Posted: February 26th, 2023

Exp19_Access_Ch09_HOEAssessment – Food Inspections 1.0

EX19_AC_CH09_GRADER_HOE_AS_Instructions xAzeez_EX19_AC_CH09_GRADER_HOE_AS.zip

Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0

  

Project Description:

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

     

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

 

Anne has asked you to review the   table structure to see if any changes should be made. You decide to apply the   rules of normalization to the Inspections table.  

  Open the Inspections table in   Datasheet view. Look for repeating groups in the Inspections table. The   Violation field has multiple values separated by bars. This qualifies as a   repeating group. This information has been added to a new table and will be   removed from this table. For simplicity’s sake, the information for   inspection violations has been preloaded to a table called Violations, so   removing the Violation field from the Inspections table is required to   conform to 1NF.  

  Switch to Design view. Click the row selector   for the Violation field and click Delete   on the Home tab in the Records group. Click Yes when asked for confirmation, and switch to Datasheet view.   Click Yes when prompted to save.

 

After you remove the Violation   field, you will examine the Inspections table and convert to second normal   form. Examine the Inspections table and notice there are multiple Inspections   with Dominick Cortez as the Business Owner.  

  Switch to Design view for the Inspections table. Business Owner is determined   by Business ID and are attributes of the business, not a specific inspection.   Fields will need to be removed to satisfy 2NF. In a real-world scenario, you   would need to create a separate table for this information, but the   Businesses table is provided so you do not have to perform data entry.  

  Examine the Inspections table. Click the row   selector for the Business Owner field and click Delete in the Records group of the Home tab, clicking Yes in response to the warning.   You deleted this field because it is not functionally dependent on the entire   primary key. Save the Inspections table. Switch to Datasheet view.

 

The final step to improve the   Agency’s Inspections table is to convert to third normal form: The value of a   non-key field cannot be functionally dependent on the value of another   non-key field.  

  Look for any non-key field values in the Inspections table that are   functionally dependent on another non-key field value. Facility Type ID   (non-key) is functionally dependent on Business ID (non-key). If you know the   Business ID, you can determine the Facility Type ID, which will help you   determine the Facility Type. A table named Facility Types already exists.  

  Switch to Design view in the Inspections table. Delete the Facility Type ID field, clicking Yes in response to all warnings you   receive. You delete the Facility Type ID field because it is functionally   dependent on the Business ID field and therefore is not allowed in the   Inspections table. Normally, this would then require you to set up a new   table, but as you already have a Facility Types table, you can simply delete   the Facility Type ID field. Note that this may not always be the case.  

  Switch to Datasheet view, saving the table. The table now meets 3NF criteria.   Close the Inspections table.

 

You will now create   relationships for the tables in the database. Due to the changes you made to   the design, you will add relationships to ensure the database functions   correctly.  

  Click the Database Tools tab and   click Relationships in the   Relationships group to show the Relationships window. Click Show Table. Click each table and click Add. Once you have added all five tables, click Close to close the Show Table dialog   box.

 

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

 

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

 

Repeat the steps to connect the   Businesses and Facility Types tables via the Facility Type ID field.  

  You may also notice the Inspections and Violations tables are not yet linked.   You are leaving these tables unlinked intentionally as you want to discuss   the contents with your supervisor.  

  Save the relationships and close the Relationships window.

 

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

 

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

 

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

 

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

 

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

 

To simplify the look and   functionality of the database, you will hide the Navigation Pane and set the   Navigation Form to open automatically when the database is opened.  

  Click the File tab, click Options, and in the Access Options   dialog box, click Current Database.   Scroll to the Navigation section of the dialog box and deselect Display Navigation Pane. The   Navigation Pane will now be hidden from view.  

  In the Navigation Options, click the arrow next to Display Form: and select the newly created Navigation Form. Click OK   to close the dialog box. Click OK.  

  The Navigation Form will now display upon opening the database. Save and   close the database. Re-open the database to test the changes. The Navigation   Form should display upon opening the database and the Navigation Pane should   not be visible.

 

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

Grader - Instructions Access 2019 Project

Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0

Project Description:

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

Steps to Perform:

Step Instructions Points Possible 1 Start Access. Open the downloaded Access file named Exp19_Access_Ch09_HOEAssessment_Food_Inspections.accdb. Grader has automatically added your last name to the beginning of the filename. 0 2 Anne has asked you to review the table structure to see if any changes should be made. You decide to apply the rules of normalization to the Inspections table. Open the Inspections table in Datasheet view. Look for repeating groups in the Inspections table. The Violation field has multiple values separated by bars. This qualifies as a repeating group. This information has been added to a new table and will be removed from this table. For simplicity’s sake, the information for inspection violations has been preloaded to a table called Violations, so removing the Violation field from the Inspections table is required to conform to 1NF. Switch to Design view. Click the row selector for the Violation field and click Delete on the Home tab in the Records group. Click Yes when asked for confirmation, and switch to Datasheet view. Click Yes when prompted to save. 15 3 After you remove the Violation field, you will examine the Inspections table and convert to second normal form. Examine the Inspections table and notice there are multiple Inspections with Dominick Cortez as the Business Owner. Switch to Design view for the Inspections table. Business Owner is determined by Business ID and are attributes of the business, not a specific inspection. Fields will need to be removed to satisfy 2NF. In a real-world scenario, you would need to create a separate table for this information, but the Businesses table is provided so you do not have to perform data entry. Examine the Inspections table. Click the row selector for the Business Owner field and click Delete in the Records group of the Home tab, clicking Yes in response to the warning. You deleted this field because it is not functionally dependent on the entire primary key. Save the Inspections table. Switch to Datasheet view. 11 4 The final step to improve the Agency’s Inspections table is to convert to third normal form: The value of a non-key field cannot be functionally dependent on the value of another non-key field. Look for any non-key field values in the Inspections table that are functionally dependent on another non-key field value. Facility Type ID (non-key) is functionally dependent on Business ID (non-key). If you know the Business ID, you can determine the Facility Type ID, which will help you determine the Facility Type. A table named Facility Types already exists. Switch to Design view in the Inspections table. Delete the Facility Type ID field, clicking Yes in response to all warnings you receive. You delete the Facility Type ID field because it is functionally dependent on the Business ID field and therefore is not allowed in the Inspections table. Normally, this would then require you to set up a new table, but as you already have a Facility Types table, you can simply delete the Facility Type ID field. Note that this may not always be the case. Switch to Datasheet view, saving the table. The table now meets 3NF criteria. Close the Inspections table. 11 5 You will now create relationships for the tables in the database. Due to the changes you made to the design, you will add relationships to ensure the database functions correctly. Click the Database Tools tab and click Relationships in the Relationships group to show the Relationships window. Click Show Table. Click each table and click Add. Once you have added all five tables, click Close to close the Show Table dialog box. 0 6 Drag the Inspection Type ID field from the Inspection Types table to the Inspection Type ID field in the Inspections table. The Inspection Types and Inspections tables are related by the common Inspection Type ID field. Select the Enforce Referential Integrity and Cascade Update Related Fields options. Click Create to create this relationship. 7 7 Repeat the steps to connect the Businesses and Inspections tables via the Business ID field. 7 8 Repeat the steps to connect the Businesses and Facility Types tables via the Facility Type ID field. You may also notice the Inspections and Violations tables are not yet linked. You are leaving these tables unlinked intentionally as you want to discuss the contents with your supervisor. Save the relationships and close the Relationships window. 7 9 Select the Inspections table, and create a basic report using the Report tool. Save the report as Inspections Report. Close the report. 4 10 Select the Violations table and create a report using the Report tool. Save the report as Violations Report. Close the report. 4 11 Click the Create tab and click Navigation in the Forms group. Select the Horizontal Tabs option. A new Horizontal Tabs navigation form displays. Drag the Inspections Report from the Navigation Pane to [Add New]. 6 12 Add Business Report, Facility Types Report, Inspections Types Report, and Violations Report, in that order to the navigation form. 16 13 Switch to Form View and click each tab to test the form. Save the navigation form with the default name and close the form. 5 14 To simplify the look and functionality of the database, you will hide the Navigation Pane and set the Navigation Form to open automatically when the database is opened. Click the File tab, click Options, and in the Access Options dialog box, click Current Database. Scroll to the Navigation section of the dialog box and deselect Display Navigation Pane. The Navigation Pane will now be hidden from view. In the Navigation Options, click the arrow next to Display Form: and select the newly created Navigation Form. Click OK to close the dialog box. Click OK. The Navigation Form will now display upon opening the database. Save and close the database. Re-open the database to test the changes. The Navigation Form should display upon opening the database and the Navigation Pane should not be visible. 7 15 Save the database. Close the database, and then exit Access. Submit the database as directed. 0 Total Points 100

