Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0

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Grader - Instructions Access 2019 Project

Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0

Project Description:

Your job at the Chicago Health Inspection Agency has been fun and challenging. You have been making daily updates to the Agency's database with the help of your boss, Anne Serdifone. The database tables may already be normalized; however, you need to examine the tables to verify this. Based on your understanding of the rules of normalization, you decide to recommend some design changes to the database.

Steps to Perform:

Step

Instructions

Points Possible

1

Start Access. Open the downloaded Access file named Exp19_Access_Ch09_HOEAssessment_Food_Inspections.accdb. Grader has automatically added your last name to the beginning of the filename.

0

2

Anne has asked you to review the table structure to see if any changes should be made. You decide to apply the rules of normalization to the Inspections table. Open the Inspections table in Datasheet view. Look for repeating groups in the Inspections table. The Violation field has multiple values separated by bars. This qualifies as a repeating group. This information has been added to a new table and will be removed from this table. For simplicity’s sake, the information for inspection violations has been preloaded to a table called Violations, so removing the Violation field from the Inspections table is required to conform to 1NF. Switch to Design view. Click the row selector for the Violation field and click Delete on the Home tab in the Records group. Click Yes when asked for confirmation, and switch to Datasheet view. Click Yes when prompted to save.

15

3

After you remove the Violation field, you will examine the Inspections table and convert to second normal form. Examine the Inspections table and notice there are multiple Inspections with Dominick Cortez as the Business Owner. Switch to Design view for the Inspections table. Business Owner is determined by Business ID and are attributes of the business, not a specific inspection. Fields will need to be removed to satisfy 2NF. In a real-world scenario, you would need to create a separate table for this information, but the Businesses table is provided so you do not have to perform data entry. Examine the Inspections table. Click the row selector for the Business Owner field and click Delete in the Records group of the Home tab, clicking Yes in response to the warning. You deleted this field because it is not functionally dependent on the entire primary key. Save the Inspections table. Switch to Datasheet view.

11

4

The final step to improve the Agency’s Inspections table is to convert to third normal form: The value of a non-key field cannot be functionally dependent on the value of another non-key field. Look for any non-key field values in the Inspections table that are functionally dependent on another non-key field value. Facility Type ID (non-key) is functionally dependent on Business ID (non-key). If you know the Business ID, you can determine the Facility Type ID, which will help you determine the Facility Type. A table named Facility Types already exists. Switch to Design view in the Inspections table. Delete the Facility Type ID field, clicking Yes in response to all warnings you receive. You delete the Facility Type ID field because it is functionally dependent on the Business ID field and therefore is not allowed in the Inspections table. Normally, this would then require you to set up a new table, but as you already have a Facility Types table, you can simply delete the Facility Type ID field. Note that this may not always be the case. Switch to Datasheet view, saving the table. The table now meets 3NF criteria. Close the Inspections table.

11

5

You will now create relationships for the tables in the database. Due to the changes you made to the design, you will add relationships to ensure the database functions correctly. Click the Database Tools tab and click Relationships in the Relationships group to show the Relationships window. Click Show Table. Click each table and click Add. Once you have added all five tables, click Close to close the Show Table dialog box.

0

6

Drag the Inspection Type ID field from the Inspection Types table to the Inspection Type ID field in the Inspections table. The Inspection Types and Inspections tables are related by the common Inspection Type ID field. Select the Enforce Referential Integrity and Cascade Update Related Fields options. Click Create to create this relationship.

7

7

Repeat the steps to connect the Businesses and Inspections tables via the Business ID field.

7

8

Repeat the steps to connect the Businesses and Facility Types tables via the Facility Type ID field. You may also notice the Inspections and Violations tables are not yet linked. You are leaving these tables unlinked intentionally as you want to discuss the contents with your supervisor. Save the relationships and close the Relationships window.

7

9

Select the Inspections table, and create a basic report using the Report tool. Save the report as Inspections Report. Close the report.

4

10

Select the Violations table and create a report using the Report tool. Save the report as Violations Report. Close the report.

4

11

Click the Create tab and click Navigation in the Forms group. Select the Horizontal Tabs option. A new Horizontal Tabs navigation form displays. Drag the Inspections Report from the Navigation Pane to [Add New].

6

12

Add Business Report, Facility Types Report, Inspections Types Report, and Violations Report, in that order to the navigation form.

16

13

Switch to Form View and click each tab to test the form. Save the navigation form with the default name and close the form.

5

14

To simplify the look and functionality of the database, you will hide the Navigation Pane and set the Navigation Form to open automatically when the database is opened. Click the File tab, click Options, and in the Access Options dialog box, click Current Database. Scroll to the Navigation section of the dialog box and deselect Display Navigation Pane. The Navigation Pane will now be hidden from view. In the Navigation Options, click the arrow next to Display Form: and select the newly created Navigation Form. Click OK to close the dialog box. Click OK. The Navigation Form will now display upon opening the database. Save and close the database. Re-open the database to test the changes. The Navigation Form should display upon opening the database and the Navigation Pane should not be visible.

7

15

Save the database. Close the database, and then exit Access. Submit the database as directed.

