Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0
thomast2093
Thomas_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 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B002 | BABA'S FAMOUS STEAK | Josephine Brooks | F003 | 5360 W DIVISION ST | CHICAGO | IL | 60651.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B003 | BAR RAMONE | Lance Wallace | F003 | 441 N CLARK ST | CHICAGO | IL | 60654.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B004 | BONITA'S RESTAURANT INC | Ethel Baker | F003 | 4138 W ARMITAGE AVE | CHICAGO | IL | 60639.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B005 | BRAIN BOX LITERACY ACADEMY AND EDUCATIONAL SERVICE | Jorge Richards | F002 | 9304-9308 S ASHLAND AVE | CHICAGO | IL | 60620.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B006 | BRIDGEPORT COFFEE JACKSON,LLC | Bessie Caldwell | F003 | 310 S MICHIGAN AVE | CHICAGO | IL | 60604.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B007 | CAFFE MERCATO | Andrew Strickland | F003 | 11601 W TOUHY AVE | CHICAGO | IL | 60666.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B008 | CHIFA GRILL CHICKEN RESTAURANT | Bobby Thomas | F003 | 3536 W LAWRENCE AVE | CHICAGO | IL | 60625.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B009 | COFFEE LAB | Leticia Mack | F006 | 2823 N LINCOLN AVE | CHICAGO | IL | 60657.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B010 | DEPARTMENT OF COFFEE AND SOCIAL AFFAIRS | Geraldine Hayes | F003 | 555 W MADISON ST | CHICAGO | IL | 60661.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B011 | DOLLAR TREE # 4143 | Camille Bass | F001 | 2101 E 95th ST | CHICAGO | IL | 60617.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B012 | DOMINO'S PIZZA | Bessie Mccarthy | F003 | 5008 N PULASKI RD | CHICAGO | IL | 60630.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B013 | DUNKIN DONUTS | Johnny Riley | F003 | 3510 S ASHLAND AVE | CHICAGO | IL | 60609.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B014 | EAGLE FOOD & LIQUOR MARKET INC | Rochelle Meyer | F001 | 3004 E 100TH ST | CHICAGO | IL | 60617.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B015 | EL NOPAL BAKERY | Micheal Harrison | F009 | 3648 W 26TH ST | CHICAGO | IL | 60623.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B016 | EL PUERTO MARISCOS AND GRILL INC. | Lauren Ingram | F003 | 2752 W LAWRENCE AVE | CHICAGO | IL | 60625.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B017 | EL TAZON LATINO GRILL | Pat Moore | F003 | 3536 W LAWRENCE AVE | CHICAGO | IL | 60625.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B018 | ESQUINA BARRA | Heather Guerrero | F003 | 2700 N MILWAUKEE AVE | CHICAGO | IL | 60647.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B019 | FIVE ONE FOOD MART INC | Dominick Cortez | F001 | 51 E 51st ST | CHICAGO | IL | 60615.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B020 | FOUR STAR WINGS | Alberto Welch | F003 | 5926 S PULASKI RD | CHICAGO | IL | 60629.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B021 | FUNKENHAUSEN | Elbert Gutierrez | F003 | 1709 W CHICAGO | CHICAGO | IL | 60622.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B022 | GALLERY GUICHARD | Ricky Lyons | F003 | 436-442 E 47TH ST | CHICAGO | IL | 60653.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B023 | GLEN ELSTON NURSNG & REHAB CENTER | Debbie Hudson | F008 | 4340 N KEYSTONE AVE | CHICAGO | IL | 60641.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B024 | GOURMET GORILLA | Miranda Hansen | F006 | 1700 W 83RD ST | CHICAGO | IL | 60620.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B025 | HIGHLAND DAY CARE, INC | Kelly Price | F005 | 7634 S ASHLAND AVE | CHICAGO | IL | 60620.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B026 | HOST INTERNATIONAL INC | Renee Wong | F003 | 11601 W TOUHY AVE | CHICAGO | IL | 60666.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B027 | ITALIAN FIESTA PIZZERIA, INC | Lewis Baker | F003 | 8058 S HALSTED ST | CHICAGO | IL | 60620.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B028 | JEWEL FOOD STORE | Dan Daniel | F001 | 1763 W HOWARD ST | CHICAGO | IL | 60626.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B029 | JEWEL FOOD STORE #3442 | Randy Perry | F001 | 4042 W FOSTER AVE | CHICAGO | IL | 60630.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B030 | KAYBEE'S INDIAN FLAVOR | Laverne Reynolds | F003 | 1234 N HALSTED ST | CHICAGO | IL | 60642.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B031 | KIDS NETWORK ACADEMY INC | Zachary Wright | F012 | 2922-2930 N CAMPBELL AVE | CHICAGO | IL | 60618.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B032 | L & L INFANT CARE | Ronald Stewart | F013 | 1046 W BELMONT AVE | CHICAGO | IL | 60657.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B033 | LA BAGUETTE BAKERY | Jodi Watts | F009 | 5859 S KEDZIE AVE | CHICAGO | IL | 60629.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B034 | LA CENTRAL BAKERY | Clarence Rogers | F003 | 3306 W 55TH ST | CHICAGO | IL | 60632.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B035 | LADYBUG & FRIENDS DAYCARE AND PRESCHOOL EW,LLC | Angel Mccoy | F002 | 5427 N BROADWAY | CHICAGO | IL | 60640.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B036 | LAGO BANQUETS | Loretta Jefferson | F004 | 6121 W DIVERSEY AVE | CHICAGO | IL | 60639.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B037 | LAKEBREEZE | Elaine Malone | F003 | 5701 N LAKE SHORE DR | CHICAGO | IL | 60660.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B038 | LONDONHOUSE HOTEL | Christie Hamilton | F011 | 85 E Wacker DR | CHICAGO | IL | 60601.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B039 | LOU MALNATI'S PIZZERIA | Terry Lindsey | F003 | 6456 S CICERO AVE | CHICAGO | IL | 60638.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B040 | MEDTAK, LTD | Rita Bell | F010 | 6955 N CLARK ST | CHICAGO | IL | 60626.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B041 | NEW FAMOUS GRILL | Ralph Walsh | F003 | 8510 S ASHLAND AVE | CHICAGO | IL | 60620.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B042 | PALETERIA AZTECA #2 | Irene Mendez | F014 | 3119 W CERMAK RD | CHICAGO | IL | 60623.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B043 | PALETERIAS MONARCA, CORP. | Marco Barber | F003 | 6955 N CLARK ST | CHICAGO | IL | 60626.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B044 | PETE'S MARKET #3 | Christina Rios | F001 | 4343 S PULASKI RD | CHICAGO | IL | 60632.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B045 | PETEY'S | Nichole Chavez | F003 | 250 W 47TH ST | CHICAGO | IL | 60609.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B046 | SAUCY PORK HYDE PARK, LLC. | Warren Fernandez | F003 | 1164 E 55TH ST | CHICAGO | IL | 60615.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B047 | SIMPLY IT | Daisy Colon | F003 | 2269 N LINCOLN AVE | CHICAGO | IL | 60614.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B048 | SIP & SAVOR BRONZEVILLE | Jerome Thompson | F003 | 528 E 43RD ST | CHICAGO | IL | 60653.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B049 | SKY CHOP SUEY INC | Denise Reeves | F003 | 8616 S KEDZIE AVE | CHICAGO | IL | 60652.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B050 | SODEXO AMERICA, LLC. | Jody Logan | F007 | 3663 S WABASH AVE | CHICAGO | IL | 60653.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B051 | Starbucks Coffee#48855 | Charlotte Patterson | F006 | 4155 N CICERO AVE | CHICAGO | IL | 60641.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B052 | SUBWAY | Jesus Erickson | F003 | 3510 S ASHLAND AVE | CHICAGO | IL | 60609.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B053 | TAQUERIA LOS FLACOS | Kristi Simpson | F003 | 3818 W LAWRENCE AVE | CHICAGO | IL | 60625.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B054 | TAQUERIA MARAVATIO, INC | Christopher Keller | F003 | 2618 W 59TH ST | CHICAGO | IL | 60629.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B055 | TASTE OF CHICAGO 2 | Jacqueline Mann | F003 | 1912 E 71ST ST | CHICAGO | IL | 60649.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B056 | TASTE OF THAI TOWN | Gilberto Castro | F003 | 4461 N PULASKI RD | CHICAGO | IL | 60630.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B057 | TASTEE CAFE | Mona Crawford | F003 | 503 E 47TH ST | CHICAGO | IL | 60653.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B058 | TOP DOG II | Freddie Summers | F003 | 3961 W IRVING PARK RD | CHICAGO | IL | 60618.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B059 | TOVALA | Harry Nichols | F003 | 939 W ARMITAGE AVE | CHICAGO | IL | 60614.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B060 | UNION FULLBOARD | Annette Delgado | F006 | 3469-3475 N CLARK ST | CHICAGO | IL | 60657.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B061 | UPTOWN CENTER, LLC | Amelia Fisher | F008 | 4920 N KENMORE AVE | CHICAGO | IL | 60640.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B062 | UPTOWN PHO | Rhonda Joseph | F003 | 1010 W ARGYLE ST | CHICAGO | IL | 60640.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B063 | WILDE | Lorene Powell | F003 | 3130 N BROADWAY | CHICAGO | IL | 60657.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| B064 | ZACATACOS EXPRESS | Isabel Horton | F003 | 5926 S PULASKI RD | CHICAGO | IL | 60629.0 | XmNBM60lrGUeDERERDuj7F04sQrH3L1Xi7frm9DrdN4=-~h+z0sVbvJItMD62HwcP7vw== |
| Facility Type ID | Facility Type Desc | mSysRowId |
|---|---|---|
| F001 | Grocery Store | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F002 | Children's Services Facility | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F003 | Restaurant | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F004 | BANQUET HALL | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F005 | Daycare (2 - 6 Years) | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F006 | N/A | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F007 | School | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F008 | Long Term Care | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F009 | Bakery | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F010 | Mobile Frozen Desserts Vendor | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F011 | Banquet/kitchen | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F012 | Daycare Combo 1586 | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F013 | DAYCARE | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| F014 | Mobile Food Dispenser | HHEAoTtS/9HeXQwC83I0pb8qR8BaiXCYy+tZs5v8llw=-~Vql+amcHxIbRsTAnZNWCgQ== |