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

EX19_AC_CH09_GRADER_HOE_AS_Instructions x Grader - Instructions Access 2019 Project Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0 Project Description: Your job at the Chicago Health Inspection Agency has been fun and challenging. You have been making daily updates to the Agency's database with the help of your boss, Anne Serdifone. The database tables may already be normalized; however, you need to examine the tables to verify this. Based on your understanding of the rules of normalization, you decide to recommend some design changes to the database. Steps to Perform: Step Instructions Points Possible 1 Start Access. Open the downloaded Access file named Exp19_Access_Ch09_HOEAssessment_Food_Inspections.accdb. Grader has automatically added your last name to the beginning of the filename. 0 2 Anne has asked you to review the table structure to see if any changes should be made. You decide to apply the rules of normalization to the Inspections table. Open the Inspections table in Datasheet view. Look for repeating groups in the Inspections table. The Violation field has multiple values separated by bars. This qualifies as a repeating group. This information has been added to a new table and will be removed from this table. For simplicity’s sake, the information for inspection violations has been preloaded to a table called Violations, so removing the Violation field from the Inspections table is required to conform to 1NF. Switch to Design view. Click the row selector for the Violation field and click Delete on the Home tab in the Records group. Click Yes when asked for confirmation, and switch to Datasheet view. Click Yes when prompted to save. 15 3 After you remove the Violation field, you will examine the Inspections table and convert to second normal form. Examine the Inspections table and notice there are multiple Inspections with Dominick Cortez as the Business Owner. Switch to Design view for the Inspections table. Business Owner is determined by Business ID and are attributes of the business, not a specific inspection. Fields will need to be removed to satisfy 2NF. In a real-world scenario, you would need to create a separate table for this information, but the Businesses table is provided so you do not have to perform data entry. Examine the Inspections table. Click the row selector for the Business Owner field and click Delete in the Records group of the Home tab, clicking Yes in response to the warning. You deleted this field because it is not functionally dependent on the entire primary key. Save the Inspections table. Switch to Datasheet view. 11 4 The final step to improve the Agency’s Inspections table is to convert to third normal form: The value of a non-key field cannot be functionally dependent on the value of another non-key field. Look for any non-key field values in the Inspections table that are functionally dependent on another non-key field value. Facility Type ID (non-key) is functionally dependent on Business ID (non-key). If you know the Business ID, you can determine the Facility Type ID, which will help you determine the Facility Type. A table named Facility Types already exists. Switch to Design view in the Inspections table. Delete the Facility Type ID field, clicking Yes in response to all warnings you receive. You delete the Facility Type ID field because it is functionally dependent on the Business ID field and therefore is not allowed in the Inspections table. Normally, this would then require you to set up a new table, but as you already have a Facility Types table, you can simply delete the Facility Type ID field. Note that this may not always be the case. Switch to Datasheet view, saving the table. The table now meets 3NF criteria. Close the Inspections table. 11 5 You will now create relationships for the tables in the database. Due to the changes you made to the design, you will add relationships to ensure the database functions correctly. Click the Database Tools tab and click Relationships in the Relationships group to show the Relationships window. Click Show Table. Click each table and click Add. Once you have added all five tables, click Close to close the Show Table dialog box. 0 6 Drag the Inspection Type ID field from the Inspection Types table to the Inspection Type ID field in the Inspections table. The Inspection Types and Inspections tables are related by the common Inspection Type ID field. Select the Enforce Referential Integrity and Cascade Update Related Fields options. Click Create to create this relationship. 7 7 Repeat the steps to connect the Businesses and Inspections tables via the Business ID field. 7 8 Repeat the steps to connect the Businesses and Facility Types tables via the Facility Type ID field. You may also notice the Inspections and Violations tables are not yet linked. You are leaving these tables unlinked intentionally as you want to discuss the contents with your supervisor. Save the relationships and close the Relationships window. 7 9 Select the Inspections table, and create a basic report using the Report tool. Save the report as Inspections Report. Close the report. 4 10 Select the Violations table and create a report using the Report tool. Save the report as Violations Report. Close the report. 4 11 Click the Create tab and click Navigation in the Forms group. Select the Horizontal Tabs option. A new Horizontal Tabs navigation form displays. Drag the Inspections Report from the Navigation Pane to [Add New]. 6 12 Add Business Report, Facility Types Report, Inspections Types Report, and Violations Report, in that order to the navigation form. 16 13 Switch to Form View and click each tab to test the form. Save the navigation form with the default name and close the form. 5 14 To simplify the look and functionality of the database, you will hide the Navigation Pane and set the Navigation Form to open automatically when the database is opened. Click the File tab, click Options, and in the Access Options dialog box, click Current Database. Scroll to the Navigation section of the dialog box and deselect Display Navigation Pane. The Navigation Pane will now be hidden from view. In the Navigation Options, click the arrow next to Display Form: and select the newly created Navigation Form. Click OK to close the dialog box. Click OK. The Navigation Form will now display upon opening the database. Save and close the database. Re-open the database to test the changes. The Navigation Form should display upon opening the database and the Navigation Pane should not be visible. 7 15 Save the database. Close the database, and then exit Access. Submit the database as directed. 0 Total Points 100 Created On: 03/25/2020 1 Exp19_Access_Ch09_HOEAssessment - Food Inspections 1.0 Azeez_Exp19_Access_Ch09_HOEAssessment_Food_Inspections.accdb Business ID Business Name Business Owner Facility Type ID Address City State Zip mSysRowId B001 81ST AND RACINE CITGO INC. Annie Malone F001 8106 S RACINE AVE CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B002 BABA'S FAMOUS STEAK Josephine Brooks F003 5360 W DIVISION ST CHICAGO IL 60651.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B003 BAR RAMONE Lance Wallace F003 441 N CLARK ST CHICAGO IL 60654.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B004 BONITA'S RESTAURANT INC Ethel Baker F003 4138 W ARMITAGE AVE CHICAGO IL 60639.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B005 BRAIN BOX LITERACY ACADEMY AND EDUCATIONAL SERVICE Jorge Richards F002 9304-9308 S ASHLAND AVE CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B006 BRIDGEPORT COFFEE JACKSON,LLC Bessie Caldwell F003 310 S MICHIGAN AVE CHICAGO IL 60604.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B007 CAFFE MERCATO Andrew Strickland F003 11601 W TOUHY AVE CHICAGO IL 60666.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B008 CHIFA GRILL CHICKEN RESTAURANT Bobby Thomas F003 3536 W LAWRENCE AVE CHICAGO IL 60625.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B009 COFFEE LAB Leticia Mack F006 2823 N LINCOLN AVE CHICAGO IL 60657.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B010 DEPARTMENT OF COFFEE AND SOCIAL AFFAIRS Geraldine Hayes F003 555 W MADISON ST CHICAGO IL 60661.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B011 DOLLAR TREE # 4143 Camille Bass F001 2101 E 95th ST CHICAGO IL 60617.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B012 DOMINO'S PIZZA Bessie Mccarthy F003 5008 N PULASKI RD CHICAGO IL 60630.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B013 DUNKIN DONUTS Johnny Riley F003 3510 S ASHLAND AVE CHICAGO IL 60609.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B014 EAGLE FOOD & LIQUOR MARKET INC Rochelle Meyer F001 3004 E 100TH ST CHICAGO IL 60617.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B015 EL NOPAL BAKERY Micheal Harrison F009 3648 W 26TH ST CHICAGO IL 60623.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B016 EL PUERTO MARISCOS AND GRILL INC. Lauren Ingram F003 2752 W LAWRENCE AVE CHICAGO IL 60625.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B017 EL TAZON LATINO GRILL Pat Moore F003 3536 W LAWRENCE AVE CHICAGO IL 60625.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B018 ESQUINA BARRA Heather Guerrero F003 2700 N MILWAUKEE AVE CHICAGO IL 60647.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B019 FIVE ONE FOOD MART INC Dominick Cortez F001 51 E 51st ST CHICAGO IL 60615.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B020 FOUR STAR WINGS Alberto Welch F003 5926 S PULASKI RD CHICAGO IL 60629.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B021 FUNKENHAUSEN Elbert Gutierrez F003 1709 W CHICAGO CHICAGO IL 60622.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B022 GALLERY GUICHARD Ricky Lyons F003 436-442 E 47TH ST CHICAGO IL 60653.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B023 GLEN ELSTON NURSNG & REHAB CENTER Debbie Hudson F008 4340 N KEYSTONE AVE CHICAGO IL 60641.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B024 GOURMET GORILLA Miranda Hansen F006 1700 W 83RD ST CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B025 HIGHLAND DAY CARE, INC Kelly Price F005 7634 S ASHLAND AVE CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B026 HOST INTERNATIONAL INC Renee Wong F003 11601 W TOUHY AVE CHICAGO IL 60666.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B027 ITALIAN FIESTA PIZZERIA, INC Lewis Baker F003 8058 S HALSTED ST CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B028 JEWEL FOOD STORE Dan Daniel F001 1763 W HOWARD ST CHICAGO IL 60626.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B029 JEWEL FOOD STORE #3442 Randy Perry F001 4042 W FOSTER AVE CHICAGO IL 60630.