A TASTE OF HEAVEN Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 BLOCKS OF CREAM CHEESE STORED ON TOP THE CONVENTION OVEN AT TEMP OF 106F, 89F AND 93.1F; COOKED BRISKET AT TEMP OF 49.7F TO 50.2F; TWO WHOLE COOKED TURKEYS AT TEMP OF 48F TO 49.1F, BOTH PRODUCTS WERE STORED INSIDE THE THREE DOOR REACH-IN COOLER.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME.AIR TEMP OF UNIT WAS 40.1F.POUNDS 20,VALUE $82. CRITICAL VIOLATION:7-38-005(A)

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE BOTH GARBAGE CONTAINERS OVERFLOWING WITH GARBAGE BAGS,UNABLE TO CLOSE LIDS.INSTRUCTED TO KEEP LIDS COMPLETELY CLOSED AND IF NEEDED TO INCREASE GARBAGE PICK-UP. SERIOUS VIOLATION: 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ENCRUSTED FOOD INSIDE THE REGULAR OVEN,BY THE DISPLAY PREP COOLER.DUST BUILD-UP ON FIRE EXTINGUISHER HOSE UNDER THE HOOD,FOOD DEBRIS ON TOP SHELVES UNDER THE PREP TABLE. FOOD DEBRIS INSIDE THE THE CAKE/ICE CREAM CHEST FREEZER,FRONT SERVING AREA.INSTRUCTED TO CLEAN AND MAINTAIN

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: DEBRIS AND DUST ON FLOOR INSIDE THE FOOD STORAGE,LOCATED IN BASEMENT AREA,SWEEP FLOOR UNDER THE THREE COMPARTMENT SINK,SOUTH-EAST CORNER.

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: BROKEN CEILING ABOVE THE WHITE CHEST FREEZER IN BASEMENT STORAGE AREA, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BROKEN CEILING ABOVE THE WHITE CHEST FREEZER IN BASEMENT STORAGE AREA, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.

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.