WAS AT IMPROPER TEMPERATURE). ALL PRODUCTS WAS DISCARDED AND DENATURED. POUNDS VALUE . CRITICAL VIOLATION:7-38-005(A) HOOOO60135
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES, OBSERVED EMPLOY WARING FOOD GLOVES HANDLING MONEY,REGISTER,AND TAKING FOOD ORDER FROM CUSTOMERS, RETURNED IN PREP AREA AND WITHOUT REMOVING GLOVES AND WASHING HANDS ,PREPARED SANDWICH'S(A READY TO EAT PRODUCT).HAND WASHING PROCEDURE WAS EXPLAINED TO MANAGER.CRITICAL VIOLATION:7-38-010(A) HOOOO60136-18
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees.EXPOSED HAND SINK NOT ACCESSIBLE; INSIDE THE WASHBOWL WAS STORED FOOD CONTAINERS,AND A FOOD STRAINER WITH WASHED CUT LETTUCES.IN FRONT OF THE EXPOSED HAND SINK A GARBAGE CONTAINER. ALL ITEMS REMOVED AFTER MY REQUEST.EXPLAINED TO LEAVE SINK ACCESSIBLE AT ALL TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO60136-18
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF CHEST FREEZER (FOOD DEBRI IN IT), STORED I.N BASEMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.PROVIDE STOPPERS FOR 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.PROVIDE A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE

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