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B030 KAYBEE'S INDIAN FLAVOR Laverne Reynolds F003 1234 N HALSTED ST CHICAGO IL 60642.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B031 KIDS NETWORK ACADEMY INC Zachary Wright F012 2922-2930 N CAMPBELL AVE CHICAGO IL 60618.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B032 L & L INFANT CARE Ronald Stewart F013 1046 W BELMONT AVE CHICAGO IL 60657.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B033 LA BAGUETTE BAKERY Jodi Watts F009 5859 S KEDZIE AVE CHICAGO IL 60629.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B034 LA CENTRAL BAKERY Clarence Rogers F003 3306 W 55TH ST CHICAGO IL 60632.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B035 LADYBUG & FRIENDS DAYCARE AND PRESCHOOL EW,LLC Angel Mccoy F002 5427 N BROADWAY CHICAGO IL 60640.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B036 LAGO BANQUETS Loretta Jefferson F004 6121 W DIVERSEY AVE CHICAGO IL 60639.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B037 LAKEBREEZE Elaine Malone F003 5701 N LAKE SHORE DR CHICAGO IL 60660.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B038 LONDONHOUSE HOTEL Christie Hamilton F011 85 E Wacker DR CHICAGO IL 60601.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B039 LOU MALNATI'S PIZZERIA Terry Lindsey F003 6456 S CICERO AVE CHICAGO IL 60638.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B040 MEDTAK, LTD Rita Bell F010 6955 N CLARK ST CHICAGO IL 60626.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B041 NEW FAMOUS GRILL Ralph Walsh F003 8510 S ASHLAND AVE CHICAGO IL 60620.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B042 PALETERIA AZTECA #2 Irene Mendez F014 3119 W CERMAK RD CHICAGO IL 60623.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B043 PALETERIAS MONARCA, CORP. Marco Barber F003 6955 N CLARK ST CHICAGO IL 60626.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B044 PETE'S MARKET #3 Christina Rios F001 4343 S PULASKI RD CHICAGO IL 60632.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B045 PETEY'S Nichole Chavez F003 250 W 47TH ST CHICAGO IL 60609.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B046 SAUCY PORK HYDE PARK, LLC. Warren Fernandez F003 1164 E 55TH ST CHICAGO IL 60615.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B047 SIMPLY IT Daisy Colon F003 2269 N LINCOLN AVE CHICAGO IL 60614.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B048 SIP & SAVOR BRONZEVILLE Jerome Thompson F003 528 E 43RD ST CHICAGO IL 60653.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B049 SKY CHOP SUEY INC Denise Reeves F003 8616 S KEDZIE AVE CHICAGO IL 60652.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B050 SODEXO AMERICA, LLC. Jody Logan F007 3663 S WABASH AVE CHICAGO IL 60653.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B051 Starbucks Coffee#48855 Charlotte Patterson F006 4155 N CICERO AVE CHICAGO IL 60641.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B052 SUBWAY Jesus Erickson F003 3510 S ASHLAND AVE CHICAGO IL 60609.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B053 TAQUERIA LOS FLACOS Kristi Simpson F003 3818 W LAWRENCE AVE CHICAGO IL 60625.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B054 TAQUERIA MARAVATIO, INC Christopher Keller F003 2618 W 59TH ST CHICAGO IL 60629.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B055 TASTE OF CHICAGO 2 Jacqueline Mann F003 1912 E 71ST ST CHICAGO IL 60649.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B056 TASTE OF THAI TOWN Gilberto Castro F003 4461 N PULASKI RD CHICAGO IL 60630.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B057 TASTEE CAFE Mona Crawford F003 503 E 47TH ST CHICAGO IL 60653.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B058 TOP DOG II Freddie Summers F003 3961 W IRVING PARK RD CHICAGO IL 60618.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B059 TOVALA Harry Nichols F003 939 W ARMITAGE AVE CHICAGO IL 60614.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B060 UNION FULLBOARD Annette Delgado F006 3469-3475 N CLARK ST CHICAGO IL 60657.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B061 UPTOWN CENTER, LLC Amelia Fisher F008 4920 N KENMORE AVE CHICAGO IL 60640.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B062 UPTOWN PHO Rhonda Joseph F003 1010 W ARGYLE ST CHICAGO IL 60640.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B063 WILDE Lorene Powell F003 3130 N BROADWAY CHICAGO IL 60657.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== B064 ZACATACOS EXPRESS Isabel Horton F003 5926 S PULASKI RD CHICAGO IL 60629.0 cHjReWQKZGURvcBEAVHhys4qN1nyUxST5jsBUBlLDc4=-~S5scStE2RAgs3sT56VzLAQ== Facility Type ID Facility Type Desc mSysRowId F001 Grocery Store R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F002 Children's Services Facility R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F003 Restaurant R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F004 BANQUET HALL R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F005 Daycare (2 - 6 Years) R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F006 N/A R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F007 School R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F008 Long Term Care R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F009 Bakery R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F010 Mobile Frozen Desserts Vendor R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F011 Banquet/kitchen R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F012 Daycare Combo 1586 R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F013 DAYCARE R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== F014 Mobile Food Dispenser R4wQKdVYN9Am3noHYKvhxp1IaKmjp7cmTKu1CQQVXnU=-~dUKv4FoRU5BpH6sm9O9vTA== Inspection Type ID Inspection Type Desc mSysRowId T001 Complaint Re-Inspection BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg== T002 License BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg== T003 Canvass BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg== T004 Short Form Complaint BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg== T005 License Re-Inspection BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg== T006 Complaint BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg== T007 Canvass Re-Inspection BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg== T008 Suspected Food Poisoning BXC/ph6AZ7CRuiRA3H4rB4tZoYJOrwCptFZ1wBn/Zyg=-~7pM9vMG6tWt6tKVb7O7PWg== Inspection ID Inspection Type ID Inspection Date Business ID Facility Type ID Business Owner Risk Results Violation mSysRowId I001 T001 2019-07-27 B012 F001 Bessie Mccarthy Risk 3 (Low) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I002 T002 2019-07-27 B006 F002 Bessie Caldwell Risk 1 (High) Pass 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I003 T003 2019-07-27 B040 F003 Rita Bell Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I004 T003 2019-07-27 B049 F003 Denise Reeves Risk 2 (Medium) Fail 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I005 T001 2019-07-27 B045 F001 Nichole Chavez Risk 1 (High) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|22. PROPER COLD HOLDING TEMPERATURES 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I006 T003 2019-07-27 B057 F003 Mona Crawford Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I007 T003 2019-07-27 B054 F003 Christopher Keller Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I008 T004 2019-07-27 B056 F003 Gilberto Castro Risk 2 (Medium) Pass 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I009 T003 2019-07-27 B037 F004 Elaine Malone Risk 1 (High) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I010 T005 2019-07-27 B063 F003 Lorene Powell Risk 1 (High) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I011 T006 2019-07-27 B042 F003 Irene Mendez Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I012 T007 2019-07-27 B013 F003 Johnny Riley Risk 2 (Medium) Pass w/ Conditions 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I013 T006 2019-07-27 B050 F003 Jody Logan Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I014 T003 2019-07-27 B009 F003 Leticia Mack Risk 1 (High) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I015 T005 2019-07-27 B026 F005 Renee Wong Risk 1 (High) Pass 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I016 T002 2019-07-27 B025 F006 Kelly Price Risk 1 (High) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I017 T003 2019-07-27 B051 F007 Charlotte Patterson Risk 1 (High) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I018 T003 2019-07-27 B014 F003 Rochelle Meyer Risk 2 (Medium) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I019 T002 2019-07-27 B018 F003 Heather Guerrero Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I020 T003 2019-07-27 B024 F008 Miranda Hansen Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I021 T001 2019-07-27 B029 F001 Randy Perry Risk 1 (High) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I022 T005 2019-07-27 B036 F002 Loretta Jefferson Risk 1 (High) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I023 T005 2019-07-27 B016 F009 Lauren Ingram Risk 2 (Medium) Pass w/ Conditions 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|15. FOOD SEPARATED AND PROTECTED 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I024 T002 2019-07-27 B060 F003 Annette Delgado Risk 2 (Medium) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I025 T001 2019-07-27 B030 F001 Laverne Reynolds Risk 1 (High) Pass w/ Conditions 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I026 T003 2019-07-27 B053 F003 Kristi Simpson Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I027 T004 2019-07-27 B002 F001 Josephine Brooks Risk 3 (Low) Fail 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I028 T003 2019-07-26 B034 F009 Clarence Rogers Risk 2 (Medium) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I029 T002 2019-07-26 B041 F010 Ralph Walsh Risk 3 (Low) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I030 T007 2019-07-26 B008 F003 Bobby Thomas Risk 2 (Medium) Pass 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I031 T002 2019-07-26 B038 F003 Christie Hamilton Risk 2 (Medium) Fail 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I032 T002 2019-07-26 B019 F003 Dominick Cortez Risk 3 (Low) Pass w/ Conditions 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I033 T002 2019-07-26 B019 F003 Dominick Cortez Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I034 T002 2019-07-26 B010 F006 Geraldine Hayes Risk 1 (High) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I035 T003 2019-07-26 B044 F003 Christina