0

Total Points

100

Created On: 03/25/2020 1 Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0

Azeez_Exp19_Access_Ch09_HOEAssessment_Food_Inspections.accdb

Business ID Business Name Business Owner Facility Type ID Address City State Zip mSysRowId
B001 81ST AND RACINE CITGO INC. Annie Malone F001 8106 S RACINE AVE CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B002 BABA'S FAMOUS STEAK Josephine Brooks F003 5360 W DIVISION ST CHICAGO IL 60651.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B003 BAR RAMONE Lance Wallace F003 441 N CLARK ST CHICAGO IL 60654.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B004 BONITA'S RESTAURANT INC Ethel Baker F003 4138 W ARMITAGE AVE CHICAGO IL 60639.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B005 BRAIN BOX LITERACY ACADEMY AND EDUCATIONAL SERVICE Jorge Richards F002 9304-9308 S ASHLAND AVE CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B006 BRIDGEPORT COFFEE JACKSON,LLC Bessie Caldwell F003 310 S MICHIGAN AVE CHICAGO IL 60604.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B007 CAFFE MERCATO Andrew Strickland F003 11601 W TOUHY AVE CHICAGO IL 60666.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B008 CHIFA GRILL CHICKEN RESTAURANT Bobby Thomas F003 3536 W LAWRENCE AVE CHICAGO IL 60625.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B009 COFFEE LAB Leticia Mack F006 2823 N LINCOLN AVE CHICAGO IL 60657.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B010 DEPARTMENT OF COFFEE AND SOCIAL AFFAIRS Geraldine Hayes F003 555 W MADISON ST CHICAGO IL 60661.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B011 DOLLAR TREE # 4143 Camille Bass F001 2101 E 95th ST CHICAGO IL 60617.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B012 DOMINO'S PIZZA Bessie Mccarthy F003 5008 N PULASKI RD CHICAGO IL 60630.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B013 DUNKIN DONUTS Johnny Riley F003 3510 S ASHLAND AVE CHICAGO IL 60609.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B014 EAGLE FOOD & LIQUOR MARKET INC Rochelle Meyer F001 3004 E 100TH ST CHICAGO IL 60617.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B015 EL NOPAL BAKERY Micheal Harrison F009 3648 W 26TH ST CHICAGO IL 60623.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B016 EL PUERTO MARISCOS AND GRILL INC. Lauren Ingram F003 2752 W LAWRENCE AVE CHICAGO IL 60625.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B017 EL TAZON LATINO GRILL Pat Moore F003 3536 W LAWRENCE AVE CHICAGO IL 60625.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B018 ESQUINA BARRA Heather Guerrero F003 2700 N MILWAUKEE AVE CHICAGO IL 60647.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B019 FIVE ONE FOOD MART INC Dominick Cortez F001 51 E 51st ST CHICAGO IL 60615.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B020 FOUR STAR WINGS Alberto Welch F003 5926 S PULASKI RD CHICAGO IL 60629.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B021 FUNKENHAUSEN Elbert Gutierrez F003 1709 W CHICAGO CHICAGO IL 60622.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B022 GALLERY GUICHARD Ricky Lyons F003 436-442 E 47TH ST CHICAGO IL 60653.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B023 GLEN ELSTON NURSNG & REHAB CENTER Debbie Hudson F008 4340 N KEYSTONE AVE CHICAGO IL 60641.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B024 GOURMET GORILLA Miranda Hansen F006 1700 W 83RD ST CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B025 HIGHLAND DAY CARE, INC Kelly Price F005 7634 S ASHLAND AVE CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B026 HOST INTERNATIONAL INC Renee Wong F003 11601 W TOUHY AVE CHICAGO IL 60666.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B027 ITALIAN FIESTA PIZZERIA, INC Lewis Baker F003 8058 S HALSTED ST CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B028 JEWEL FOOD STORE Dan Daniel F001 1763 W HOWARD ST CHICAGO IL 60626.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B029 JEWEL FOOD STORE #3442 Randy Perry F001 4042 W FOSTER AVE CHICAGO IL 60630.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B030 KAYBEE'S INDIAN FLAVOR Laverne Reynolds F003 1234 N HALSTED ST CHICAGO IL 60642.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B031 KIDS NETWORK ACADEMY INC Zachary Wright F012 2922-2930 N CAMPBELL AVE CHICAGO IL 60618.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B032 L & L INFANT CARE Ronald Stewart F013 1046 W BELMONT AVE CHICAGO IL 60657.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B033 LA BAGUETTE BAKERY Jodi Watts F009 5859 S KEDZIE AVE CHICAGO IL 60629.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B034 LA CENTRAL BAKERY Clarence Rogers F003 3306 W 55TH ST CHICAGO IL 60632.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B035 LADYBUG & FRIENDS DAYCARE AND PRESCHOOL EW,LLC Angel Mccoy F002 5427 N BROADWAY CHICAGO IL 60640.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B036 LAGO BANQUETS Loretta Jefferson F004 6121 W DIVERSEY AVE CHICAGO IL 60639.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B037 LAKEBREEZE Elaine Malone F003 5701 N LAKE SHORE DR CHICAGO IL 60660.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B038 LONDONHOUSE HOTEL Christie Hamilton F011 85 E Wacker DR CHICAGO IL 60601.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B039 LOU MALNATI'S PIZZERIA Terry Lindsey F003 6456 S CICERO AVE CHICAGO IL 60638.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B040 MEDTAK, LTD Rita Bell F010 6955 N CLARK ST CHICAGO IL 60626.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B041 NEW FAMOUS GRILL Ralph Walsh F003 8510 S ASHLAND AVE CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B042 PALETERIA AZTECA #2 Irene Mendez F014 3119 W CERMAK RD CHICAGO IL 60623.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B043 PALETERIAS MONARCA, CORP. Marco Barber F003 6955 N CLARK ST CHICAGO IL 60626.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B044 PETE'S MARKET #3 Christina Rios F001 4343 S PULASKI RD CHICAGO IL 60632.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B045 PETEY'S Nichole Chavez F003 250 W 47TH ST CHICAGO IL 60609.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B046 SAUCY PORK HYDE PARK, LLC. Warren Fernandez F003 1164 E 55TH ST CHICAGO IL 60615.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B047 SIMPLY IT Daisy Colon F003 2269 N LINCOLN AVE CHICAGO IL 60614.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B048 SIP & SAVOR BRONZEVILLE Jerome Thompson F003 528 E 43RD ST CHICAGO IL 60653.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B049 SKY CHOP SUEY INC Denise Reeves F003 8616 S KEDZIE AVE CHICAGO IL 60652.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B050 SODEXO AMERICA, LLC. Jody Logan F007 3663 S WABASH AVE CHICAGO IL 60653.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B051 Starbucks Coffee#48855 Charlotte Patterson F006 4155 N CICERO AVE CHICAGO IL 60641.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B052 SUBWAY Jesus Erickson F003 3510 S ASHLAND AVE CHICAGO IL 60609.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B053 TAQUERIA LOS FLACOS Kristi Simpson F003 3818 W LAWRENCE AVE CHICAGO IL 60625.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B054 TAQUERIA MARAVATIO, INC Christopher Keller F003 2618 W 59TH ST CHICAGO IL 60629.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B055 TASTE OF CHICAGO 2 Jacqueline Mann F003 1912 E 71ST ST CHICAGO IL 60649.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B056 TASTE OF THAI TOWN Gilberto Castro F003 4461 N PULASKI RD CHICAGO IL 60630.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B057 TASTEE CAFE Mona Crawford F003 503 E 47TH ST CHICAGO IL 60653.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B058 TOP DOG II Freddie Summers F003 3961 W IRVING PARK RD CHICAGO IL 60618.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B059 TOVALA Harry Nichols F003 939 W ARMITAGE AVE CHICAGO IL 60614.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B060 UNION FULLBOARD Annette Delgado F006 3469-3475 N CLARK ST CHICAGO IL 60657.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B061 UPTOWN CENTER, LLC Amelia Fisher F008 4920 N KENMORE AVE CHICAGO IL 60640.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B062 UPTOWN PHO Rhonda Joseph F003 1010 W ARGYLE ST CHICAGO IL 60640.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B063 WILDE Lorene Powell F003 3130 N BROADWAY CHICAGO IL 60657.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
B064 ZACATACOS EXPRESS Isabel Horton F003 5926 S PULASKI RD CHICAGO IL 60629.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ==
Facility Type ID Facility Type Desc mSysRowId
F001 Grocery Store R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F002 Children's Services Facility R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F003 Restaurant R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F004 BANQUET HALL R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F005 Daycare (2 - 6 Years) R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F006 N/A R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F007 School R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F008 Long Term Care R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F009 Bakery R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F010 Mobile Frozen Desserts Vendor R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F011 Banquet/kitchen R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F012 Daycare Combo 1586 R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F013 DAYCARE R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
