Sharks Fish & Chicago Style

Observed a pink buildup on the baffle wall inside the ice machine. Equipment food-contact surfaces and utensils shall be cleaned in equipment such as ice bins at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Empty the ice machine and wash, rinse, and sanitize the ice baffle wall of the machine.

Observed a stack of clean food containers wet stacked on the storage rack near the back door. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils shall be air-dried. Coach employees to allow containers to air-dry before stacking to be stored.

Observed coleslaw (45F) being held inside the reach in cooler in the front food service area above 41F. The ambient air temperature of the unit at 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Discarded food item.

Observed in-use, damp wiping cloth being stored on the counter top. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Person in charge removed the damp cloth and replaced it with a clean dry cloth for wiping.

Observed the side dumpster door open with trash being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment.

Observed Time/Temperature for safety food coleslaw being stored inside the walk-in cooler and Reach-in cooler without a date mark. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. Place proper date marks on items being held over 24 hours.

Observed large gaps along the bottom and top of the rear door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:Filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Have the door threshold repaired.

Observed the ice scoop stored on top of the ice machine, this is not on a cleaned and sanitized surface.During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a clean, protected location if the utensils, such as ice scoops. Clean scoop then place onto a cleanable surface.

Observed Time/Temperature for safety foods (Coleslaw) and shredded cheese being stored inside the walk-in cooler and Reach-in cooler without a date mark. time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. Please place proper date marks on items being held over 24 hours.

Observed several working spray bottles with chemicals inside without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. Place a label with the common name of the chemical on spray bottles.

Observed a bottle of household Raid for flying insects being stored with chemicals next to the 3 compartment sink in the main kitchen. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. COS: Person in Charge (PIC) voluntarily discarded the can of Raid.

Observed several clean food grade containers above the 3 compartment sink being stored and stacked while wet. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils shall be air-dried Coach employees to allow containers to air-dry before stacking to be stored.

Observed an employee twist top water bottle stored on top of the chest freezer next to the ice machine. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. All employee drinks shall be in a to-go cup with a lid and a straw. Person in charge discarded bottle.