Rios Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I036 T002 2019-07-26 B052 F006 Jesus Erickson Risk 2 (Medium) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I037 T002 2019-07-26 B034 F003 Clarence Rogers Risk 2 (Medium) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I038 T006 2019-07-26 B046 F003 Warren Fernandez Risk 1 (High) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I039 T006 2019-07-26 B059 F003 Harry Nichols Risk 1 (High) No Entry 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I040 T003 2019-07-26 B064 F003 Isabel Horton Risk 1 (High) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I041 T002 2019-07-26 B031 F003 Zachary Wright Risk 2 (Medium) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I042 T007 2019-07-26 B058 F003 Freddie Summers Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|23. PROPER DATE MARKING AND DISPOSITION|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I043 T006 2019-07-26 B028 F003 Dan Daniel Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I044 T002 2019-07-26 B003 F003 Lance Wallace Risk 2 (Medium) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I045 T003 2019-07-26 B017 F003 Pat Moore Risk 1 (High) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I046 T008 2019-07-26 B048 F003 Jerome Thompson Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I047 T004 2019-07-26 B064 F003 Isabel Horton Risk 1 (High) Pass 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I048 T002 2019-07-26 B038 F003 Christie Hamilton Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I049 T002 2019-07-26 B011 F003 Camille Bass Risk 2 (Medium) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I050 T002 2019-07-26 B016 F009 Lauren Ingram Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|15. FOOD SEPARATED AND PROTECTED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I051 T006 2019-07-26 B035 F003 Angel Mccoy Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I052 T002 2019-07-26 B061 F006 Amelia Fisher Risk 3 (Low) Not Ready 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I053 T002 2019-07-26 B039 F011 Terry Lindsey Risk 3 (Low) Pass w/ Conditions 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I054 T002 2019-07-26 B032 F012 Ronald Stewart Risk 1 (High) Pass 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I055 T002 2019-07-26 B021 F003 Elbert Gutierrez Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I056 T002 2019-07-26 B033 F013 Jodi Watts Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I057 T002 2019-07-26 B022 F003 Ricky Lyons Risk 3 (Low) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I058 T003 2019-07-26 B027 F003 Lewis Baker Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I059 T002 2019-07-26 B062 F008 Rhonda Joseph Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I060 T002 2019-07-26 B022 F003 Ricky Lyons Risk 1 (High) Pass w/ Conditions 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I061 T002 2019-07-26 B043 F014 Marco Barber Risk 3 (Low) Not Ready 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I062 T002 2019-07-26 B023 F003 Debbie Hudson Risk 2 (Medium) Pass 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I063 T005 2019-07-26 B047 F003 Daisy Colon Risk 1 (High) Pass 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I064 T003 2019-07-26 B055 F003 Jacqueline Mann Risk 1 (High) Out of Business 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I065 T004 2019-07-26 B020 F001 Alberto Welch Risk 2 (Medium) No Entry 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I066 T002 2019-07-26 B004 F003 Ethel Baker Risk 1 (High) Pass w/ Conditions 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I067 T002 2019-07-26 B007 F003 Andrew Strickland Risk 2 (Medium) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I068 T002 2019-07-26 B015 F001 Micheal Harrison Risk 3 (Low) Fail 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I069 T002 2019-07-26 B023 F003 Debbie Hudson Risk 2 (Medium) Pass 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|11. FOOD OBTAINED FROM APPROVED SOURCE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== I070 T002 2019-07-26 B005 F003 Jorge Richards Risk 1 (High) Fail 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES|2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE|3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING|4. PROPER USE OF RESTRICTION AND EXCLUSION|6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE|5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS|7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH|8. HANDS CLEAN & PROPERLY WASHED|9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED|11. FOOD OBTAINED FROM APPROVED SOURCE|10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE|12. FOOD RECEIVED AT PROPER TEMPERATURE|13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED|14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION|15. FOOD SEPARATED AND PROTECTED|16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED|17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD|18. PROPER COOKING TIME & TEMPERATURES|19. PROPER REHEATING PROCEDURES FOR HOT HOLDING|20. PROPER COOLING TIME AND TEMPERATURE|21. PROPER HOT HOLDING TEMPERATURES|22. PROPER COLD HOLDING TEMPERATURES|23. PROPER DATE MARKING AND DISPOSITION|24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS|25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD 8x9SUjwGP1vtckNswH0RLqWb7GY3tqhRrMx9sjPaHOk=-~oZX/you0y7Ep7DQ4b7kZ4g== ID mSysRowId 1 Cj0V7D5r+JkrgindmZr9YeDRjd8ukrwfjVFT82/M5mE=-~25D7MMcdKylsJe0AGpyisA== Inspection ID Violation mSysRowId I001 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I001 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I002 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I002 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I002 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I002 4. PROPER USE OF RESTRICTION AND EXCLUSION I002 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I002 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I002 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I002 8. HANDS CLEAN & PROPERLY WASHED I002 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I002 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I002 11. FOOD OBTAINED FROM APPROVED SOURCE I002 12. FOOD RECEIVED AT PROPER TEMPERATURE I002 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I002 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I002 15. FOOD SEPARATED AND PROTECTED I002 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I002 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I002 18. PROPER COOKING TIME & TEMPERATURES I002 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I002 20. PROPER COOLING TIME AND TEMPERATURE I002 21. PROPER HOT HOLDING TEMPERATURES I002 22. PROPER COLD HOLDING TEMPERATURES I002 23. PROPER DATE MARKING AND DISPOSITION I002 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I002 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I003 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I003 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I003 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I003 4. PROPER USE OF RESTRICTION AND EXCLUSION I003 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I003 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I003 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I003 8. HANDS CLEAN & PROPERLY WASHED I003 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I003 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I003 11. FOOD OBTAINED FROM APPROVED SOURCE I003 12. FOOD RECEIVED AT PROPER TEMPERATURE I003 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I003 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I003 15. FOOD SEPARATED AND PROTECTED I003 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I003 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I003 18. PROPER COOKING TIME & TEMPERATURES I003 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I003 20. PROPER COOLING TIME AND TEMPERATURE I003 21. PROPER HOT HOLDING TEMPERATURES I003 22. PROPER COLD HOLDING TEMPERATURES I003 23. PROPER DATE MARKING AND DISPOSITION I003 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I003 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I004 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I004 4. PROPER USE OF RESTRICTION AND EXCLUSION I004 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I004 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I004 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I004 8. HANDS CLEAN & PROPERLY WASHED I004 11. FOOD OBTAINED FROM APPROVED SOURCE I004 12. FOOD RECEIVED AT PROPER TEMPERATURE I004 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I004 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I004 15. FOOD SEPARATED AND PROTECTED I004 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I004 18. PROPER COOKING TIME & TEMPERATURES I004 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I004 20. PROPER COOLING TIME AND TEMPERATURE I004 21. PROPER HOT HOLDING TEMPERATURES I004 22. PROPER COLD HOLDING TEMPERATURES I004 23. PROPER DATE MARKING AND DISPOSITION I004 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I004 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I005 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I005 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I005 22. PROPER COLD HOLDING TEMPERATURES I006 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I006 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I006 4. PROPER USE OF RESTRICTION AND EXCLUSION I006 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I006 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I006 8. HANDS CLEAN & PROPERLY WASHED I006 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I006 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I006 11. FOOD OBTAINED FROM APPROVED SOURCE I006 12. FOOD RECEIVED AT PROPER TEMPERATURE I006 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I006 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I006 15. FOOD SEPARATED AND PROTECTED I006 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I006 18. PROPER COOKING TIME & TEMPERATURES I006 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I006 20. PROPER COOLING TIME AND TEMPERATURE I006 21. PROPER HOT HOLDING TEMPERATURES I006 22. PROPER COLD HOLDING TEMPERATURES I006 23. PROPER DATE MARKING AND DISPOSITION I006 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I006 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I007 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I007 