ALLEY DOGS INC Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE LOCATED AT REAR AREA NEAR BARS. OBSERVED LARGE AMOUNTS OF RUST ON INTERIOR PANEL OF THE ICE MACHINE DIRECTLY ABOVE THE ICE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).

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: OBSERVED MICE DROPPINGS ON THE PREMISES--APPROXIMATELY 10 BEHIND THE KITCHEN 2 DOOR COOLER ALONG THE EAST WALL,APPROXIMATELY 15 ON INTERIORS OF KITCHEN DEEP FRYERS, APPROXIMATELY 15 INTERIORS OF LOWER CABINET IN KITCHEN AREA,APPROXIMATELY 5-10 ON FLOORS IN CLUTTERED BAR AREAS,APPROXIMATELY 15 ON FLOOR/SHELVINGS IN CLUTTERED BASEMENT STORAGE ROOMS.ALSO,SEVERAL DOORS TO THE PREMISES ARE NOT RODENT-PROOFED APROXIMATELY 1/4" MODE OF ENTRY--THAT IS FRONT DOORS,AND EXIT DOOR AT THE BAR STORAGE AREA/ICE MACHINE AREA.INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS,PEST CONTROL SERVICE IS NOW RECCOMENDED,DOORS MUST BE TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY.SERIOUS VIOLATION 7-38-020.

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: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (NACHOSW/CHEESE,BEEF,ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISHWASHING FACILITY NOT MAINTAINED OR OPERATED.WHILE RUNNING AND DRAINING WATER IN MIDDLE COMPARTMENT SIDE OF THE KITCHEN 3 COMPARTMENT SINK,WATER COMING UP ON THE LEFT SIDE OF SINK,SLOW DRAINING.INSTRUCTED TO DETAIL CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT INADEQUATE DISPOSAL OF WASTE WATER.SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: TORN DOOR GASKET AT KITCHEN 1 DOOR COOLER. MUST REPLACE AND MAINTAIN. NO ICE BIN COVERS AT ICE BINS BEHIND BARS.MUST PROVIDE AND MAINTAIN. RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER MUST REPLACE OR REPAIR USING A NONTOXIC FINISH 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: THE FOLLOWING REQUIRES A DETAIL CLEANING HOOD/FILTERS ABOVE COOKING EQUIPMENTS,INTERIORS OF DEEP FRYERS,BOTTOM KITCHEN SHELVINGS,INTERIOR KITCHEN CABINETS,FAN COVERS AND SHELVINGS INSIDE THE COOLERS,STOVE/OVEN,INTERIOR CONVEYOR PIZZA OVENS,SIDES OF HOT COOKING FOOD EQUIPMENTS,BAR GUNS AND HOUSINGS ATTACHED(AT BARS),INTERIOR CABINETS(BAR AREAS),ETC.,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: FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR A DETAIL CLEANING THROUGHOUT THE PREMISES AND BASEMENT AND MAINTAIN.

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: CLEAN AND SANITIZE WALLS BEHIND ALL COOKING EQUIPMENTS AND PROVIDE MISSING CEILING TILE ABOVE 1 DOOR KITCHEN COOLER ALSO,SEAL OPENINGS WHERE NOTED IN KITCHEN AREASS AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE EXPOSED HANDSINKS AT (2) BARS ON THE PREMISES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE STORED ITEMS INSIDE THE STORAGE CLOSETS AT LEAST 6" OFF THE FLOOR THROUGHOUT THE PREMISES AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE AND MAINTAIN FOOD HANDLERS WITH HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE AND MAINTAIN FOOD HANDLERS WITH HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.