F014 Mobile Food Dispenser R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA==
Inspection Type ID Inspection Type Desc mSysRowId
T001 Complaint Re-Inspection BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg==
T002 License BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg==
T003 Canvass BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg==
T004 Short Form Complaint BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg==
T005 License Re-Inspection BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg==
T006 Complaint BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg==
T007 Canvass Re-Inspection BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg==
T008 Suspected Food Poisoning BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg==
Inspection ID Inspection Type ID Inspection Date Business ID Facility Type ID Business Owner Risk Results Violation mSysRowId
I001 T001 2019-07-27 B012 F001 Bessie Mccarthy Risk 3 (Low) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I002 T002 2019-07-27 B006 F002 Bessie Caldwell Risk 1 (High) Pass 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I003 T003 2019-07-27 B040 F003 Rita Bell Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I004 T003 2019-07-27 B049 F003 Denise Reeves Risk 2 (Medium) Fail 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I005 T001 2019-07-27 B045 F001 Nichole Chavez Risk 1 (High) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|22. PROPER COLD HOLDING TEMPERATURES 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I006 T003 2019-07-27 B057 F003 Mona Crawford Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I007 T003 2019-07-27 B054 F003 Christopher Keller Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I008 T004 2019-07-27 B056 F003 Gilberto Castro Risk 2 (Medium) Pass 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I009 T003 2019-07-27 B037 F004 Elaine Malone Risk 1 (High) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I010 T005 2019-07-27 B063 F003 Lorene Powell Risk 1 (High) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I011 T006 2019-07-27 B042 F003 Irene Mendez Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I012 T007 2019-07-27 B013 F003 Johnny Riley Risk 2 (Medium) Pass w/ Conditions 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I013 T006 2019-07-27 B050 F003 Jody Logan Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I014 T003 2019-07-27 B009 F003 Leticia Mack Risk 1 (High) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I015 T005 2019-07-27 B026 F005 Renee Wong Risk 1 (High) Pass 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I016 T002 2019-07-27 B025 F006 Kelly Price Risk 1 (High) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I017 T003 2019-07-27 B051 F007 Charlotte Patterson Risk 1 (High) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I018 T003 2019-07-27 B014 F003 Rochelle Meyer Risk 2 (Medium) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I019 T002 2019-07-27 B018 F003 Heather Guerrero Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I020 T003 2019-07-27 B024 F008 Miranda Hansen Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I021 T001 2019-07-27 B029 F001 Randy Perry Risk 1 (High) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I022 T005 2019-07-27 B036 F002 Loretta Jefferson Risk 1 (High) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I023 T005 2019-07-27 B016 F009 Lauren Ingram Risk 2 (Medium) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|15. FOOD SEPARATED AND PROTECTED 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I024 T002 2019-07-27 B060 F003 Annette Delgado Risk 2 (Medium) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I025 T001 2019-07-27 B030 F001 Laverne Reynolds Risk 1 (High) Pass w/ Conditions 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I026 T003 2019-07-27 B053 F003 Kristi Simpson Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I027 T004 2019-07-27 B002 F001 Josephine Brooks Risk 3 (Low) Fail 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I028 T003 2019-07-26 B034 F009 Clarence Rogers Risk 2 (Medium) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I029 T002 2019-07-26 B041 F010 Ralph Walsh Risk 3 (Low) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I030 T007 2019-07-26 B008 F003 Bobby Thomas Risk 2 (Medium) Pass 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I031 T002 2019-07-26 B038 F003 Christie Hamilton Risk 2 (Medium) Fail 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I032 T002 2019-07-26 B019 F003 Dominick Cortez Risk 3 (Low) Pass w/ Conditions 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I033 T002 2019-07-26 B019 F003 Dominick Cortez Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I034 T002 2019-07-26 B010 F006 Geraldine Hayes Risk 1 (High) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I035 T003 2019-07-26 B044 F003 Christina Rios Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I036 T002 2019-07-26 B052 F006 Jesus Erickson Risk 2 (Medium) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I037 T002 2019-07-26 B034 F003 Clarence Rogers Risk 2 (Medium) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I038 T006 2019-07-26 B046 F003 Warren Fernandez Risk 1 (High) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I039 T006 2019-07-26 B059 F003 Harry Nichols Risk 1 (High) No Entry 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I040 T003 2019-07-26 B064 F003 Isabel Horton Risk 1 (High) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I041 T002 2019-07-26 B031 F003 Zachary Wright Risk 2 (Medium) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I042 T007 2019-07-26 B058 F003 Freddie Summers Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|23. PROPER DATE MARKING AND DISPOSITION|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I043 T006 2019-07-26 B028 F003 Dan Daniel Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I044 T002 2019-07-26 B003 F003 Lance Wallace Risk 2 (Medium) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I045 T003 2019-07-26 B017 F003 Pat Moore Risk 1 (High) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I046 T008 2019-07-26 B048 F003 Jerome Thompson Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I047 T004 2019-07-26 B064 F003 Isabel Horton Risk 1 (High) Pass 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I048 T002 2019-07-26 B038 F003 Christie Hamilton Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I049 T002 2019-07-26 B011 F003 Camille Bass Risk 2 (Medium) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I050 T002 2019-07-26 B016 F009 Lauren Ingram Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I051 T006 2019-07-26 B035 F003 Angel Mccoy Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I052 T002 2019-07-26 B061 F006 Amelia Fisher Risk 3 (Low) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I053 T002 2019-07-26 B039 F011 Terry Lindsey Risk 3 (Low) Pass w/ Conditions 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I054 T002 2019-07-26 B032 F012 Ronald Stewart Risk 1 (High) Pass 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I055 T002 2019-07-26 B021 F003 Elbert Gutierrez Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I056 T002 2019-07-26 B033 F013 Jodi Watts Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I057 T002 2019-07-26 B022 F003 Ricky Lyons Risk 3 (Low) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I058 T003 2019-07-26 B027 F003 Lewis Baker Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I059 T002 2019-07-26 B062 F008 Rhonda Joseph Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I060 T002 2019-07-26 B022 F003 Ricky Lyons Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I061 T002 2019-07-26 B043 F014 Marco Barber Risk 3 (Low) Not Ready 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I062 T002 2019-07-26 B023 F003 Debbie Hudson Risk 2 (Medium) Pass 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I063 T005 2019-07-26 B047 F003 Daisy Colon Risk 1 (High) Pass 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I064 T003 2019-07-26 B055 F003 Jacqueline Mann Risk 1 (High) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I065 T004 2019-07-26 B020 F001 Alberto Welch Risk 2 (Medium) No Entry 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I066 T002 2019-07-26 B004 F003 Ethel Baker Risk 1 (High) Pass w/ Conditions 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I067 T002 2019-07-26 B007 F003 Andrew Strickland Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I068 T002 2019-07-26 B015 F001 Micheal Harrison Risk 3 (Low) Fail 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I069 T002 2019-07-26 B023 F003 Debbie Hudson Risk 2 (Medium) Pass 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
I070 T002 2019-07-26 B005 F003 Jorge Richards Risk 1 (High) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g==
ID mSysRowId
1 Cj0V7D5r+JkrgindmZr9YeDRjd8ukrwfjVFT82/M5mE=-~25D7MMcdKylsJe0AGpyisA==
Inspection ID Violation mSysRowId
I001 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I001 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I002 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I002 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I002 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I002 4. PROPER USE OF RESTRICTION AND EXCLUSION