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I007 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I007 4. PROPER USE OF RESTRICTION AND EXCLUSION I007 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I007 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I007 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I007 8. HANDS CLEAN & PROPERLY WASHED I007 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I007 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I007 11. FOOD OBTAINED FROM APPROVED SOURCE I007 12. FOOD RECEIVED AT PROPER TEMPERATURE I007 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I007 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I007 15. FOOD SEPARATED AND PROTECTED I007 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I007 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I007 18. PROPER COOKING TIME & TEMPERATURES I007 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I007 20. PROPER COOLING TIME AND TEMPERATURE I007 21. PROPER HOT HOLDING TEMPERATURES I007 23. PROPER DATE MARKING AND DISPOSITION I007 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I007 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I009 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I009 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I009 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I009 4. PROPER USE OF RESTRICTION AND EXCLUSION I009 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I009 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I009 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I009 8. HANDS CLEAN & PROPERLY WASHED I009 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I009 11. FOOD OBTAINED FROM APPROVED SOURCE I009 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I009 12. FOOD RECEIVED AT PROPER TEMPERATURE I009 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I009 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I009 15. FOOD SEPARATED AND PROTECTED I009 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I009 18. PROPER COOKING TIME & TEMPERATURES I009 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I009 20. PROPER COOLING TIME AND TEMPERATURE I009 21. PROPER HOT HOLDING TEMPERATURES I009 22. PROPER COLD HOLDING TEMPERATURES I009 23. PROPER DATE MARKING AND DISPOSITION I009 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I009 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I010 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I010 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I011 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I011 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I011 4. PROPER USE OF RESTRICTION AND EXCLUSION I011 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I011 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I011 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I011 8. HANDS CLEAN & PROPERLY WASHED I011 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I011 11. FOOD OBTAINED FROM APPROVED SOURCE I011 12. FOOD RECEIVED AT PROPER TEMPERATURE I011 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I011 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I011 15. FOOD SEPARATED AND PROTECTED I011 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I011 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I011 18. PROPER COOKING TIME & TEMPERATURES I011 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I011 20. PROPER COOLING TIME AND TEMPERATURE I011 21. PROPER HOT HOLDING TEMPERATURES I011 22. PROPER COLD HOLDING TEMPERATURES I011 23. PROPER DATE MARKING AND DISPOSITION I011 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I011 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I012 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I013 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I013 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I013 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I013 4. PROPER USE OF RESTRICTION AND EXCLUSION I013 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I013 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I013 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I013 8. HANDS CLEAN & PROPERLY WASHED I013 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I013 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I013 11. FOOD OBTAINED FROM APPROVED SOURCE I013 12. FOOD RECEIVED AT PROPER TEMPERATURE I013 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I013 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I013 15. FOOD SEPARATED AND PROTECTED I013 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I013 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I013 18. PROPER COOKING TIME & TEMPERATURES I013 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I013 20. PROPER COOLING TIME AND TEMPERATURE I013 21. PROPER HOT HOLDING TEMPERATURES I013 22. PROPER COLD HOLDING TEMPERATURES I013 23. PROPER DATE MARKING AND DISPOSITION I013 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I013 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I015 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I015 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I018 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I018 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I018 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I018 4. PROPER USE OF RESTRICTION AND EXCLUSION I018 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I018 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I018 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I018 8. HANDS CLEAN & PROPERLY WASHED I018 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I018 11. FOOD OBTAINED FROM APPROVED SOURCE I018 12. FOOD RECEIVED AT PROPER TEMPERATURE I018 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I018 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I018 15. FOOD SEPARATED AND PROTECTED I018 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I018 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I018 18. PROPER COOKING TIME & TEMPERATURES I018 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I018 20. PROPER COOLING TIME AND TEMPERATURE I018 21. PROPER HOT HOLDING TEMPERATURES I018 22. PROPER COLD HOLDING TEMPERATURES I018 23. PROPER DATE MARKING AND DISPOSITION I018 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I018 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I019 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I019 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I019 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I019 4. PROPER USE OF RESTRICTION AND EXCLUSION I019 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I019 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I019 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I019 8. HANDS CLEAN & PROPERLY WASHED I019 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I019 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I019 11. FOOD OBTAINED FROM APPROVED SOURCE I019 12. FOOD RECEIVED AT PROPER TEMPERATURE I019 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I019 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I019 15. FOOD SEPARATED AND PROTECTED I019 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I019 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I019 18. PROPER COOKING TIME & TEMPERATURES I019 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I019 20. PROPER COOLING TIME AND TEMPERATURE I019 21. PROPER HOT HOLDING TEMPERATURES I019 22. PROPER COLD HOLDING TEMPERATURES I019 23. PROPER DATE MARKING AND DISPOSITION I019 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I019 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I020 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I020 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I020 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I020 4. PROPER USE OF RESTRICTION AND EXCLUSION I020 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I020 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I020 8. HANDS CLEAN & PROPERLY WASHED I020 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I020 11. FOOD OBTAINED FROM APPROVED SOURCE I020 12. FOOD RECEIVED AT PROPER TEMPERATURE I020 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I020 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I020 15. FOOD SEPARATED AND PROTECTED I020 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I020 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I020 18. PROPER COOKING TIME & TEMPERATURES I020 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I020 20. PROPER COOLING TIME AND TEMPERATURE I020 21. PROPER HOT HOLDING TEMPERATURES I020 22. PROPER COLD HOLDING TEMPERATURES I020 23. PROPER DATE MARKING AND DISPOSITION I020 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I020 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I021 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I021 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I022 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I022 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I023 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I023 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I023 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I023 15. FOOD SEPARATED AND PROTECTED I024 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I024 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I024 4. PROPER USE OF RESTRICTION AND EXCLUSION I024 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I024 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I024 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I024 8. HANDS CLEAN & PROPERLY WASHED I024 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I024 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I024 11. FOOD OBTAINED FROM APPROVED SOURCE I024 12. FOOD RECEIVED AT PROPER TEMPERATURE I024 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I024 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I024 15. FOOD SEPARATED AND PROTECTED I024 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I024 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I024 18. PROPER COOKING TIME & TEMPERATURES I024 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I024 20. PROPER COOLING TIME AND TEMPERATURE I024 21. PROPER HOT HOLDING TEMPERATURES I024 22. PROPER COLD HOLDING TEMPERATURES I024 23. PROPER DATE MARKING AND DISPOSITION I024 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I024 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I025 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I026 