| Inspection Type ID | Inspection Type Desc | mSysRowId |
|---|---|---|
| T001 | Complaint Re-Inspection | c8557bx+gmY7vbGF5mJveIE6sYEGEtSB9SS1kp4N9oc=-~p47hc7Qoct8ZpqUgAsqmYw== |
| T002 | License | c8557bx+gmY7vbGF5mJveIE6sYEGEtSB9SS1kp4N9oc=-~p47hc7Qoct8ZpqUgAsqmYw== |
| T003 | Canvass | c8557bx+gmY7vbGF5mJveIE6sYEGEtSB9SS1kp4N9oc=-~p47hc7Qoct8ZpqUgAsqmYw== |
| T004 | Short Form Complaint | c8557bx+gmY7vbGF5mJveIE6sYEGEtSB9SS1kp4N9oc=-~p47hc7Qoct8ZpqUgAsqmYw== |
| T005 | License Re-Inspection | c8557bx+gmY7vbGF5mJveIE6sYEGEtSB9SS1kp4N9oc=-~p47hc7Qoct8ZpqUgAsqmYw== |
| T006 | Complaint | c8557bx+gmY7vbGF5mJveIE6sYEGEtSB9SS1kp4N9oc=-~p47hc7Qoct8ZpqUgAsqmYw== |
| T007 | Canvass Re-Inspection | c8557bx+gmY7vbGF5mJveIE6sYEGEtSB9SS1kp4N9oc=-~p47hc7Qoct8ZpqUgAsqmYw== |
| T008 | Suspected Food Poisoning | c8557bx+gmY7vbGF5mJveIE6sYEGEtSB9SS1kp4N9oc=-~p47hc7Qoct8ZpqUgAsqmYw== |
| Inspection ID | Inspection Type ID | Inspection Date | Business ID | Facility Type ID | Business Owner | Risk | Results | Violation | mSysRowId |
|---|---|---|---|---|---|---|---|---|---|
| I001 | T001 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I002 | T002 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I003 | T003 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I004 | T003 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I005 | T001 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I006 | T003 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I007 | T003 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I008 | T004 | 7/27/19 | B056 | F003 | Gilberto Castro | Risk 2 (Medium) | Pass | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I009 | T003 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I010 | T005 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I011 | T006 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I012 | T007 | 7/27/19 | B013 | F003 | Johnny Riley | Risk 2 (Medium) | Pass w/ Conditions | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I013 | T006 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I014 | T003 | 7/27/19 | B009 | F003 | Leticia Mack | Risk 1 (High) | Out of Business | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I015 | T005 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I016 | T002 | 7/27/19 | B025 | F006 | Kelly Price | Risk 1 (High) | Not Ready | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I017 | T003 | 7/27/19 | B051 | F007 | Charlotte Patterson | Risk 1 (High) | Out of Business | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I018 | T003 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I019 | T002 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I020 | T003 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I021 | T001 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I022 | T005 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I023 | T005 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I024 | T002 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I025 | T001 | 7/27/19 | B030 | F001 | Laverne Reynolds | Risk 1 (High) | Pass w/ Conditions | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I026 | T003 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I027 | T004 | 7/27/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I028 | T003 | 7/26/19 | B034 | F009 | Clarence Rogers | Risk 2 (Medium) | Out of Business | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I029 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I030 | T007 | 7/26/19 | B008 | F003 | Bobby Thomas | Risk 2 (Medium) | Pass | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I031 | T002 | 7/26/19 | B038 | F003 | Christie Hamilton | Risk 2 (Medium) | Fail | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I032 | T002 | 7/26/19 | B019 | F003 | Dominick Cortez | Risk 3 (Low) | Pass w/ Conditions | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I033 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I034 | T002 | 7/26/19 | B010 | F006 | Geraldine Hayes | Risk 1 (High) | Not Ready | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I035 | T003 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I036 | T002 | 7/26/19 | B052 | F006 | Jesus Erickson | Risk 2 (Medium) | Not Ready | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I037 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I038 | T006 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I039 | T006 | 7/26/19 | B059 | F003 | Harry Nichols | Risk 1 (High) | No Entry | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I040 | T003 | 7/26/19 | B064 | F003 | Isabel Horton | Risk 1 (High) | Out of Business | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I041 | T002 | 7/26/19 | B031 | F003 | Zachary Wright | Risk 2 (Medium) | Not Ready | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I042 | T007 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I043 | T006 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I044 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I045 | T003 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I046 | T008 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I047 | T004 | 7/26/19 | B064 | F003 | Isabel Horton | Risk 1 (High) | Pass | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I048 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I049 | T002 | 7/26/19 | B011 | F003 | Camille Bass | Risk 2 (Medium) | Not Ready | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I050 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I051 | T006 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I052 | T002 | 7/26/19 | B061 | F006 | Amelia Fisher | Risk 3 (Low) | Not Ready | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I053 | T002 | 7/26/19 | B039 | F011 | Terry Lindsey | Risk 3 (Low) | Pass w/ Conditions | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I054 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I055 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I056 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I057 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I058 | T003 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I059 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I060 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I061 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I062 | T002 | 7/26/19 | B023 | F003 | Debbie Hudson | Risk 2 (Medium) | Pass | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I063 | T005 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I064 | T003 | 7/26/19 | B055 | F003 | Jacqueline Mann | Risk 1 (High) | Out of Business | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I065 | T004 | 7/26/19 | B020 | F001 | Alberto Welch | Risk 2 (Medium) | No Entry | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I066 | T002 | 7/26/19 | B004 | F003 | Ethel Baker | Risk 1 (High) | Pass w/ Conditions | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I067 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I068 | T002 | 7/26/19 | B015 | F001 | Micheal Harrison | Risk 3 (Low) | Fail | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== | |
| I069 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| I070 | T002 | 7/26/19 | 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 | wJmjE20i7RwsBSIKB8EPPdwm2kFBCsWV0pJceEtakKc=-~55OepA4TDC+0XloQfEZYGA== |
| ID | mSysRowId |
|---|---|
| 1 | Uai0/A9hpUJPicWrMevWWe8V42jUVEVQu5VQjMcFPeU=-~Caf9P0yxEucxc8iRHlbYpQ== |
| Inspection ID | Violation | mSysRowId |
|---|---|---|
| I001 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I001 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I002 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I002 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I002 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I002 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I002 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I002 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I002 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I002 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I002 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I002 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I002 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I002 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I002 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I002 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I002 | 15. FOOD SEPARATED AND PROTECTED | |
| I002 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I002 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I002 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I002 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I002 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I002 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I002 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I002 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I002 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I002 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I003 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I003 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I003 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I003 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I003 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I003 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I003 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I003 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I003 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I003 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I003 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I003 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I003 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I003 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I003 | 15. FOOD SEPARATED AND PROTECTED | |
