ATHENIAN ROOM RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SLICED TOMATOES AT 71.3F, GYRO SAUCE AT 51.8F, AND FETA CHEESE AT 55.3F. ALL OF THE ITEMS WERE STORED OUT OF REFRIGERATION ON THE PREP TABLES. MANAGEMENT VOLUNTARILY DISCARDED 7# OF FOOD WORTH $15. CRITICAL VIOLATION 7-38-005A.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED AN EMPLOYEE WASH AND RINSE UTENSILS IN THE 3 COMPARTMENT SINK WITHOUT SANITIZING THEM. MANAGEMENT INSTRUCTED TO SANITIZE UTENSILS AT THE HIGH TEMPERATURE DISHMACHINE OR AT THE 3 COMPARTMENT SINK WITH SANITIZING SOLUTION. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HANDSINK IN THE PREP AREA NOT MAINTAINED. NO HOT WATER WAS AVAILABLE AT THE HANDSINK DURING THE INSPECTION. MANAGEMENT REPAIRED AND HOT WATER WAS RESTORED TO THE SINK. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAINT THE PAINTED SHELVES ABOVE THE SALAD STATION, 3 COMPARTMENT SINK AND PLATE STORAGE AREA. REMOVE CARDBOARD USED TO LINE THE BOTTOM SHELF OF THE PREP TABLE.

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: DETAIL CLEAN INTERIOR OF FREEZER, TOP AND SIDES OF COOKING EQUIPMENT, FAN COVER IN THE WALK-IN COOLER.

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: OBSERVED STANDING WATER IN THE PREP AREAS. MUST MAINTAIN THE FLOOR DRY IN THE DISHROOM AND SALAD PREP AREA. REMOVE THE CARDBOARD ON THE FLOOR OF THE WALK-IN COOLER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER IN THE PREP AREAS. MUST MAINTAIN THE FLOOR DRY IN THE DISHROOM AND SALAD PREP AREA. REMOVE THE CARDBOARD ON THE FLOOR OF THE WALK-IN COOLER.

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.