ALOHA GRILL HAWAIIAN BBQ INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2- DOOR REACH IN COOLER AT IMPROPER TEMPERATURE OF 51.4F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)

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 IMPROPER TEMPERATURES OF POTENTIALLY HAZADOUS FOODS STORED INSIDE OF ABOVE MENTIONED COOLER SUCH AS 15-DOZEN OF RAW SHELLED EGGS AT 46.1F-46.9F,10LBS. COOKED PASTA 47.2F,2- 5LB CONTAINERS MACARONI SALAD 44.7F-44.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD FOODS AT 40.0F OR BELOW.APPX.35LBS.$49.50.(CRITICAL 7-38-005A)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER.

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: MUST STORE PLASTIC WEAR HANDLES IN UPRIGHT POSTION IN CONTAINER.

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: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE NEXT TO 3- COMP SINK.MUST PROVIDE A SPLASH GUARD IN BETWEEN PREP TABLE AND 3- COMP SINK DRAIN BOARD.

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 DEBRI BUILD UP FROM INTERIOR PANEL OF ICE MACHINE,SODA MACHINE AND ICE DISPENSER ON SAME.MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TABLE,PIPES OF COOKING EQUIPMENT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP FROM WALL TILES IN FRONT SERVICE AREA AND FOOD SPLATTER FROM CEILING TILES IN SAME AREA,MUST CLEAN DEBRI FROM LIGHT SHIELDS IN PREP AREA,DUST BUILD UP FROM VENTILATION VENTS.MUST REPAIR OR REPLACE BROKEN AND DAMAGED WALL BASE NEAR MOP SINK,LOWER WALL IN DINING AREA AT FRONT WINDOW.MUST REMOVE RUST FROM VENTILATION VENTS THROUGHOUT PREP AREA.

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 REPAIR OR REPLACE LOOSE BACK FLOW DEVICE ON MOPSINK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LOOSE BACK FLOW DEVICE ON MOPSINK.

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.