Owner Operator InWev d Code Based on an inspection this ......Mar 03, 2014 · Food Service...
1
Food Service Establishment COOK COUNTY Establishment Retail Food Store 1 EPARTMENT OF PUBLIC HEALTH Number Temporary J; 1010 Lake Street, Suite 300 Original Inspection Mobile 0 Oak Park, Illinois 60301- 1133 0X_ Follow up Inspection Phone: 708- 492- 2000 Other Al/ RE/ TAIL FOOD SANITARY INSPECTION REPORT Name of Establishment_ 9( J1 V/ c/ B^, Address C ` Cc° ro Owner or Operator City tjq)" InWev d Zip Code 607/ Z Based on an inspection this day, the items marked below identify violations of the Illinois Food, Drug and Cosmetic Act and/ or the Sanitary Inspection Law and Rules promulgated under these acts. Failure to correct these violations within the time specified may result in prosecution under the Enforcement Provisions of these acts. • = Critical Items Requiring Immediate Correction. ITEM X WT DESCRIPTION ITEM X WT DESCRIPTION ITEM X WT DESCRIPTION FOOD 18 1 Pre- flushed, scraped, soaked 34 1 Outside storage area, enclosures properly con- 5 Source, Wholesome, No Spoilage 19 2 Wash. rinse water; clean, proper temperature structed, clean; controlled incineration 1 2 1 Original Container, Properly Labeled 20 4 Sanitization rinse: clean, temperature. concentration INSPECT, RODENT FOOD PROTECTION 21 1 Wiping cloths; clean, use restricted ANIMAL CONTROL 3 5 Potentially hazardous food meets temperature 22 2 Food- contact surfaces of equipment and utensils • 35 4 Presence of insects/ rodents-- outer openings requirements during storage, preparation, dis- clean, tree of abrasives and detergents protected, no birds, turtles, other animals play, service and transportation 23 1 Non- food contact surfaces of equipment and FLOORS, WALLS AND CEILINGS 4 4 Facilities to maintain product temperature utensils clean 5 1 Thermometers provided and conspicuous 24 1 36 1 Floors; constructed, drained, clean, good repair, P P Storage, handling of clean equipment-- utensils covering installation, dustless cleaning methods 6 2 Potentially hazardous food properly thawed 25 1 Single- service articles, storage, dispensing 7 4 unwrapped and potentially hazardous food not 26 2 37 1 Walls, ceiling, attached equipment; constructed No re- use of single- service articles good repair. clean surfaces, dustless cleaning reserved, cross contamination 9 P 9 WATER methods 8 2 Food Protection during storage, preparation, dis- play, service and transportation 27 5 Water source, safe, Hot and cold under pressure LIGHTING SEWAGE 38 1 Lighting provided as required-- Fixtures 9 2 Handling of food( ice) minimized, methods shielded 10 1 Food( ice) dispensing utensils proporly stored • 28 4 Sewage and waste water disposal PERSONNEL PLUMBING VENTILATION 39 1 Rooms and equipment-- vented as required 11 5 Personnel with infections restricted 29 1 Installed, maintained 12 5 Hand washed and clean, good hygienic practices • 30 5 Cross- connection, back siphonage, back flow DRESSING ROOMS 13 1 Clean clothes, hair restraints TOILET AND HAND- 40 1 1 Rooms clean, lockers provided, facilities clean FOOD EQUIPMENT WASHING FACILITIES OTHER OPERATIONS AND UTENSILS 31 4 Number, convenient, accessible, designed, 14 2 Food( ice) contact surfaces; designed, construct- installed 41 5 Toxic items properly stored, labeled and used 1 ed, maintained, installed, located 42 1 Premises; maintained, free of litter, unnecessary 32 2 Toilet rooms enclosed, self- closing doors, fixtures, articles, cleaning/ maintenance equipment prop- 15 1 Non- food contact surfaces; designed, construct- good repair, clean; Hand cleanser, sanitary towels/ g erly stored, authorized personnel ed, maintained, installed, located hand drying devices provided, proper waste recep- 43 1 Complete separation from living/ sleeping 16 2 Dishwashing facilities; designed, constructed, tacles, tissue quarters, laundry maintained, installed, located, operated GARBAGE AND REFUSE DISPOSAL 44 1 Clean, soiled linen properly stored 17 1 Accurate Thermometers, chemical test kits pro- 33 2 -- Containers or receptacles covered; adequate 45 Management personnel certified vided, gauge cock number, insect/ rodent proof, frequency, clean Yes No Temperatures: Temp/ PPM Chemical G' zort` t Hot Foods Cold Foods f(& U. F= Al 11A tae Manager Certification No: ITEM Remarks and Recommendations for Corrections CORRECT BEFORE ti S re r' CC of e7 F2 ( o-%.— 3 — 3— P fo ! fl fd m S ee Report and Instructions Received C SIGN URE OF OWNER R RESENTATIV ) Date 3° Time A. M. P. . a c 100 Minus Demerits) INSPECTOR) White - ORIGINAL COPY ENV 695
Transcript of Owner Operator InWev d Code Based on an inspection this ......Mar 03, 2014 · Food Service...