| I003 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I003 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I003 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I003 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I003 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I003 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I003 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I003 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I003 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I003 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I004 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I004 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I004 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I004 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I004 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I004 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I004 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I004 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I004 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I004 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I004 | 15. FOOD SEPARATED AND PROTECTED | |
| I004 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I004 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I004 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I004 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I004 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I004 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I004 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I004 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I004 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I005 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I005 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I005 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I006 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I006 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I006 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I006 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I006 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I006 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I006 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I006 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I006 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I006 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I006 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I006 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I006 | 15. FOOD SEPARATED AND PROTECTED | |
| I006 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I006 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I006 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I006 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I006 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I006 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I006 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I006 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I006 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I007 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I007 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I007 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I007 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I007 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I007 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I007 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I007 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I007 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I007 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I007 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I007 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I007 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I007 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I007 | 15. FOOD SEPARATED AND PROTECTED | |
| I007 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I007 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I007 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I007 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I007 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I007 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I007 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I007 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I007 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I009 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I009 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I009 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I009 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I009 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I009 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I009 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I009 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I009 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I009 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I009 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I009 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I009 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I009 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I009 | 15. FOOD SEPARATED AND PROTECTED | |
| I009 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I009 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I009 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I009 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I009 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I009 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I009 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I009 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I009 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I010 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I010 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I011 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I011 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I011 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I011 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I011 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I011 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I011 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I011 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I011 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I011 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I011 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I011 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I011 | 15. FOOD SEPARATED AND PROTECTED | |
| I011 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I011 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I011 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I011 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I011 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I011 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I011 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I011 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I011 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I011 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I012 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I013 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I013 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I013 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I013 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I013 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I013 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I013 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I013 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I013 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I013 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I013 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I013 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I013 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I013 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I013 | 15. FOOD SEPARATED AND PROTECTED | |
| I013 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I013 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I013 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I013 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I013 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I013 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I013 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I013 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I013 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I013 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I015 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I015 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I018 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I018 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I018 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I018 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I018 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I018 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I018 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I018 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I018 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I018 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I018 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I018 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I018 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I018 | 15. FOOD SEPARATED AND PROTECTED | |
