GATEWAY FOUNDATION RESIDENTIAL Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED IN CLEAR VIEW OF THE CUSTOMERS AND PROVIDED AT TIME OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(REHEATING SOUPS, CORNED BEEF, MASHED POTATOES, SPINACH) SERIOUS VIOLATION 7-38-012(A). CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: EXTERIOR SPLASH AREA AND NOZZLES ON SELF-SERVICE POP DISPENSING STATION, INTERIORS OF THE NAPKIN DISPENSERS AND THE CABINET INTERIORS OF THE 2-DOOR METAL CABINET THE UTENSILS AND NAPKIN HOLDERS SIT ON TOP OF, ALL STORAGE SHELVES IN REAR WHERE CLEAN EQUIPMENT IS STORED(NEAR DISCONNECTED 2 COMPARTMENT SINK IN REAR, INTERIOR OF TRAY HOLDER IN SELF-SERVICE AREA IN DINING ROOM, THE EXTERIORS OF PAPER TOWEL HOLDERS IN KITCHEN PREP AREA, AND LIDS ON STEAM TABLE WELLS ON HOT FOOD SERVICE LINE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN FOOD PREP, STORAGE, DINING, SERVICE LINE, AND DISH WASHING AREAS(FOOD DEBRIS, PEELING PAINT, DIRT PRESENT).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN FOOD PREP, STORAGE, DINING, SERVICE LINE, AND DISH WASHING AREAS(FOOD DEBRIS, PEELING PAINT, DIRT PRESENT).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.