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I026 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I026 4. PROPER USE OF RESTRICTION AND EXCLUSION I026 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I026 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I026 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I026 8. HANDS CLEAN & PROPERLY WASHED I026 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I026 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I026 11. FOOD OBTAINED FROM APPROVED SOURCE I026 12. FOOD RECEIVED AT PROPER TEMPERATURE I026 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I026 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I026 15. FOOD SEPARATED AND PROTECTED I026 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I026 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I026 18. PROPER COOKING TIME & TEMPERATURES I026 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I026 20. PROPER COOLING TIME AND TEMPERATURE I026 21. PROPER HOT HOLDING TEMPERATURES I026 22. PROPER COLD HOLDING TEMPERATURES I026 23. PROPER DATE MARKING AND DISPOSITION I026 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I026 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I027 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I027 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I027 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I027 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I029 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I029 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I029 4. PROPER USE OF RESTRICTION AND EXCLUSION I029 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I029 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I029 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I029 8. HANDS CLEAN & PROPERLY WASHED I029 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I029 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I029 11. FOOD OBTAINED FROM APPROVED SOURCE I029 12. FOOD RECEIVED AT PROPER TEMPERATURE I029 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I029 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I029 15. FOOD SEPARATED AND PROTECTED I029 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I029 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I029 18. PROPER COOKING TIME & TEMPERATURES I029 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I029 20. PROPER COOLING TIME AND TEMPERATURE I029 21. PROPER HOT HOLDING TEMPERATURES I029 22. PROPER COLD HOLDING TEMPERATURES I029 23. PROPER DATE MARKING AND DISPOSITION I029 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I029 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I033 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I033 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I033 4. PROPER USE OF RESTRICTION AND EXCLUSION I033 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I033 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I033 8. HANDS CLEAN & PROPERLY WASHED I033 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I033 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I033 11. FOOD OBTAINED FROM APPROVED SOURCE I033 12. FOOD RECEIVED AT PROPER TEMPERATURE I033 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I033 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I033 15. FOOD SEPARATED AND PROTECTED I033 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I033 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I033 18. PROPER COOKING TIME & TEMPERATURES I033 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I033 20. PROPER COOLING TIME AND TEMPERATURE I033 21. PROPER HOT HOLDING TEMPERATURES I033 22. PROPER COLD HOLDING TEMPERATURES I033 23. PROPER DATE MARKING AND DISPOSITION I033 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I035 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I035 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I035 4. PROPER USE OF RESTRICTION AND EXCLUSION I035 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I035 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I035 8. HANDS CLEAN & PROPERLY WASHED I035 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I035 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I035 11. FOOD OBTAINED FROM APPROVED SOURCE I035 12. FOOD RECEIVED AT PROPER TEMPERATURE I035 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I035 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I035 15. FOOD SEPARATED AND PROTECTED I035 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I035 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I035 18. PROPER COOKING TIME & TEMPERATURES I035 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I035 20. PROPER COOLING TIME AND TEMPERATURE I035 21. PROPER HOT HOLDING TEMPERATURES I035 22. PROPER COLD HOLDING TEMPERATURES I035 23. PROPER DATE MARKING AND DISPOSITION I035 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I035 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I037 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I037 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I037 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I037 4. PROPER USE OF RESTRICTION AND EXCLUSION I037 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I037 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I037 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I037 8. HANDS CLEAN & PROPERLY WASHED I037 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I037 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I037 11. FOOD OBTAINED FROM APPROVED SOURCE I037 12. FOOD RECEIVED AT PROPER TEMPERATURE I037 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I037 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I037 15. FOOD SEPARATED AND PROTECTED I037 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I037 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I037 18. PROPER COOKING TIME & TEMPERATURES I037 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I037 20. PROPER COOLING TIME AND TEMPERATURE I037 21. PROPER HOT HOLDING TEMPERATURES I037 22. PROPER COLD HOLDING TEMPERATURES I037 23. PROPER DATE MARKING AND DISPOSITION I037 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I037 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I038 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I038 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I038 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I038 4. PROPER USE OF RESTRICTION AND EXCLUSION I038 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I038 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I038 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I038 8. HANDS CLEAN & PROPERLY WASHED I038 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I038 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I038 11. FOOD OBTAINED FROM APPROVED SOURCE I038 12. FOOD RECEIVED AT PROPER TEMPERATURE I038 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I038 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I038 15. FOOD SEPARATED AND PROTECTED I038 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I038 18. PROPER COOKING TIME & TEMPERATURES I038 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I038 20. PROPER COOLING TIME AND TEMPERATURE I038 21. PROPER HOT HOLDING TEMPERATURES I038 23. PROPER DATE MARKING AND DISPOSITION I038 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I038 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I042 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I042 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I042 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I042 4. PROPER USE OF RESTRICTION AND EXCLUSION I042 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I042 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I042 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I042 8. HANDS CLEAN & PROPERLY WASHED I042 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I042 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I042 11. FOOD OBTAINED FROM APPROVED SOURCE I042 12. FOOD RECEIVED AT PROPER TEMPERATURE I042 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I042 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I042 15. FOOD SEPARATED AND PROTECTED I042 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I042 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I042 18. PROPER COOKING TIME & TEMPERATURES I042 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I042 20. PROPER COOLING TIME AND TEMPERATURE I042 21. PROPER HOT HOLDING TEMPERATURES I042 22. PROPER COLD HOLDING TEMPERATURES I042 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I042 23. PROPER DATE MARKING AND DISPOSITION I042 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I043 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I043 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I043 4. PROPER USE OF RESTRICTION AND EXCLUSION I043 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I043 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I043 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I043 8. HANDS CLEAN & PROPERLY WASHED I043 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I043 11. FOOD OBTAINED FROM APPROVED SOURCE I043 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I043 12. FOOD RECEIVED AT PROPER TEMPERATURE I043 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I043 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I043 15. FOOD SEPARATED AND PROTECTED I043 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I043 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I043 18. PROPER COOKING TIME & TEMPERATURES I043 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I043 20. PROPER COOLING TIME AND TEMPERATURE I043 21. PROPER HOT HOLDING TEMPERATURES I043 22. PROPER COLD HOLDING TEMPERATURES I043 23. PROPER DATE MARKING AND DISPOSITION I043 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I043 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I044 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I044 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I044 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I044 4. PROPER USE OF RESTRICTION AND EXCLUSION I044 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I044 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I044 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I044 8. HANDS CLEAN & PROPERLY WASHED I044 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I044 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I044 11. FOOD OBTAINED FROM APPROVED SOURCE I044 12. FOOD RECEIVED AT