| I018 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I018 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I018 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I018 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I018 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I018 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I018 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I018 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I018 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I018 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I019 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I019 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I019 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I019 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I019 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I019 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I019 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I019 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I019 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I019 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I019 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I019 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I019 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I019 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I019 | 15. FOOD SEPARATED AND PROTECTED | |
| I019 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I019 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I019 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I019 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I019 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I019 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I019 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I019 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I019 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I019 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I020 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I020 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I020 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I020 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I020 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I020 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I020 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I020 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I020 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I020 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I020 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I020 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I020 | 15. FOOD SEPARATED AND PROTECTED | |
| I020 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I020 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I020 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I020 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I020 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I020 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I020 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I020 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I020 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I020 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I021 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I021 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I022 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I022 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I023 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I023 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I023 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I023 | 15. FOOD SEPARATED AND PROTECTED | |
| I024 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I024 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I024 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I024 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I024 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I024 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I024 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I024 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I024 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I024 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I024 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I024 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I024 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I024 | 15. FOOD SEPARATED AND PROTECTED | |
| I024 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I024 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I024 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I024 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I024 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I024 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I024 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I024 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I024 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I024 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I025 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I026 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I026 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I026 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I026 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I026 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I026 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I026 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I026 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I026 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I026 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I026 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I026 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I026 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I026 | 15. FOOD SEPARATED AND PROTECTED | |
| I026 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I026 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I026 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I026 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I026 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I026 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I026 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I026 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I026 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I026 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I027 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I027 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I027 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I027 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I029 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I029 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I029 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I029 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I029 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I029 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I029 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I029 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I029 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I029 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I029 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I029 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I029 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I029 | 15. FOOD SEPARATED AND PROTECTED | |
| I029 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I029 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I029 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I029 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I029 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I029 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I029 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I029 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I029 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I029 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I033 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I033 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I033 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I033 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I033 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I033 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I033 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I033 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I033 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I033 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I033 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I033 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I033 | 15. FOOD SEPARATED AND PROTECTED | |
| I033 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I033 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I033 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I033 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I033 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I033 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I033 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I033 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I033 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I035 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I035 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I035 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I035 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I035 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I035 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I035 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I035 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I035 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I035 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I035 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I035 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I035 | 15. FOOD SEPARATED AND PROTECTED | |
