ASTER HALL Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MEASURED WATER AT HANDSINKS IN NORTH SIDE PREP AND 6TH FLOOR REAR PREP AT IMPROPER TEMPERATURE. WATER TEMPERATURE VARIED BETWEEN 87.8F-90.5F AT VARIOUS HANDSINKS THROUGHOUT. FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. FACILITIES ENGINEERING WAS ON SIGHT AND NOW HANDSINKS ARE AT 100F. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION ON 5TH AND 6TH FLOOR. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005 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 HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER TEMPERATURE: 5# OF COOKED CHICKEN AT TEMP OF 101.6F; 2# OF COOKED FALAFEL AT TEMP OF 110.7F, MENTIONED PRODUCTS WERE IN HOT HOLDING AND SELF SERVE HOT AREA. FOOD DISCARDED AND DENATURED BY EMPLOYEE. 7POUNDS, $65.00 VALUE PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: UTENSILS STORED IN STAGNANT WATER AT JUICE/COFFEE STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED WET DELI CUPS STACKED TOGETHER, INSTRUCTED TO AIR DRY ALL EQUIPMENT BEFORE STACKING.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED SOME USE OF MILK CRATES FOR ELEVATION THROUGHOUT THE KITCHEN AREA, DRY STORAGE, REAR PREP, WALK-IN COOLERS, AND JUICE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE FOOD DEBRIS BEHIND AND UNDER COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE CEILING TILES AND THE CEILING FAN THRPOUGHOUT ALL FOOD PREP AREA WITH DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE AMOUNT OF DUST ON WALK-IN COOLER FANS IN PASTRY DEPARTMENT, INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE AMOUNT OF DUST ON WALK-IN COOLER FANS IN PASTRY DEPARTMENT, INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.