Evers Gets Conditional Pass on Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: CERTIFIED MANAGER ON SITE HAS COPY OF CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN ORIGINAL CERTIFICATE AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED TWO OPEN RODENT BAIT STATIONS IN THE FOOD PREP AREA IN THE FOLLOWING AREAS BEHIND THE DOUBLE DECKER OVEN AND ON THE SIDE OF THE METAL TABLE NEAR THE THREE-COMPARTMENT SINK. INSTRUCTED THE MANAGER ALL RODENT BAIT STATIONS SHALL BE COVERED AT ALL TIMES. PRIORITY VIOLATION 7-38-015, NO CITATION ISSUED

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED FOUR KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE BACK BOARD OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE SAID UTENSILS AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SHELVING UNITS IN THE WALK-IN COOLER WITH RUST. INSTRUCTED TO REMOVE THE RUST FROM ALL SHELVING UNITS AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE OR REPLACE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVING UNIT UNDER THE HOT HOLDING WELLS IN THE FOOD PREP AREA WITH SLIGHT DUST BUILD UP. INSTRUCTED TO CLEAN THE SHELVING UNIT MORE FREQUENTLY AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVING UNIT UNDER THE HOT HOLDING WELLS IN THE FOOD PREP AREA WITH SLIGHT DUST BUILD UP. INSTRUCTED TO CLEAN THE SHELVING UNIT MORE FREQUENTLY AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.