ALEXANDER'S THE GREAT Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING ON-SITE AT ALL TIMES OF OPERATIONS. PRIORITY FOUNDATION VIOLATION.

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 NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL COPY OF CERTIFICATE ON-SITE WHILE TCS FOOD ITEMS (CHEESESTEAKS, WINGS) ARE BEING PREPARED AND SERVED AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND ORIGINAL COPY OF CERTIFICATE POSTED ON-SITE AT ALL TIMES OF FOOD OPERATIONS AND MAINTAIN. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: SEE VIOLATION #60.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED MAIN COOK LINE COOLER AT IMPROPER INTERNAL AMBIENT AIR TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS. PERSON-IN-CHARGE AWARE OF EQUIPMENT IN POOR REPAIR AND REMOVED ALL TCS FOOD FROM COOLER PRIOR TO INSPECTOR ARRIVAL, AND PROVIDED PROOF OF SCHEDULED REPAIR FROM LICENSED TECHNICIAN AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE LINE COOLER TO MAINTAIN INTERNAL AMBIENT AIR TEMPERATURE ADEQUATE FOR COLD-HOLDING TCS FOOD ITEMS AT 41.0F OR BELOW. TAGGED EQUIPMENT ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH ONCE REPAIRED OR REPLACED AND PRIOR TO USE. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 20 DEAD COCKROACHES ON FLOOR THROUGHOUT BASEMENT AREA (ALONG NORTHERN WALL). INSTRUCTED TO REMOVE DEAD COCKROACHES AND MAINTAIN ALL AREAS OF THE FACILITY FREE FROM DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS TO PREVENT DECOMPOSITION AND ATTRACTION OF ADDITIONAL PESTS. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREA(S).

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXES OF UNCUT TOMATOES STORED DIRECTLY BENEATH STAIRWELL IN THE BASEMENT AREA. INSTRUCTED TO RELOCATE UNCUT TOMATOES AND MAINTAIN FOOD ITEMS OUTSIDE OF PROHIBITED AREAS SUCH AS BENEATH STAIRWELLS DURING STORAGE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CERAMIC PLATE USED AS A SCOOP IN THE BASEMENT AREA ICE MACHINE. INSTRUCTED TO REMOVE CERAMIC PLATE AND REPLACE WITH MUTLI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION OF ICE WHILE SCOOPING 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: SEE VIOLATION #60.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: SEE VIOLATION #60.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.