SOFIVE Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE MACHINE EQUIPMENT A LITTLE DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS IN COOLING UNITS TO MAINTAIN TEMPERATURES WHEN TCS FOODS ARE PLACED INSIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED UPRIGHT COOLING UNITS LOCATED IN PREP AREA NEAR ICE MACHINE WITH RUSTED ITNERIOR SHELVING AND SURFACES. INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES 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 SPEED RACKS WHERE DRINK CUPS ARE STORED IN WALK IN COOLER, BEER DRAINS AND EMPTY BIN LOCATED IN FRONT PREP WITH ACCUMULATED DRIED FOOD DEBRIS AND STICKY SURFACES. INTSTRUCTED TO CLEAN 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 SPEED RACKS WHERE DRINK CUPS ARE STORED IN WALK IN COOLER, BEER DRAINS AND EMPTY BIN LOCATED IN FRONT PREP WITH ACCUMULATED DRIED FOOD DEBRIS AND STICKY SURFACES. INTSTRUCTED TO CLEAN 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.