ALOHA GRILL HAWAIIAN BBQ INC. Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE COOK LINEPREP TOP COOLERS HOLDING IMPROPER AMBIENT TEMPERATURES OF 47 DEGREES, AND THE OTHER AT 50 DEGREES. THE PREP TOP COOLERS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED TO MAINTAIN ALL COLD HOLDING FACILITIES AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED IN THE COOK LINE PREP TOP COOLERS AT IMPROPER TEMPERATURES. IN THE RIGHT COOLER, NOTED THE FOLLOWING TEMPERATURES: BEEF, 49 DEGREES, 3 LBS/$18; CHICKEN, 48 DEGREES, 7 LBS/$20; SAUSAGE, 52 DEGREES, 1.5 LBS/$5; SPAM, 53 DEGREES, 2 LBS/$6; EGGS, 56 DEGREES, 4 LBS/$4. IN THE LEFT COOLER, NOTED THE FOLLOWING TEMPERATURES: TOFU, 48 DEGREES, 3 LBS/$7; CHICKEN, 50 DEGREES, 3 LBS/$6; SPAM, 50 DEGREES, 2 LBS/$6. THESE PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATUED BY THE FACILITY. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FLY ACTIVITY ON SITE. NOTED SMALL FLIES IN THE FOLLOWING AREAS: APPROX. 44 ON THE CEILING AND WALL NEAR THE BACK DOOR, APPROX. 20 NEAR THE 3 COMPARTMENT SINK, APPROX. 15 NEAR THE 2 COMPARTMENT SINK, AND APPROX. 15 NEAR THE RIGHT SIDE OF THE COOK LINE. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS CITATION ISSUED: 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPLACE THE CUTTING BOARDS. OBSERVED ALUMINUM FOIL BEING USED TO LINE TRAYS ON THE SHELVES BELOW THE FLAT TOP GRILL. OBSERVED CARBOARD BEING USED TO LINE THE COOK LINE CUTTING BOARD AND THE COOK LINE STORAGE SHELF. INSTRUCTED TO REMOVE THE FOIL AND CARDBOARD AND MAINTAIN ALL FOOD PREP AND STORAGE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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: OBSERVED HEAVY ACCUMULATION OF OIL ON THE SIDES OF THE FRYER, THE SIDES OF THE LARGE STOVE BURNER, AND ON THE LEFT SIDE OF THE HOOD. OBSERVED BUILD UP OF HARDENED GREASE ON THE HANDLES OF THE FRYER BASKETS. OBSERVED LIGHT, GRAYISH RESIDUE ON THE EDGES OF THE DROP PLATE IN THE ICE MACHINE AND THE ICE CHUTE ON THE SODA FOUNTAIN. INSTRUCTED TO CLEAN THESE AREAS 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: OBSERVED ACCUMULATION OF FOOD DEBRIS ON THE FLOOR AT THE CORNERS AND BASEBOARDS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN THE FLOORS.

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: OBSERVED ACCUMULATION OF OIL ON THE WALL BEHIND THE FLAT TOP GRILL. INSTRUCTED TO CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATION OF OIL ON THE WALL BEHIND THE FLAT TOP GRILL. INSTRUCTED TO CLEAN 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.