| I035 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I035 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I035 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I035 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I035 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I035 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I035 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I035 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I035 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I035 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I037 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I037 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I037 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I037 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I037 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I037 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I037 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I037 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I037 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I037 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I037 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I037 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I037 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I037 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I037 | 15. FOOD SEPARATED AND PROTECTED | |
| I037 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I037 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I037 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I037 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I037 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I037 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I037 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I037 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I037 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I037 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I038 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I038 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I038 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I038 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I038 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I038 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I038 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I038 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I038 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I038 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I038 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I038 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I038 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I038 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I038 | 15. FOOD SEPARATED AND PROTECTED | |
| I038 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I038 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I038 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I038 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I038 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I038 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I038 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I038 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I042 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I042 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I042 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I042 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I042 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I042 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I042 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I042 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I042 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I042 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I042 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I042 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I042 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I042 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I042 | 15. FOOD SEPARATED AND PROTECTED | |
| I042 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I042 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I042 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I042 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I042 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I042 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I042 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I042 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I042 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I042 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I043 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I043 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I043 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I043 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I043 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I043 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I043 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I043 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I043 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I043 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I043 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I043 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I043 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I043 | 15. FOOD SEPARATED AND PROTECTED | |
| I043 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I043 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I043 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I043 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I043 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I043 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I043 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I043 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I043 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I043 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I044 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I044 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I044 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I044 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I044 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I044 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I044 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I044 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I044 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I044 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I044 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I044 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I044 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I044 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I044 | 15. FOOD SEPARATED AND PROTECTED | |
| I044 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I044 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I044 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I044 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I044 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I044 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I044 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I044 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I044 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I044 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I045 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I045 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I045 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I045 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I045 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I045 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I045 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I045 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I045 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I045 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I045 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I045 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I045 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I045 | 15. FOOD SEPARATED AND PROTECTED | |
| I045 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I045 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I045 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I045 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I045 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I045 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I045 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I045 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I046 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I046 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I046 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I046 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I046 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I046 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I046 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I046 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I046 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I046 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I046 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I046 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I046 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I046 | 15. FOOD SEPARATED AND PROTECTED | |