I002 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I002 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I002 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I002 8. HANDS CLEAN & PROPERLY WASHED
I002 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I002 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I002 11. FOOD OBTAINED FROM APPROVED SOURCE
I002 12. FOOD RECEIVED AT PROPER TEMPERATURE
I002 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I002 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I002 15. FOOD SEPARATED AND PROTECTED
I002 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I002 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I002 18. PROPER COOKING TIME & TEMPERATURES
I002 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I002 20. PROPER COOLING TIME AND TEMPERATURE
I002 21. PROPER HOT HOLDING TEMPERATURES
I002 22. PROPER COLD HOLDING TEMPERATURES
I002 23. PROPER DATE MARKING AND DISPOSITION
I002 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I002 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I003 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I003 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I003 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I003 4. PROPER USE OF RESTRICTION AND EXCLUSION
I003 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I003 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I003 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I003 8. HANDS CLEAN & PROPERLY WASHED
I003 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I003 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I003 11. FOOD OBTAINED FROM APPROVED SOURCE
I003 12. FOOD RECEIVED AT PROPER TEMPERATURE
I003 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I003 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I003 15. FOOD SEPARATED AND PROTECTED
I003 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I003 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I003 18. PROPER COOKING TIME & TEMPERATURES
I003 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I003 20. PROPER COOLING TIME AND TEMPERATURE
I003 21. PROPER HOT HOLDING TEMPERATURES
I003 22. PROPER COLD HOLDING TEMPERATURES
I003 23. PROPER DATE MARKING AND DISPOSITION
I003 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I003 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I004 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I004 4. PROPER USE OF RESTRICTION AND EXCLUSION
I004 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I004 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I004 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I004 8. HANDS CLEAN & PROPERLY WASHED
I004 11. FOOD OBTAINED FROM APPROVED SOURCE
I004 12. FOOD RECEIVED AT PROPER TEMPERATURE
I004 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I004 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I004 15. FOOD SEPARATED AND PROTECTED
I004 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I004 18. PROPER COOKING TIME & TEMPERATURES
I004 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I004 20. PROPER COOLING TIME AND TEMPERATURE
I004 21. PROPER HOT HOLDING TEMPERATURES
I004 22. PROPER COLD HOLDING TEMPERATURES
I004 23. PROPER DATE MARKING AND DISPOSITION
I004 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I004 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I005 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I005 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I005 22. PROPER COLD HOLDING TEMPERATURES
I006 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I006 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I006 4. PROPER USE OF RESTRICTION AND EXCLUSION
I006 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I006 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I006 8. HANDS CLEAN & PROPERLY WASHED
I006 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I006 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I006 11. FOOD OBTAINED FROM APPROVED SOURCE
I006 12. FOOD RECEIVED AT PROPER TEMPERATURE
I006 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I006 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I006 15. FOOD SEPARATED AND PROTECTED
I006 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I006 18. PROPER COOKING TIME & TEMPERATURES
I006 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I006 20. PROPER COOLING TIME AND TEMPERATURE
I006 21. PROPER HOT HOLDING TEMPERATURES
I006 22. PROPER COLD HOLDING TEMPERATURES
I006 23. PROPER DATE MARKING AND DISPOSITION
I006 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I006 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I007 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I007 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I007 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I007 4. PROPER USE OF RESTRICTION AND EXCLUSION
I007 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I007 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I007 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I007 8. HANDS CLEAN & PROPERLY WASHED
I007 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I007 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I007 11. FOOD OBTAINED FROM APPROVED SOURCE
I007 12. FOOD RECEIVED AT PROPER TEMPERATURE
I007 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I007 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I007 15. FOOD SEPARATED AND PROTECTED
I007 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I007 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I007 18. PROPER COOKING TIME & TEMPERATURES
I007 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I007 20. PROPER COOLING TIME AND TEMPERATURE
I007 21. PROPER HOT HOLDING TEMPERATURES
I007 23. PROPER DATE MARKING AND DISPOSITION
I007 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I007 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I009 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I009 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I009 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I009 4. PROPER USE OF RESTRICTION AND EXCLUSION
I009 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I009 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I009 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I009 8. HANDS CLEAN & PROPERLY WASHED
I009 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I009 11. FOOD OBTAINED FROM APPROVED SOURCE
I009 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I009 12. FOOD RECEIVED AT PROPER TEMPERATURE
I009 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I009 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I009 15. FOOD SEPARATED AND PROTECTED
I009 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I009 18. PROPER COOKING TIME & TEMPERATURES
I009 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I009 20. PROPER COOLING TIME AND TEMPERATURE
I009 21. PROPER HOT HOLDING TEMPERATURES
I009 22. PROPER COLD HOLDING TEMPERATURES
I009 23. PROPER DATE MARKING AND DISPOSITION
I009 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I009 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I010 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I010 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I011 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I011 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I011 4. PROPER USE OF RESTRICTION AND EXCLUSION
I011 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I011 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I011 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I011 8. HANDS CLEAN & PROPERLY WASHED
I011 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I011 11. FOOD OBTAINED FROM APPROVED SOURCE
I011 12. FOOD RECEIVED AT PROPER TEMPERATURE
I011 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I011 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I011 15. FOOD SEPARATED AND PROTECTED
I011 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I011 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I011 18. PROPER COOKING TIME & TEMPERATURES
I011 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I011 20. PROPER COOLING TIME AND TEMPERATURE
I011 21. PROPER HOT HOLDING TEMPERATURES
I011 22. PROPER COLD HOLDING TEMPERATURES
I011 23. PROPER DATE MARKING AND DISPOSITION
I011 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I011 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I012 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I013 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I013 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I013 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I013 4. PROPER USE OF RESTRICTION AND EXCLUSION
I013 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I013 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I013 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I013 8. HANDS CLEAN & PROPERLY WASHED
I013 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I013 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I013 11. FOOD OBTAINED FROM APPROVED SOURCE
I013 12. FOOD RECEIVED AT PROPER TEMPERATURE
I013 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I013 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I013 15. FOOD SEPARATED AND PROTECTED
I013 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I013 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I013 18. PROPER COOKING TIME & TEMPERATURES