Food Service Establishment COOK COUNTY EstablishmentRetail Food Store 1 EPARTMENT OF PUBLIC HEALTH NumberTemporary
J; 1010 Lake Street, Suite 300 Original Inspection
Mobile 0 Oak Park, Illinois 60301- 11330X_ Follow up InspectionPhone: 708- 492-2000
Other
Al/
RE/TAIL FOOD SANITARY INSPECTION REPORT
Name of Establishment_9( J1 V/c/
B^, Address C ` Cc°ro
Owner or OperatorCity tjq)" InWev d Zip Code 607/ Z
Based on an inspection this day, the items marked below identify violations of the Illinois Food, Drug and Cosmetic Act and/ or the SanitaryInspection Law and Rules promulgated under these acts. Failure to correct these violations within the time specified may result in prosecutionunder the Enforcement Provisions of these acts. • = Critical Items Requiring Immediate Correction.
ITEM X WT DESCRIPTION ITEM X WT DESCRIPTION ITEM X WT DESCRIPTION
FOOD 18 1 Pre- flushed, scraped, soaked 34 1 Outside storage area, enclosures properly con-5 Source, Wholesome, No Spoilage
19 2 Wash. rinse water; clean, proper temperature structed, clean; controlled incineration1
2 1 Original Container, Properly Labeled20 4 Sanitization rinse: clean, temperature. concentration INSPECT, RODENT
FOOD PROTECTION21 1 Wiping cloths; clean, use restricted ANIMAL CONTROL
3 5 Potentially hazardous food meets temperature22 2 Food- contact surfaces of equipment and utensils • 35 4 Presence of insects/ rodents-- outer openings
requirements during storage, preparation, dis- clean, tree of abrasives and detergents protected, no birds, turtles, other animals
play, service and transportation 23 1 Non- food contact surfaces of equipment andFLOORS, WALLS AND CEILINGS4 4 Facilities to maintain product temperature utensils clean
5 1 Thermometers provided and conspicuous 24 136 1 Floors; constructed, drained, clean, good repair,P P Storage, handling of clean equipment-- utensils
covering installation, dustless cleaning methods6 2 Potentially hazardous food properly thawed 25 1 Single- service articles, storage, dispensing7 4 unwrapped and potentially hazardous food not 26 2
37 1 Walls, ceiling, attached equipment; constructedNo re- use of single- service articles
good repair. clean surfaces, dustless cleaningreserved, cross contamination 9 P 9
WATER methods
8 2 Food Protection during storage, preparation, dis-play, service and transportation 27 5 Water source, safe, Hot and cold under pressure LIGHTING
SEWAGE38 1 Lighting provided as required-- Fixtures9 2 Handling of food( ice) minimized, methods
shielded10 1 Food( ice) dispensing utensils proporly stored • 28 4 Sewage and waste water disposal
PERSONNEL PLUMBINGVENTILATION
39 1 Rooms and equipment-- vented as required11 5 Personnel with infections restricted 29 1 Installed, maintained
12 5 Hand washed and clean, good hygienic practices • 30 5 Cross-connection, back siphonage, back flow DRESSING ROOMS
13 1 Clean clothes, hair restraints TOILET AND HAND- 40 1 1 Rooms clean, lockers provided, facilities cleanFOOD EQUIPMENT WASHING FACILITIES
OTHER OPERATIONSAND UTENSILS 31 4 Number, convenient, accessible, designed,
14 2 Food( ice) contact surfaces; designed, construct- installed41 5 Toxic items properly stored, labeled and used
1 ed, maintained, installed, located 42 1 Premises; maintained, free of litter, unnecessary32 2 Toilet rooms enclosed, self- closing doors, fixtures,articles, cleaning/maintenance equipment prop-
15 1 Non- food contact surfaces; designed, construct- good repair, clean; Hand cleanser, sanitary towels/g erly stored, authorized personneled, maintained, installed, located hand drying devices provided, proper waste recep-
43 1 Complete separation from living/sleeping16 2 Dishwashing facilities; designed, constructed,
tacles, tissuequarters, laundry
maintained, installed, located, operated GARBAGE AND REFUSE DISPOSAL 44 1 Clean, soiled linen properly stored17 1 Accurate Thermometers, chemical test kits pro- 33 2 -- Containers or receptacles covered; adequate 45 Management personnel certified
vided, gauge cock number, insect/rodent proof, frequency, clean Yes No
Temperatures: Temp/ PPM Chemical G' zort` t Hot Foods Cold Foods f(& U. F=Al 11A tae
Manager Certification No:
ITEM Remarks and Recommendations for Corrections CORRECT
BEFORE
tiar
S re r' CC of e7F2 (
o-%.—
3 —3—P fo !
fl fd m S ee
Report and Instructions Received C
SIGN URE OF OWNER R RESENTATIV )
Date 3° Time A.M. P. . a c 100 Minus Demerits)
INSPECTOR)
White - ORIGINAL COPY ENV 695