| I046 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I046 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I046 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I046 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I046 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I046 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I046 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I046 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I046 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I048 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I048 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I048 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I048 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I048 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I048 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I048 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I048 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I048 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I048 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I048 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I048 | 15. FOOD SEPARATED AND PROTECTED | |
| I048 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I048 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I048 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I048 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I048 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I048 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I048 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I048 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I048 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I048 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I050 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I050 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I050 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I050 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I050 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I050 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I050 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I050 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I050 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I050 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I050 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I050 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I050 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I050 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I050 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I050 | 15. FOOD SEPARATED AND PROTECTED | |
| I050 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I050 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I050 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I050 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I050 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I050 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I050 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I050 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I050 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I051 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I051 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I051 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I051 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I051 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I051 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I051 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I051 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I051 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I051 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I051 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I051 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I051 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I051 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I051 | 15. FOOD SEPARATED AND PROTECTED | |
| I051 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I051 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I051 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I051 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I051 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I051 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I051 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I051 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I051 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I054 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I054 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I054 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I054 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I054 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I054 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I054 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I054 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I054 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I054 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I054 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I054 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I054 | 15. FOOD SEPARATED AND PROTECTED | |
| I054 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I054 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I054 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I054 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I054 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I054 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I054 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I054 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I054 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I054 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I055 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I055 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I055 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I055 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I055 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I055 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I055 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I055 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I055 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I055 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I055 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I055 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I055 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I055 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I055 | 15. FOOD SEPARATED AND PROTECTED | |
| I055 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I055 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I055 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I055 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I055 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I055 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I055 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I055 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I055 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I055 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I056 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I056 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I056 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I056 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I056 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I056 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I056 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I056 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I056 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I056 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I056 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I056 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I056 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I056 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I056 | 15. FOOD SEPARATED AND PROTECTED | |
| I056 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I056 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I056 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I056 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I056 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I056 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I056 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I056 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I056 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I056 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I057 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I057 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I057 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I057 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I057 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I057 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I057 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I057 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I057 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I057 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I057 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I057 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I057 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I057 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I057 | 15. FOOD SEPARATED AND PROTECTED | |
| I057 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I057 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I057 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I057 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I057 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I057 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I057 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I057 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I057 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I057 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I058 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I058 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I058 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I058 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I058 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I058 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I058 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I058 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I058 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I058 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I058 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I058 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I058 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I058 | 15. FOOD SEPARATED AND PROTECTED | |