I013 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I013 20. PROPER COOLING TIME AND TEMPERATURE
I013 21. PROPER HOT HOLDING TEMPERATURES
I013 22. PROPER COLD HOLDING TEMPERATURES
I013 23. PROPER DATE MARKING AND DISPOSITION
I013 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I013 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I015 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I015 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I018 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I018 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I018 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I018 4. PROPER USE OF RESTRICTION AND EXCLUSION
I018 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I018 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I018 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I018 8. HANDS CLEAN & PROPERLY WASHED
I018 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I018 11. FOOD OBTAINED FROM APPROVED SOURCE
I018 12. FOOD RECEIVED AT PROPER TEMPERATURE
I018 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I018 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I018 15. FOOD SEPARATED AND PROTECTED
I018 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I018 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I018 18. PROPER COOKING TIME & TEMPERATURES
I018 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I018 20. PROPER COOLING TIME AND TEMPERATURE
I018 21. PROPER HOT HOLDING TEMPERATURES
I018 22. PROPER COLD HOLDING TEMPERATURES
I018 23. PROPER DATE MARKING AND DISPOSITION
I018 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I018 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I019 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I019 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I019 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I019 4. PROPER USE OF RESTRICTION AND EXCLUSION
I019 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I019 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I019 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I019 8. HANDS CLEAN & PROPERLY WASHED
I019 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I019 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I019 11. FOOD OBTAINED FROM APPROVED SOURCE
I019 12. FOOD RECEIVED AT PROPER TEMPERATURE
I019 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I019 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I019 15. FOOD SEPARATED AND PROTECTED
I019 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I019 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I019 18. PROPER COOKING TIME & TEMPERATURES
I019 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I019 20. PROPER COOLING TIME AND TEMPERATURE
I019 21. PROPER HOT HOLDING TEMPERATURES
I019 22. PROPER COLD HOLDING TEMPERATURES
I019 23. PROPER DATE MARKING AND DISPOSITION
I019 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I019 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I020 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I020 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I020 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I020 4. PROPER USE OF RESTRICTION AND EXCLUSION
I020 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I020 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I020 8. HANDS CLEAN & PROPERLY WASHED
I020 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I020 11. FOOD OBTAINED FROM APPROVED SOURCE
I020 12. FOOD RECEIVED AT PROPER TEMPERATURE
I020 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I020 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I020 15. FOOD SEPARATED AND PROTECTED
I020 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I020 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I020 18. PROPER COOKING TIME & TEMPERATURES
I020 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I020 20. PROPER COOLING TIME AND TEMPERATURE
I020 21. PROPER HOT HOLDING TEMPERATURES
I020 22. PROPER COLD HOLDING TEMPERATURES
I020 23. PROPER DATE MARKING AND DISPOSITION
I020 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I020 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I021 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I021 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I022 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I022 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I023 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I023 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I023 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I023 15. FOOD SEPARATED AND PROTECTED
I024 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I024 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I024 4. PROPER USE OF RESTRICTION AND EXCLUSION
I024 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I024 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I024 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I024 8. HANDS CLEAN & PROPERLY WASHED
I024 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I024 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I024 11. FOOD OBTAINED FROM APPROVED SOURCE
I024 12. FOOD RECEIVED AT PROPER TEMPERATURE
I024 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I024 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I024 15. FOOD SEPARATED AND PROTECTED
I024 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I024 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I024 18. PROPER COOKING TIME & TEMPERATURES
I024 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I024 20. PROPER COOLING TIME AND TEMPERATURE
I024 21. PROPER HOT HOLDING TEMPERATURES
I024 22. PROPER COLD HOLDING TEMPERATURES
I024 23. PROPER DATE MARKING AND DISPOSITION
I024 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I024 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I025 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I026 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I026 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I026 4. PROPER USE OF RESTRICTION AND EXCLUSION
I026 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I026 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I026 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I026 8. HANDS CLEAN & PROPERLY WASHED
I026 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I026 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I026 11. FOOD OBTAINED FROM APPROVED SOURCE
I026 12. FOOD RECEIVED AT PROPER TEMPERATURE
I026 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I026 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I026 15. FOOD SEPARATED AND PROTECTED
I026 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I026 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I026 18. PROPER COOKING TIME & TEMPERATURES
I026 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I026 20. PROPER COOLING TIME AND TEMPERATURE
I026 21. PROPER HOT HOLDING TEMPERATURES
I026 22. PROPER COLD HOLDING TEMPERATURES
I026 23. PROPER DATE MARKING AND DISPOSITION
I026 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I026 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I027 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I027 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I027 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I027 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I029 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I029 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I029 4. PROPER USE OF RESTRICTION AND EXCLUSION
I029 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I029 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I029 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I029 8. HANDS CLEAN & PROPERLY WASHED
I029 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I029 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I029 11. FOOD OBTAINED FROM APPROVED SOURCE
I029 12. FOOD RECEIVED AT PROPER TEMPERATURE
I029 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I029 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I029 15. FOOD SEPARATED AND PROTECTED
I029 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I029 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I029 18. PROPER COOKING TIME & TEMPERATURES
I029 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I029 20. PROPER COOLING TIME AND TEMPERATURE
I029 21. PROPER HOT HOLDING TEMPERATURES
I029 22. PROPER COLD HOLDING TEMPERATURES
I029 23. PROPER DATE MARKING AND DISPOSITION
I029 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I029 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I033 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I033 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I033 4. PROPER USE OF RESTRICTION AND EXCLUSION
I033 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I033 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I033 8. HANDS CLEAN & PROPERLY WASHED
I033 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I033 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I033 11. FOOD OBTAINED FROM APPROVED SOURCE
I033 12. FOOD RECEIVED AT PROPER TEMPERATURE
I033 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I033 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I033 15. FOOD SEPARATED AND PROTECTED
I033 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I033 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I033 18. PROPER COOKING TIME & TEMPERATURES
