ASTER HALL Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE LOCATED IN SOUTH PREP AREA NOT PROPERLY SANITIZING DURING TIME OF INSPECTION. NOTED FINAL RINSE 125F. OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE LOCATED ON NORTH SIDE DISHWASHING AREA NOT WASHING AT REQUIRED WASH TEMPERATURE, NOTED WASH TEMPERATURE @ 135.0F. INSTRUCTED MANAGER TO DISCONTINUE USE OF BOTH MACHINES AND REPAIR TO REQUIRED SANITIZING AND WASH TEMPERATURES. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOODS @ IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION ALL STORED INSIDE IN WALK IN COOLER, UNITS LOCATED IN SERVICE PREP/CUSTOMER PICKUP AREAS, DAIRY REFRIGERATION UNIT IN COFFEE/SMOOTHIE PREP, AND COLD HOLD UNIT IN SELF SERVE SALAD BAR PREP. TCS FOOD ITEMS AND TEMPERATURES ARE AS FOLLOWS.., 2 GALLONS OF WHOLE MILK @ 52.0F, OPENED QUART ALMOND MILK @ 53.4F, 1 QUART OPENED OATMILK @ 56.6F, 2 LBS YOGURT @ 49.1F, 2 LBS PREPARED TUNA @46.8F, 3 AND HALF DOZEN HARD BOILED EGGS @51.0F, 3 LBS COOKED CHICKEN BREAST @ 56.1F, 2 LBS MARINATED GINGER TOFU @ 51.5F, FARRO MARINATED WITH CHOPPED TOMOATES @48.5F, COOKED PASTOR PORK @ 60F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F OR BELOW AND MAINTAIN. PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID ITEMS DURING THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED VARIOUS TCS FOODS (CHICKEN, HUMMUS, SALADS, PORK, SAUCES, STORED INSIDE REFRIGERATION UNITS THROUGHOUT ALL PREP AREAS AS WELL AS INSIDE OF ALL WALK IN COOLERS WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATES FOR ALL READY TO EAT, TCS FOODS PREPARED ON PREMISE AND HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE NORTH SIDE PREP COFFEE PREP DAIRY COOLER. INSTRUCTED TO PROVIDE.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED SOILED WIPING CLOTHS AIR DRYING ON PREP AREA TABLES IN ALL PREP AREAS. INSTRUCTED TO STORE IN SANITIZING BUCKET AT LEAST 50 PPM IN BETWEEN USES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EGG, MILK, SALT MIXTURE LOCATED IN BAKERY WALK IN COOLER STORED INSIDE NON-FOOD GRADE SPRAY BOTTLE. INSTRUCTED TO PROVIDE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK LOCATED IN NOTH SIDE PREP AREA PIPING UNDERNEATH LEAKING AND POOLING ON TO FLOOR DURING TIME OF INSPECTION, ALSO NOTED HIGH TEMPERATURE DISH MACHINE LOCATED IN SOUTH SIDE PREP AREA LEAKING UNDERNEATH MACHINE WITH LARGE BULK CONTAINER CAPTURING SAID WATER. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK LOCATED IN NOTH SIDE PREP AREA PIPING UNDERNEATH LEAKING AND POOLING ON TO FLOOR DURING TIME OF INSPECTION, ALSO NOTED HIGH TEMPERATURE DISH MACHINE LOCATED IN SOUTH SIDE PREP AREA LEAKING UNDERNEATH MACHINE WITH LARGE BULK CONTAINER CAPTURING SAID WATER. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

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.