11 DINING Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN AT HAND SINK IN COFFEE PREP AREA.MUST PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED MULITUSE UTENSILS NOT BEING PROPERLY SANITIZED.OBSERVED (3)BLENDERS BEING RINSED WITH RUNNING WATER AT HAND SINK IN PREP AREA ON LINE AND THEN BEING USED AGAIN WITHOUT WASHING ,RINSE AND SANITIZING ,EMPLOYEE TOOK BLENDERS TO REAR 2- COMPARTMENT SINK AND HAD ONLY RINSED THEM OUT WITH RUNNING WATER AGAIN.INSTRUCTED ON HOW TO SET UP 2- COMPARTMENT SINK TO PROPERLY SANITIZE UTENSILS.A 3- COMPARTMENT SINK IS LOCATED ON 7TH FL. OF HOSPITAL IF NEEDED FOR OTHER LARGE UTENSILS.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE NOT IN USE PARTS ARE NEEDED.INSTRUCTED TO USE 3- COMPARTMENT SINKS ON 7TH FL. TO WASH,RINSE AND SANITIZE MULTI-USE UTENSILS.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL LETTER.(PRIORITY 7-38-025)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF TCS FOODS AT SEVERAL DIFFERENT BOOTHS SUCH AS 3.4LBS. COOKED CHICKEN 118.0F-126.9F. ON HOT HOLDING AND IN A BOX ON A CART.6LBS. COOKED CHICKEN TENDERS 112.3F,3LBS. COOKED SLICED GYROS MEAT 102.2F,3LBS.COOKED SALMON 127.2F,3LBS. COOKED VEGETABLES 107.6F,1LB. COOKED PASTA 120.2F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.19.4LBS.$300.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS AT SEVERAL DIFFERENT BOOTHS SUCH AS 8LBS. CUT LETTUCE 60.8F,1.5LBS. SALSA 64.5F AND 1.5LBS.GUAC 63.3F,3LBS. SLICED TOMATO 45.9F,9.8LBS. SLICED LUNCHMEATS 49.3F-50.7F,1LBS. SLICED TOMATO 105.7F,1LB. CUT LETTUCE 110.5F,2.1LBS. CUT KALE 48.9F & SPINACH 47.6F,1LB. SPINACH 53.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.28.9LBS. $168.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER FOR TABLE TOP HOT HOLDING UNIT.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON #28 & TABLE TOP HOT HOLDING UNIT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DEFROST CHEST FREEZER IN STORAGE AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED WALL IN REAR PREP AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED WALL IN REAR PREP AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.