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″));
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