PROPER TEMPERATURE I044 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I044 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I044 15. FOOD SEPARATED AND PROTECTED I044 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I044 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I044 18. PROPER COOKING TIME & TEMPERATURES I044 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I044 20. PROPER COOLING TIME AND TEMPERATURE I044 21. PROPER HOT HOLDING TEMPERATURES I044 22. PROPER COLD HOLDING TEMPERATURES I044 23. PROPER DATE MARKING AND DISPOSITION I044 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I044 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I045 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I045 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I045 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I045 4. PROPER USE OF RESTRICTION AND EXCLUSION I045 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I045 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I045 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I045 8. HANDS CLEAN & PROPERLY WASHED I045 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I045 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I045 11. FOOD OBTAINED FROM APPROVED SOURCE I045 12. FOOD RECEIVED AT PROPER TEMPERATURE I045 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I045 15. FOOD SEPARATED AND PROTECTED I045 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I045 18. PROPER COOKING TIME & TEMPERATURES I045 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I045 20. PROPER COOLING TIME AND TEMPERATURE I045 21. PROPER HOT HOLDING TEMPERATURES I045 22. PROPER COLD HOLDING TEMPERATURES I045 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I045 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I046 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I046 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I046 4. PROPER USE OF RESTRICTION AND EXCLUSION I046 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I046 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I046 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I046 8. HANDS CLEAN & PROPERLY WASHED I046 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I046 11. FOOD OBTAINED FROM APPROVED SOURCE I046 12. FOOD RECEIVED AT PROPER TEMPERATURE I046 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I046 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I046 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I046 15. FOOD SEPARATED AND PROTECTED I046 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I046 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I046 18. PROPER COOKING TIME & TEMPERATURES I046 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I046 20. PROPER COOLING TIME AND TEMPERATURE I046 21. PROPER HOT HOLDING TEMPERATURES I046 22. PROPER COLD HOLDING TEMPERATURES I046 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I046 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I048 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I048 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I048 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I048 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I048 8. HANDS CLEAN & PROPERLY WASHED I048 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I048 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I048 11. FOOD OBTAINED FROM APPROVED SOURCE I048 12. FOOD RECEIVED AT PROPER TEMPERATURE I048 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I048 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I048 15. FOOD SEPARATED AND PROTECTED I048 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I048 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I048 18. PROPER COOKING TIME & TEMPERATURES I048 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I048 20. PROPER COOLING TIME AND TEMPERATURE I048 21. PROPER HOT HOLDING TEMPERATURES I048 22. PROPER COLD HOLDING TEMPERATURES I048 23. PROPER DATE MARKING AND DISPOSITION I048 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I048 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I050 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I050 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I050 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I050 4. PROPER USE OF RESTRICTION AND EXCLUSION I050 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I050 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I050 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I050 8. HANDS CLEAN & PROPERLY WASHED I050 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I050 11. FOOD OBTAINED FROM APPROVED SOURCE I050 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I050 12. FOOD RECEIVED AT PROPER TEMPERATURE I050 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I050 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I050 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I050 15. FOOD SEPARATED AND PROTECTED I050 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I050 18. PROPER COOKING TIME & TEMPERATURES I050 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I050 20. PROPER COOLING TIME AND TEMPERATURE I050 21. PROPER HOT HOLDING TEMPERATURES I050 22. PROPER COLD HOLDING TEMPERATURES I050 23. PROPER DATE MARKING AND DISPOSITION I050 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I050 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I051 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I051 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I051 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I051 4. PROPER USE OF RESTRICTION AND EXCLUSION I051 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I051 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I051 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I051 8. HANDS CLEAN & PROPERLY WASHED I051 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I051 11. FOOD OBTAINED FROM APPROVED SOURCE I051 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I051 12. FOOD RECEIVED AT PROPER TEMPERATURE I051 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I051 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I051 15. FOOD SEPARATED AND PROTECTED I051 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I051 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I051 18. PROPER COOKING TIME & TEMPERATURES I051 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I051 20. PROPER COOLING TIME AND TEMPERATURE I051 21. PROPER HOT HOLDING TEMPERATURES I051 22. PROPER COLD HOLDING TEMPERATURES I051 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I051 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I054 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I054 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I054 4. PROPER USE OF RESTRICTION AND EXCLUSION I054 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I054 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I054 8. HANDS CLEAN & PROPERLY WASHED I054 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I054 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I054 11. FOOD OBTAINED FROM APPROVED SOURCE I054 12. FOOD RECEIVED AT PROPER TEMPERATURE I054 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I054 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I054 15. FOOD SEPARATED AND PROTECTED I054 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I054 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I054 18. PROPER COOKING TIME & TEMPERATURES I054 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I054 20. PROPER COOLING TIME AND TEMPERATURE I054 21. PROPER HOT HOLDING TEMPERATURES I054 22. PROPER COLD HOLDING TEMPERATURES I054 23. PROPER DATE MARKING AND DISPOSITION I054 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I054 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I055 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I055 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I055 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I055 4. PROPER USE OF RESTRICTION AND EXCLUSION I055 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I055 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I055 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I055 8. HANDS CLEAN & PROPERLY WASHED I055 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I055 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I055 11. FOOD OBTAINED FROM APPROVED SOURCE I055 12. FOOD RECEIVED AT PROPER TEMPERATURE I055 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I055 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I055 15. FOOD SEPARATED AND PROTECTED I055 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I055 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I055 18. PROPER COOKING TIME & TEMPERATURES I055 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I055 20. PROPER COOLING TIME AND TEMPERATURE I055 21. PROPER HOT HOLDING TEMPERATURES I055 22. PROPER COLD HOLDING TEMPERATURES I055 23. PROPER DATE MARKING AND DISPOSITION I055 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I055 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I056 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I056 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I056 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I056 4. PROPER USE OF RESTRICTION AND EXCLUSION I056 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I056 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I056 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I056 8. HANDS CLEAN & PROPERLY WASHED I056 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I056 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I056 11. FOOD OBTAINED FROM APPROVED SOURCE I056 12. FOOD RECEIVED AT PROPER TEMPERATURE I056 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I056 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I056 15. FOOD SEPARATED AND PROTECTED I056 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I056 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I056 18. PROPER COOKING TIME & TEMPERATURES I056 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I056 20. PROPER COOLING TIME AND TEMPERATURE I056 21. PROPER HOT HOLDING TEMPERATURES I056 22. PROPER COLD HOLDING TEMPERATURES I056 23. PROPER DATE MARKING AND DISPOSITION I056 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I056 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I057 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I057 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I057 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I057 4. PROPER USE OF