63RD AND DREXEL MOBIL Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND BOTTOM COMPARTMENT OF COOLER AT IMPROPER TEMPERATURE OF 50F. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON SAID UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL WHEN UNIT MAINTAINS COLD TEMPERATURE AT 40F AND BELOW. CRITICAL 7-38-005(A) ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE SAID COOLER: 5LBS OF CORN BEEF AT 48.3F, 3LBS OF HAM AT 50.9F, 1 LB OF TURKEY AT 52.3F, AND 5LBS OF POLISH SAUSAGE AT 45.6F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $25.00. CRITICAL 7-38-005(A)ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HAND WASH SINK IN FOOD PREP AREA NOT ACCESSIBLE FOR HAND WASHING DUE TO FOOD TRAY INSIDE EXPOSED HAND WASH SINK. ALSO, NOTED HAND WASH SINK LEAKING AT P-TRAP WHEN WATER TURNED ON AT SINK. INSTRUCTED TO REMOVE FOOD TRAY AND REPAIR LEAKING AT HAND WASH SINK. HAND WASH SINK NOT ACCESSIBLE NOR MAINTAINED. CRITICAL 7-38-030 ISSUED.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP AT EXPOSED HAND WASH SINK IN FOOD PREP AREA NOR PAPER TOWELS AT WASHBOWLS IN MENS/WOMENS TOILET ROOMS. INSTRUCTED TO PROVIDE SOAP AT EXPOSED HAND WASH SINK AND PAPER TOWELS AT WASHBOWLS IN TOILET ROOMS AT ALL TIMES. MANAGER PROVIDED SOAP AND PAPER TOWELS AT THIS TIME. CRITICAL 7-38-030 ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED OPEN BUCKETS OF PICKLES STORED ON FLOOR INSIDE WALK-IN COOLER, TRAYS OF RAW CHICKEN STORED ABOVE RAW ONIONS, READY TO EAT APPLES, AND TZATZIKI SAUCE. INSTRUCTED TO PROPERLY STORE FOOD 6 INCHES OFF FLOOR AND AWAY FROM WALL, STORE RAW FOODS SEPARATE, AND AWAY FROM READY TO EAT FOODS/VEGETABLES. MANAGER REMOVED SAID FOOD ITEMS AT THIS TIME. SERIOUS 7-38-005 (A) 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND FRONT ENTRANCE DOORS NOT RODENT NOR INSECT PROOFED. FOUND 1/4TH INCH GAP AT BOTTOM AND UPPER MIDDLE CORNERS AT FRONT ENTRANCE DOORS. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND TO PREVENT PEST ENTRY. SERIOUS 7-38-020 ISSUED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE NOR VALID CITY OF CHICAGO FOOD SERVICE CERTIFICATE POSTED ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED IE. GYROS, CHICKEN, AND BEEF. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND PREPARED AND POST VALID CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES. SERIOUS 7-38-012 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RUSTY RACKS THROUGHOUT PREP AREA AND WALK-IN COOLER. INSTRUCTED TO REMOVE RUST AND SEAL WITH NON-TOXIC PAINT.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF MICROWAVE AND TABLE STORAGE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR DRAINS TO REMOVE BUILDUP AND REMOVE STANDING WATER SECTIONS THROUGHOUT PREP AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALL BEHIND STEAMER, FLAT GRILL, CEILING VENT IN WOMENS TOILET ROOM, AND REPLACE WATER DAMAGED CEILING PANELS IN WOMENS TOILET ROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN LIGHTS SHIELDS THROUGHOUT PREMISES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN LIGHTS SHIELDS THROUGHOUT PREMISES.

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.