Amy's Candy Bar

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter throughout kitchen. Instructed manager to declutter and remove unnecessary items.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handling employees preparing food without wearing a hair restraint. Management instructed that all food handling employees must wear a hair restraint while preparing foods.

Ventilation or lighting was inadequate.

Inspector’s note: The light fixture above the 3 compartment sink is not working. Management instructed to install a working light above the 3 compartment sink.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must provide toilet room receptacle with cover for sanitary napkins in unisex bathroom

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Instructed to provide proper labels for pre-packaged foods offered for sale include name of product,name,address and zip code of the manufacturer,net contents of package,a list of ingredients.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Missing 1 sink stopper for the dishwashing 3 compartment sink.instructed to provide and maintain 3 adequate,working sink stoppers for the dishwashing 3 compartment sink.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Instructed to provide hair restraints for food handlers when working around open foods and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Supplies not properly stored. Instructed to elevate supplies 6 inches or higher and away from wall.

Food handler requirements met

Inspector’s note: No food handler training in illinois certificates at this time of inspection, must provide,

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor not maintained in rear prep area. Instructed to detail clean daily.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Supplies not properly stored. Instructed to elevate supplies 6 inches or higher and away from wall.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Food debris and dust on equipment; instructed to clean/sanitize; microwave oven, bottom panel of prep table and warmer at the prep area and cabinets and display shelves at front serving area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Debris and dust on floors at prep area and rear storage area; instructed to detail clean floors, under, behind equipment at corners and along walls.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Clutter thru-out prep area and rear storage area; instructed to remove unnecessary articles, clean and organize to prevent pest harborage. Articles must be stored off floors, away from walls.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST SEAL BOTTOM AREAS OF BOTH DOORS TO PREVENT PEST ENTRY.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROPERLY INSTALL COOKING EQUIPMENT.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL EQUIPMENT THRU-OUT.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE MISSING FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. MUST PAINT WALLS WHERE NEEDED, SEAL ALL OPENINGS AROUND PIPES AND WALLS, AND PROVIDE BASEBOARDS THRU-OUT PREMISES.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DEVICE FOR WASHROOM DOOR.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROPERLY INSTALL TOILET BOWL.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove unnecessary articles, clean and organize to prevent pest harborage. Articles must be stored off floors, away from wall.