A BEAUTIFUL RIND Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED PERSON IN CHARGE WITH NO VALID PROOF OF FOOD SAFETY MANAGEMENT TRAINING.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE HOLDER ON SITE. A CERTIFIED FOOD MANAGER ARRIVED AT 1:25. INFORMED PERSON IN CHARGE A CERTIFIED MANAGER SHALL BE ON SITE DURING TCS FOOD PREP, COOKING, SERVING, AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED NO SPLASH GUARD BETWEEN HAND SINK AND DRYING RACK IN KITCHEN. INSTRUCTED TO PROVIDE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED TRICKLE OF HOT WATER AT HANDWASH SINK IN EAST WASHROOM, CLOSEST TO KITCHEN ENTRANCE. INSTRUCTED TO RESTORE ADEQUATE PRESSURE OF HOT WATER THAT IS A MINIMUM OF 100 F. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED UNUSED EQUIPMENT, UMBRELLAS AND DISCARDED BOXES AND MATERIALS ON SOUTH WALL OF DUMPSTER AREA. INSTRUCTED TO REMOVE ALL ITEMS AND MAINTAIN AN AREA FREE FROM CLUTTER TO PREVENT PEST HARBOAGE.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED UNUSED EQUIPMENT, UMBRELLAS AND DISCARDED BOXES AND MATERIALS ON SOUTH WALL OF DUMPSTER AREA. INSTRUCTED TO REMOVE ALL ITEMS AND MAINTAIN AN AREA FREE FROM CLUTTER TO PREVENT PEST HARBOAGE.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.