A TASTE OF HEAVEN Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE 3 DOOR REACH IN COOLER. SUCH AS TURKEY AT 95.0F, 4 LBS; COLESLAW AT 45.9F, 5 LBS; PULL PORK AT 90.0F, 4 LBS; REACH IN COOLER AT 40.0F. MANAGER DENATURED/DISCARDED THE SAID PRODUCTS WORTH $60.0 TOTAL 12 LBS. 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIP FOR THE SANITIZER OF THE 3 COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN ALL THE TIMES. SERIOUS VIOLATION 7-38-030.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL DRY BULK FOOD CONTAINERS UNDER THE PREP TABLE AND MAINTAIN. ALL PASTRIES WRAPPED INDIVIDUALLY FOR SALE NEEDS A LABEL, NAME OF THE COMPANY, ADDRESS, ZIP CODE, INGREDIENTS, AND NOTED FOOD ALLERGENS INGREDIENTS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS, POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE,DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE PREP COOLER IN THE FRONT SERVING AREA. RIPPED OFF RUBBER GASKET ALONG THE DOORS OF THE 2 DOOR REACH IN COOLER. MUST REPAIR AND MAINTAIN.

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: MUST CLEAN IN DETAIL AND MAINTAIN THE WIRE RACKS SHELVINGS INSIDE THE 2 DOOR REACH IN COOLER AND THE FAN GUARD WITH DUST ACCUMULATED IN THE REAR PREP AREA. CLEAN THE FAN GUARD OF THE 2 DOOR REACH IN COOLER AND BOTTOM SHELVE IN THE FRONT SERVING AREA 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: FLOOR UNDER AND BEHIND THE COOLERS IN THE FRONT SERVING AREA AND FLOOR IN THE REAR PREP/DISH WASHING AREA NEEDS DETAIL CLEANING AND MAINTAIN. ALL BOTTLED WATER ON THE FLOOR IN THE BASEMENT MUST BE ELEVATED 6" OFF THE FLOOR.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BEHIND THE COOLERS IN THE FRONT SERVING AREA AND FLOOR IN THE REAR PREP/DISH WASHING AREA NEEDS DETAIL CLEANING AND MAINTAIN. ALL BOTTLED WATER ON THE FLOOR IN THE BASEMENT MUST BE ELEVATED 6" OFF THE FLOOR.

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.