SUNNY BOWLS Passes Health Inspection - Chicago Restaurant

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED CONTAINER OF SAUCE STORED IN THE WALK-IN COOLER COVERED WITH CONTAINER LID WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED BAG OF SOUP IN FOOD PREP SINK IN THE REAR AREA THAWING AT ROOM TEMPERATURE NOT SUBMERGED UNDER RUNNING WATER. INSTRUCTED TO THAW TCS FOODS UNDER REFRIGERATION OR SUBMERGED UNDER RUNNING WATER AT 70.0F OR LESS AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER IN THE REAR 3-DOOR REACH-IN COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUSL LOCATION AT EACH COLD-HOLDING UNIT AND MAINTAIN AT ALL TIMES.

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 CARDBOARD USED TO COVER EXTERIOR OF NONFOOD-CONTACT SURFACES (DRAINAGE PIPE) OF SOUP VAT EQUIPMENT. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.

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 NONFOOD-CONTACT SURFACE (EXTERIOR OF DISPENSING NOZZLE) OF SMOOTHIE MACHINE TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 NONFOOD-CONTACT SURFACE (EXTERIOR OF DISPENSING NOZZLE) OF SMOOTHIE MACHINE TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.