I033 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I033 20. PROPER COOLING TIME AND TEMPERATURE
I033 21. PROPER HOT HOLDING TEMPERATURES
I033 22. PROPER COLD HOLDING TEMPERATURES
I033 23. PROPER DATE MARKING AND DISPOSITION
I033 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I035 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I035 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I035 4. PROPER USE OF RESTRICTION AND EXCLUSION
I035 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I035 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I035 8. HANDS CLEAN & PROPERLY WASHED
I035 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I035 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I035 11. FOOD OBTAINED FROM APPROVED SOURCE
I035 12. FOOD RECEIVED AT PROPER TEMPERATURE
I035 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I035 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I035 15. FOOD SEPARATED AND PROTECTED
I035 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I035 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I035 18. PROPER COOKING TIME & TEMPERATURES
I035 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I035 20. PROPER COOLING TIME AND TEMPERATURE
I035 21. PROPER HOT HOLDING TEMPERATURES
I035 22. PROPER COLD HOLDING TEMPERATURES
I035 23. PROPER DATE MARKING AND DISPOSITION
I035 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I035 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I037 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I037 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I037 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I037 4. PROPER USE OF RESTRICTION AND EXCLUSION
I037 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I037 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I037 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I037 8. HANDS CLEAN & PROPERLY WASHED
I037 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I037 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I037 11. FOOD OBTAINED FROM APPROVED SOURCE
I037 12. FOOD RECEIVED AT PROPER TEMPERATURE
I037 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I037 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I037 15. FOOD SEPARATED AND PROTECTED
I037 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I037 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I037 18. PROPER COOKING TIME & TEMPERATURES
I037 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I037 20. PROPER COOLING TIME AND TEMPERATURE
I037 21. PROPER HOT HOLDING TEMPERATURES
I037 22. PROPER COLD HOLDING TEMPERATURES
I037 23. PROPER DATE MARKING AND DISPOSITION
I037 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I037 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I038 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I038 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I038 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I038 4. PROPER USE OF RESTRICTION AND EXCLUSION
I038 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I038 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I038 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I038 8. HANDS CLEAN & PROPERLY WASHED
I038 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I038 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I038 11. FOOD OBTAINED FROM APPROVED SOURCE
I038 12. FOOD RECEIVED AT PROPER TEMPERATURE
I038 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I038 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I038 15. FOOD SEPARATED AND PROTECTED
I038 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I038 18. PROPER COOKING TIME & TEMPERATURES
I038 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I038 20. PROPER COOLING TIME AND TEMPERATURE
I038 21. PROPER HOT HOLDING TEMPERATURES
I038 23. PROPER DATE MARKING AND DISPOSITION
I038 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I038 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I042 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I042 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I042 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I042 4. PROPER USE OF RESTRICTION AND EXCLUSION
I042 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I042 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I042 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I042 8. HANDS CLEAN & PROPERLY WASHED
I042 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I042 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I042 11. FOOD OBTAINED FROM APPROVED SOURCE
I042 12. FOOD RECEIVED AT PROPER TEMPERATURE
I042 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I042 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I042 15. FOOD SEPARATED AND PROTECTED
I042 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I042 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I042 18. PROPER COOKING TIME & TEMPERATURES
I042 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I042 20. PROPER COOLING TIME AND TEMPERATURE
I042 21. PROPER HOT HOLDING TEMPERATURES
I042 22. PROPER COLD HOLDING TEMPERATURES
I042 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I042 23. PROPER DATE MARKING AND DISPOSITION
I042 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I043 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I043 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I043 4. PROPER USE OF RESTRICTION AND EXCLUSION
I043 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I043 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I043 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I043 8. HANDS CLEAN & PROPERLY WASHED
I043 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I043 11. FOOD OBTAINED FROM APPROVED SOURCE
I043 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I043 12. FOOD RECEIVED AT PROPER TEMPERATURE
I043 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I043 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I043 15. FOOD SEPARATED AND PROTECTED
I043 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I043 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I043 18. PROPER COOKING TIME & TEMPERATURES
I043 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I043 20. PROPER COOLING TIME AND TEMPERATURE
I043 21. PROPER HOT HOLDING TEMPERATURES
I043 22. PROPER COLD HOLDING TEMPERATURES
I043 23. PROPER DATE MARKING AND DISPOSITION
I043 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I043 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I044 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I044 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I044 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I044 4. PROPER USE OF RESTRICTION AND EXCLUSION
I044 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I044 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I044 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I044 8. HANDS CLEAN & PROPERLY WASHED
I044 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I044 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I044 11. FOOD OBTAINED FROM APPROVED SOURCE
I044 12. FOOD RECEIVED AT PROPER TEMPERATURE
I044 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I044 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I044 15. FOOD SEPARATED AND PROTECTED
I044 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I044 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I044 18. PROPER COOKING TIME & TEMPERATURES
I044 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I044 20. PROPER COOLING TIME AND TEMPERATURE
I044 21. PROPER HOT HOLDING TEMPERATURES
I044 22. PROPER COLD HOLDING TEMPERATURES
I044 23. PROPER DATE MARKING AND DISPOSITION
I044 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I044 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I045 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I045 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I045 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I045 4. PROPER USE OF RESTRICTION AND EXCLUSION
I045 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I045 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I045 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I045 8. HANDS CLEAN & PROPERLY WASHED
I045 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I045 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I045 11. FOOD OBTAINED FROM APPROVED SOURCE
I045 12. FOOD RECEIVED AT PROPER TEMPERATURE
I045 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I045 15. FOOD SEPARATED AND PROTECTED
I045 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I045 18. PROPER COOKING TIME & TEMPERATURES
I045 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I045 20. PROPER COOLING TIME AND TEMPERATURE
I045 21. PROPER HOT HOLDING TEMPERATURES
I045 22. PROPER COLD HOLDING TEMPERATURES
I045 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I045 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I046 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I046 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I046 4. PROPER USE OF RESTRICTION AND EXCLUSION
I046 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I046 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I046 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I046 8. HANDS CLEAN & PROPERLY WASHED
I046 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I046 11. FOOD OBTAINED FROM APPROVED SOURCE
I046 12. FOOD RECEIVED AT PROPER TEMPERATURE