| I058 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I058 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I058 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I058 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I058 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I058 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I058 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I058 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I058 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I058 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I059 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I059 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I059 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I059 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I059 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I059 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I059 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I059 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I059 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I059 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I059 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I059 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I059 | 15. FOOD SEPARATED AND PROTECTED | |
| I059 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I059 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I059 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I059 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I059 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I059 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I059 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I059 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I059 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I059 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I060 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I060 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I060 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I060 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I060 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I060 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I060 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I060 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I060 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I060 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I060 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I060 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I060 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I060 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I060 | 15. FOOD SEPARATED AND PROTECTED | |
| I060 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I060 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I060 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I060 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I060 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I060 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I060 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I060 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I060 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I060 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I061 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I061 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I061 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I061 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I061 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I061 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I061 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I061 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I061 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I061 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I061 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I061 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I061 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I061 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I061 | 15. FOOD SEPARATED AND PROTECTED | |
| I061 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I061 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I061 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I061 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I061 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I061 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I061 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I061 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I061 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I061 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I063 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I063 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I063 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I067 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I067 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I067 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I067 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I067 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I067 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I067 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I067 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I067 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I067 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I067 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I067 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I067 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I067 | 15. FOOD SEPARATED AND PROTECTED | |
| I067 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I067 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I067 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I067 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I067 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I067 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I067 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I067 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I067 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I067 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I069 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I069 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I069 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I069 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I069 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I069 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I069 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I069 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I069 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I069 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I069 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I069 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I069 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I069 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I069 | 15. FOOD SEPARATED AND PROTECTED | |
| I069 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I069 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I069 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I069 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I069 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I069 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I069 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I069 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I069 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I069 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD | |
| I070 | 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES | |
| I070 | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE | |
| I070 | 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING | |
| I070 | 4. PROPER USE OF RESTRICTION AND EXCLUSION | |
| I070 | 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE | |
| I070 | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS | |
| I070 | 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH | |
| I070 | 8. HANDS CLEAN & PROPERLY WASHED | |
| I070 | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED | |
| I070 | 11. FOOD OBTAINED FROM APPROVED SOURCE | |
| I070 | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE | |
| I070 | 12. FOOD RECEIVED AT PROPER TEMPERATURE | |
| I070 | 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED | |
| I070 | 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION | |
| I070 | 15. FOOD SEPARATED AND PROTECTED | |
| I070 | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED | |
| I070 | 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD | |
| I070 | 18. PROPER COOKING TIME & TEMPERATURES | |
| I070 | 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING | |
| I070 | 20. PROPER COOLING TIME AND TEMPERATURE | |
| I070 | 21. PROPER HOT HOLDING TEMPERATURES | |
| I070 | 22. PROPER COLD HOLDING TEMPERATURES | |
| I070 | 23. PROPER DATE MARKING AND DISPOSITION | |
| I070 | 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS | |
| I070 | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD |
SELECT DISTINCTROW *
FROM Businesses;
SELECT DISTINCTROW *
FROM [Facility Types];
SELECT DISTINCTROW *
FROM [Inspection Types];
SELECT Businesses.[Business Name], [Facility Types].[Facility Type Desc], Inspections.Risk, Inspections.Results
FROM (Businesses INNER JOIN Inspections ON Businesses.[Business ID] = Inspections.[Business ID]) INNER JOIN [Facility Types] ON Inspections.[Facility Type ID] = [Facility Types].[Facility Type ID]
WHERE ((([Facility Types].[Facility Type ID])="F001"));
