Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0
EX19_AC_CH09_GRADER_HOE_AS_Instructions.docx
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 |
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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 |
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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 |