RESTRICTION AND EXCLUSION I057 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I057 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I057 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I057 8. HANDS CLEAN & PROPERLY WASHED I057 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I057 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I057 11. FOOD OBTAINED FROM APPROVED SOURCE I057 12. FOOD RECEIVED AT PROPER TEMPERATURE I057 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I057 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I057 15. FOOD SEPARATED AND PROTECTED I057 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I057 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I057 18. PROPER COOKING TIME & TEMPERATURES I057 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I057 20. PROPER COOLING TIME AND TEMPERATURE I057 21. PROPER HOT HOLDING TEMPERATURES I057 22. PROPER COLD HOLDING TEMPERATURES I057 23. PROPER DATE MARKING AND DISPOSITION I057 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I057 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I058 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I058 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I058 4. PROPER USE OF RESTRICTION AND EXCLUSION I058 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I058 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I058 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I058 8. HANDS CLEAN & PROPERLY WASHED I058 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I058 11. FOOD OBTAINED FROM APPROVED SOURCE I058 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I058 12. FOOD RECEIVED AT PROPER TEMPERATURE I058 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I058 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I058 15. FOOD SEPARATED AND PROTECTED I058 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I058 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I058 18. PROPER COOKING TIME & TEMPERATURES I058 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I058 20. PROPER COOLING TIME AND TEMPERATURE I058 21. PROPER HOT HOLDING TEMPERATURES I058 22. PROPER COLD HOLDING TEMPERATURES I058 23. PROPER DATE MARKING AND DISPOSITION I058 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I058 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I059 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I059 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I059 4. PROPER USE OF RESTRICTION AND EXCLUSION I059 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I059 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I059 8. HANDS CLEAN & PROPERLY WASHED I059 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I059 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I059 11. FOOD OBTAINED FROM APPROVED SOURCE I059 12. FOOD RECEIVED AT PROPER TEMPERATURE I059 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I059 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I059 15. FOOD SEPARATED AND PROTECTED I059 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I059 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I059 18. PROPER COOKING TIME & TEMPERATURES I059 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I059 20. PROPER COOLING TIME AND TEMPERATURE I059 21. PROPER HOT HOLDING TEMPERATURES I059 22. PROPER COLD HOLDING TEMPERATURES I059 23. PROPER DATE MARKING AND DISPOSITION I059 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I059 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I060 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I060 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I060 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I060 4. PROPER USE OF RESTRICTION AND EXCLUSION I060 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I060 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I060 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I060 8. HANDS CLEAN & PROPERLY WASHED I060 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I060 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I060 11. FOOD OBTAINED FROM APPROVED SOURCE I060 12. FOOD RECEIVED AT PROPER TEMPERATURE I060 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I060 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I060 15. FOOD SEPARATED AND PROTECTED I060 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I060 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I060 18. PROPER COOKING TIME & TEMPERATURES I060 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I060 20. PROPER COOLING TIME AND TEMPERATURE I060 21. PROPER HOT HOLDING TEMPERATURES I060 22. PROPER COLD HOLDING TEMPERATURES I060 23. PROPER DATE MARKING AND DISPOSITION I060 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I060 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I061 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I061 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I061 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I061 4. PROPER USE OF RESTRICTION AND EXCLUSION I061 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I061 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I061 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I061 8. HANDS CLEAN & PROPERLY WASHED I061 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I061 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I061 11. FOOD OBTAINED FROM APPROVED SOURCE I061 12. FOOD RECEIVED AT PROPER TEMPERATURE I061 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I061 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I061 15. FOOD SEPARATED AND PROTECTED I061 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I061 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I061 18. PROPER COOKING TIME & TEMPERATURES I061 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I061 20. PROPER COOLING TIME AND TEMPERATURE I061 21. PROPER HOT HOLDING TEMPERATURES I061 22. PROPER COLD HOLDING TEMPERATURES I061 23. PROPER DATE MARKING AND DISPOSITION I061 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I061 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I063 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I063 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I063 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I067 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I067 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I067 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I067 4. PROPER USE OF RESTRICTION AND EXCLUSION I067 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I067 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I067 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I067 8. HANDS CLEAN & PROPERLY WASHED I067 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I067 11. FOOD OBTAINED FROM APPROVED SOURCE I067 12. FOOD RECEIVED AT PROPER TEMPERATURE I067 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I067 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I067 15. FOOD SEPARATED AND PROTECTED I067 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I067 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I067 18. PROPER COOKING TIME & TEMPERATURES I067 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I067 20. PROPER COOLING TIME AND TEMPERATURE I067 21. PROPER HOT HOLDING TEMPERATURES I067 22. PROPER COLD HOLDING TEMPERATURES I067 23. PROPER DATE MARKING AND DISPOSITION I067 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I067 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I069 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I069 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I069 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I069 4. PROPER USE OF RESTRICTION AND EXCLUSION I069 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I069 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I069 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I069 8. HANDS CLEAN & PROPERLY WASHED I069 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I069 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I069 11. FOOD OBTAINED FROM APPROVED SOURCE I069 12. FOOD RECEIVED AT PROPER TEMPERATURE I069 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I069 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I069 15. FOOD SEPARATED AND PROTECTED I069 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I069 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I069 18. PROPER COOKING TIME & TEMPERATURES I069 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I069 20. PROPER COOLING TIME AND TEMPERATURE I069 21. PROPER HOT HOLDING TEMPERATURES I069 22. PROPER COLD HOLDING TEMPERATURES I069 23. PROPER DATE MARKING AND DISPOSITION I069 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I069 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD I070 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES I070 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE I070 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING I070 4. PROPER USE OF RESTRICTION AND EXCLUSION I070 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE I070 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS I070 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH I070 8. HANDS CLEAN & PROPERLY WASHED I070 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED I070 11. FOOD OBTAINED FROM APPROVED SOURCE I070 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE I070 12. FOOD RECEIVED AT PROPER TEMPERATURE I070 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED I070 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION I070 15. FOOD SEPARATED AND PROTECTED I070 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED I070 17. PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD I070 18. PROPER COOKING TIME & TEMPERATURES I070 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING I070 20. PROPER COOLING TIME AND TEMPERATURE I070 21. PROPER HOT HOLDING TEMPERATURES I070 22. PROPER COLD HOLDING TEMPERATURES I070 23. PROPER DATE MARKING AND DISPOSITION I070 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS I070 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD SELECT DISTINCTROW * FROM Businesses; SELECT DISTINCTROW * FROM [Facility Types]; SELECT DISTINCTROW * FROM [Inspection Types]; SELECT Businesses.[Business Name], [Facility Types].[Facility Type Desc], Inspections.Risk, Inspections.Results FROM (Businesses INNER JOIN Inspections ON Businesses.[Business ID] = Inspections.[Business ID]) INNER JOIN [Facility Types] ON Inspections.[Facility Type ID] = [Facility Types].[Facility Type ID] WHERE ((([Facility Types].[Facility Type ID])="F001"));