ANN SATHER RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE: OBSERVED BOWLS OF OMELET INGREDIENTS (DICED TOMATOES, HAM, ETC) STACKED ON TOP OF ONE ANOTHER, WITHOUT PROPER COVERS, IN THE UPPER COMPARTMENT OF THE COOK LINE PREP TOP COOLER. OPERATOR VOLUNTARILY DISCARDED 2 LBS WORTH $10 OF PRODUCT. INSTRUCTED TO STORE FOOD PROPERLY, IN A MANNER THAT PREVENTS CONTAMINATION (IE: USE OF COVERS, SEPERATE SHELVES, ETC). 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE WOODEN PREP TABLE IN THE BASEMENT IS IN POOR REPAIR. THERE IS A LARGE, RECTANGULAR AREA OF DARK GRAY STAINS IN THE UPPER LEFT CORNER. THE PLANKS ARE SPLITTING ALONG THE LEFT HALF OF THE TABLE WHERE FOOD DEBRIS IS UNABLE TO BE PROPERLY REMOVED FOR THE SURFACED TO BE CLEANED AND SANITIZED. MUST REPAIR/REPLACE THE TABLE TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED GASKETS DETACHING FROM DOOR ON OUTSIDE WALK IN COOLER. MUST REPLACE. MUST NOT STORE FOOD PRODUCTS UNDER EXPOSED SEWER LINES IN THE BASEMENT, OR ELSE PROVIDE GUTTER/SHIELDS ON EXPOSED LINES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR MISSING AND/OR BROKEN COVING IN THE BASEMENT: AT THE BASE OF THE PILLAR IN THE BAKERY PREP AREA AND ALONG THE STAIRS LEADING TO THE STORAGE AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE MISSING LIGHT SHIELD NEAR ICE MACHINE. CORRECTED DURING INSPECTION.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

This violation was corrected during the inspection.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE MISSING LIGHT SHIELD NEAR ICE MACHINE. CORRECTED DURING INSPECTION.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

This violation was corrected during the inspection.