ANGELO'S FAST FOOD Fails Health Inspection - Chicago Restaurant

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS INCLUDING AN ASTRIK NEXT TO THOSE ITEMS ON THE MENU. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RAW WOOD SHELVES NEAR THE FRONT COUNTER AREA. INSTRUCTED TO EITHER SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED THE THREE COMPARTMENT SINK FAUCET TOO SHORT. THE FACUET DOES NOT REACH TO ALL COMPARTMENTS OF THE SINK. INSTRUCTED MANAGER TO PROVIDE THE PROPER FACUET ON THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION 7-38-025(A) NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FACILITY WITHOUT A FACUET TO THE UTILITY SINK. INSTRUCTED TO PROVIDE FOR PROPER DISPOSAL OF DIRTY MOP WATER.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE IN THE UNISEX EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BURNED OUT LIGHT-BULB IN THE REAR NEAR THE EMPLOYEE WASHROOM. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A MISSING LIGHT SHIELD IN THE WASHROOM CEILING LIGHT AND HALLWAY NEAR THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A MISSING LIGHT SHIELD IN THE WASHROOM CEILING LIGHT AND HALLWAY NEAR THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.