I046 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I046 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I046 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I046 15. FOOD SEPARATED AND PROTECTED
I046 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I046 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I046 18. PROPER COOKING TIME & TEMPERATURES
I046 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I046 20. PROPER COOLING TIME AND TEMPERATURE
I046 21. PROPER HOT HOLDING TEMPERATURES
I046 22. PROPER COLD HOLDING TEMPERATURES
I046 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I046 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I048 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I048 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I048 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I048 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I048 8. HANDS CLEAN & PROPERLY WASHED
I048 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I048 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I048 11. FOOD OBTAINED FROM APPROVED SOURCE
I048 12. FOOD RECEIVED AT PROPER TEMPERATURE
I048 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I048 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I048 15. FOOD SEPARATED AND PROTECTED
I048 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I048 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I048 18. PROPER COOKING TIME & TEMPERATURES
I048 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I048 20. PROPER COOLING TIME AND TEMPERATURE
I048 21. PROPER HOT HOLDING TEMPERATURES
I048 22. PROPER COLD HOLDING TEMPERATURES
I048 23. PROPER DATE MARKING AND DISPOSITION
I048 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I048 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I050 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I050 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I050 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I050 4. PROPER USE OF RESTRICTION AND EXCLUSION
I050 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I050 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I050 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I050 8. HANDS CLEAN & PROPERLY WASHED
I050 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I050 11. FOOD OBTAINED FROM APPROVED SOURCE
I050 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I050 12. FOOD RECEIVED AT PROPER TEMPERATURE
I050 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I050 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I050 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I050 15. FOOD SEPARATED AND PROTECTED
I050 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I050 18. PROPER COOKING TIME & TEMPERATURES
I050 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I050 20. PROPER COOLING TIME AND TEMPERATURE
I050 21. PROPER HOT HOLDING TEMPERATURES
I050 22. PROPER COLD HOLDING TEMPERATURES
I050 23. PROPER DATE MARKING AND DISPOSITION
I050 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I050 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I051 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I051 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I051 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I051 4. PROPER USE OF RESTRICTION AND EXCLUSION
I051 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I051 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I051 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I051 8. HANDS CLEAN & PROPERLY WASHED
I051 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I051 11. FOOD OBTAINED FROM APPROVED SOURCE
I051 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I051 12. FOOD RECEIVED AT PROPER TEMPERATURE
I051 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I051 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I051 15. FOOD SEPARATED AND PROTECTED
I051 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I051 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I051 18. PROPER COOKING TIME & TEMPERATURES
I051 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I051 20. PROPER COOLING TIME AND TEMPERATURE
I051 21. PROPER HOT HOLDING TEMPERATURES
I051 22. PROPER COLD HOLDING TEMPERATURES
I051 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I051 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I054 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I054 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I054 4. PROPER USE OF RESTRICTION AND EXCLUSION
I054 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I054 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I054 8. HANDS CLEAN & PROPERLY WASHED
I054 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I054 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I054 11. FOOD OBTAINED FROM APPROVED SOURCE
I054 12. FOOD RECEIVED AT PROPER TEMPERATURE
I054 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I054 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I054 15. FOOD SEPARATED AND PROTECTED
I054 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I054 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I054 18. PROPER COOKING TIME & TEMPERATURES
I054 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I054 20. PROPER COOLING TIME AND TEMPERATURE
I054 21. PROPER HOT HOLDING TEMPERATURES
I054 22. PROPER COLD HOLDING TEMPERATURES
I054 23. PROPER DATE MARKING AND DISPOSITION
I054 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I054 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I055 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I055 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I055 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I055 4. PROPER USE OF RESTRICTION AND EXCLUSION
I055 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I055 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I055 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I055 8. HANDS CLEAN & PROPERLY WASHED
I055 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I055 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I055 11. FOOD OBTAINED FROM APPROVED SOURCE
I055 12. FOOD RECEIVED AT PROPER TEMPERATURE
I055 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I055 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I055 15. FOOD SEPARATED AND PROTECTED
I055 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I055 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I055 18. PROPER COOKING TIME & TEMPERATURES
I055 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I055 20. PROPER COOLING TIME AND TEMPERATURE
I055 21. PROPER HOT HOLDING TEMPERATURES
I055 22. PROPER COLD HOLDING TEMPERATURES
I055 23. PROPER DATE MARKING AND DISPOSITION
I055 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I055 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I056 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I056 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I056 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I056 4. PROPER USE OF RESTRICTION AND EXCLUSION
I056 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I056 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I056 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I056 8. HANDS CLEAN & PROPERLY WASHED
I056 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I056 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I056 11. FOOD OBTAINED FROM APPROVED SOURCE
I056 12. FOOD RECEIVED AT PROPER TEMPERATURE
I056 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I056 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I056 15. FOOD SEPARATED AND PROTECTED
I056 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I056 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I056 18. PROPER COOKING TIME & TEMPERATURES
I056 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I056 20. PROPER COOLING TIME AND TEMPERATURE
I056 21. PROPER HOT HOLDING TEMPERATURES
I056 22. PROPER COLD HOLDING TEMPERATURES
I056 23. PROPER DATE MARKING AND DISPOSITION
I056 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I056 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I057 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I057 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I057 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I057 4. PROPER USE OF RESTRICTION AND EXCLUSION
I057 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I057 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I057 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I057 8. HANDS CLEAN & PROPERLY WASHED
I057 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I057 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I057 11. FOOD OBTAINED FROM APPROVED SOURCE
I057 12. FOOD RECEIVED AT PROPER TEMPERATURE
I057 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I057 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I057 15. FOOD SEPARATED AND PROTECTED
I057 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I057 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I057 18. PROPER COOKING TIME & TEMPERATURES
I057 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I057 20. PROPER COOLING TIME AND TEMPERATURE
I057 21. PROPER HOT HOLDING TEMPERATURES
I057 22. PROPER COLD HOLDING TEMPERATURES
I057 23. PROPER DATE MARKING AND DISPOSITION
I057 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I057 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I058 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I058 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I058 4. PROPER USE OF RESTRICTION AND EXCLUSION
