AMERICAN AIRLINES Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE AT THIS TIME.WALK-IN-COOLER AMBIENT AIR MEASURED AT 57.6F DURING THIS INSPECTION.INSTRUCTED MANAGER THAT ALL REFRIGERATION UNITS MUST BE RUNNING AND MUST BE CAPABLE OF MAINTAINING A TEMPERATURE 40 F OR BELOW AT ALL TIMES. 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: POTENTIALLY HAZARDOUS FOODS DOES NOT MEET TEMEPRATURE REQUIREMENT DURING STORAGE, DISPLAY AND SERVICE. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS INSIDE WALK-IN COOLER AT IMPROPER TEMPERATURE: ASSORTED TURKEY,BLT SANDWICHES AT 50.5F,COLBY JACK CHEESE AT 48.0F,PHILADELPHIA CREAM CHEESE 50.5F,PASTA SALADS AT 49.5F-51.5F,MILK AT 51.2F,MACARONI 50.7F,YOGURT AT 51.4F,PICO DE GALLO WITH CUT TOMATOES AT 50.1F ETC. INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40 F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOODS AT THIS TIME. VALUE $500.00,50 POUNDS .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.

* 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 (SOUPS,QUESADILLAS,DELI SANDWICHES, 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE OR REPAIR RUSTY SHELVING INSIDE THE WALK-IN-COOLER 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: CLEAN FAN COVERS INSIDE THE WALK-IN-COOLER AND BAR GUN AND HOUSING ATTACHED,ICE SCOOP CONTAINER NEAR ICE MACHINE 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 REQUIRE A DETAIL CLEANING INCLUDING FLOOR DRAINS 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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLER/BARTENDER 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 HAIR RESTRAINT FOR FOOD HANDLER/BARTENDER 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.