MOTEL SLEEPERS, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED THE OUTSIDE DUMPSTERS OVER PACKED AND THE LIDS OPEN AND UNABLE TO CLOSE. INSTRUCTED TO NOT OVER PACK THE DUMPSTERS AND KEEP THE LIDS CLOSED. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (HASHBROWNS, SAUSAGE, EGGS, BACON, HAMBURGERS) ARE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES AT ALL TIMES POTENTIALLY HAZARDOUS FOOD ITEMS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012

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: OBSERVED THE INTERIOR OF THE MICROWAVE, THE EXTERIOR OF THE COOKING EQUIPMENT AND THE INTERIOR OF THE 1 DOOR PREP FREEZER WITH ACCUMULATED FOOD DEBRIS AND/OR GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF FOOD EQUIPMENT.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE INTERIOR OF THE MICROWAVE, THE EXTERIOR OF THE COOKING EQUIPMENT AND THE INTERIOR OF THE 1 DOOR PREP FREEZER WITH ACCUMULATED FOOD DEBRIS AND/OR GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF FOOD EQUIPMENT.

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.