I058 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I058 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I058 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I058 8. HANDS CLEAN & PROPERLY WASHED
I058 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I058 11. FOOD OBTAINED FROM APPROVED SOURCE
I058 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I058 12. FOOD RECEIVED AT PROPER TEMPERATURE
I058 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I058 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I058 15. FOOD SEPARATED AND PROTECTED
I058 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I058 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I058 18. PROPER COOKING TIME & TEMPERATURES
I058 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I058 20. PROPER COOLING TIME AND TEMPERATURE
I058 21. PROPER HOT HOLDING TEMPERATURES
I058 22. PROPER COLD HOLDING TEMPERATURES
I058 23. PROPER DATE MARKING AND DISPOSITION
I058 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I058 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I059 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I059 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I059 4. PROPER USE OF RESTRICTION AND EXCLUSION
I059 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I059 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I059 8. HANDS CLEAN & PROPERLY WASHED
I059 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I059 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I059 11. FOOD OBTAINED FROM APPROVED SOURCE
I059 12. FOOD RECEIVED AT PROPER TEMPERATURE
I059 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I059 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I059 15. FOOD SEPARATED AND PROTECTED
I059 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I059 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I059 18. PROPER COOKING TIME & TEMPERATURES
I059 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I059 20. PROPER COOLING TIME AND TEMPERATURE
I059 21. PROPER HOT HOLDING TEMPERATURES
I059 22. PROPER COLD HOLDING TEMPERATURES
I059 23. PROPER DATE MARKING AND DISPOSITION
I059 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I059 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I060 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I060 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I060 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I060 4. PROPER USE OF RESTRICTION AND EXCLUSION
I060 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I060 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I060 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I060 8. HANDS CLEAN & PROPERLY WASHED
I060 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I060 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I060 11. FOOD OBTAINED FROM APPROVED SOURCE
I060 12. FOOD RECEIVED AT PROPER TEMPERATURE
I060 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I060 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I060 15. FOOD SEPARATED AND PROTECTED
I060 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I060 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I060 18. PROPER COOKING TIME & TEMPERATURES
I060 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I060 20. PROPER COOLING TIME AND TEMPERATURE
I060 21. PROPER HOT HOLDING TEMPERATURES
I060 22. PROPER COLD HOLDING TEMPERATURES
I060 23. PROPER DATE MARKING AND DISPOSITION
I060 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I060 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I061 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I061 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I061 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I061 4. PROPER USE OF RESTRICTION AND EXCLUSION
I061 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I061 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I061 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I061 8. HANDS CLEAN & PROPERLY WASHED
I061 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I061 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I061 11. FOOD OBTAINED FROM APPROVED SOURCE
I061 12. FOOD RECEIVED AT PROPER TEMPERATURE
I061 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I061 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I061 15. FOOD SEPARATED AND PROTECTED
I061 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I061 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I061 18. PROPER COOKING TIME & TEMPERATURES
I061 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I061 20. PROPER COOLING TIME AND TEMPERATURE
I061 21. PROPER HOT HOLDING TEMPERATURES
I061 22. PROPER COLD HOLDING TEMPERATURES
I061 23. PROPER DATE MARKING AND DISPOSITION
I061 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I061 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I063 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I063 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I063 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I067 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I067 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I067 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I067 4. PROPER USE OF RESTRICTION AND EXCLUSION
I067 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I067 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I067 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I067 8. HANDS CLEAN & PROPERLY WASHED
I067 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I067 11. FOOD OBTAINED FROM APPROVED SOURCE
I067 12. FOOD RECEIVED AT PROPER TEMPERATURE
I067 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I067 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I067 15. FOOD SEPARATED AND PROTECTED
I067 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I067 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I067 18. PROPER COOKING TIME & TEMPERATURES
I067 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I067 20. PROPER COOLING TIME AND TEMPERATURE
I067 21. PROPER HOT HOLDING TEMPERATURES
I067 22. PROPER COLD HOLDING TEMPERATURES
I067 23. PROPER DATE MARKING AND DISPOSITION
I067 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I067 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I069 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I069 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I069 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I069 4. PROPER USE OF RESTRICTION AND EXCLUSION
I069 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I069 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I069 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I069 8. HANDS CLEAN & PROPERLY WASHED
I069 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I069 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I069 11. FOOD OBTAINED FROM APPROVED SOURCE
I069 12. FOOD RECEIVED AT PROPER TEMPERATURE
I069 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I069 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I069 15. FOOD SEPARATED AND PROTECTED
I069 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I069 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I069 18. PROPER COOKING TIME & TEMPERATURES
I069 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I069 20. PROPER COOLING TIME AND TEMPERATURE
I069 21. PROPER HOT HOLDING TEMPERATURES
I069 22. PROPER COLD HOLDING TEMPERATURES
I069 23. PROPER DATE MARKING AND DISPOSITION
I069 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I069 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
I070 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
I070 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
I070 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
I070 4. PROPER USE OF RESTRICTION AND EXCLUSION
I070 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
I070 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
I070 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
I070 8. HANDS CLEAN & PROPERLY WASHED
I070 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
I070 11. FOOD OBTAINED FROM APPROVED SOURCE
I070 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
I070 12. FOOD RECEIVED AT PROPER TEMPERATURE
I070 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
I070 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
I070 15. FOOD SEPARATED AND PROTECTED
I070 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
I070 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD
I070 18. PROPER COOKING TIME & TEMPERATURES
I070 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
I070 20. PROPER COOLING TIME AND TEMPERATURE
I070 21. PROPER HOT HOLDING TEMPERATURES
I070 22. PROPER COLD HOLDING TEMPERATURES
I070 23. PROPER DATE MARKING AND DISPOSITION
I070 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
I070 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
SELECT DISTINCTROW * FROM Businesses;
SELECT DISTINCTROW * FROM [Facility Types];
SELECT DISTINCTROW * FROM [Inspection Types];
SELECT Businesses.[Business Name], [Facility Types].[Facility Type Desc], Inspections.Risk, Inspections.Results FROM (Businesses INNER JOIN Inspections ON Businesses.[Business ID] = Inspections.[Business ID]) INNER JOIN [Facility Types] ON Inspections.[Facility Type ID] = [Facility Types].[Facility Type ID] WHERE ((([Facility Types].[Facility Type ID])="F001"));