Backyard Grill Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCTS. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS INSIDE COOLERS AND FREEZERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED FOOD ITEMS INSIDE WALK IN COOLER ON FLOOR WITH ICE BUILT UP. INSTRUCTED TO ELEVATE ALL FOOD ITEMS 6" OFF THE FLOOR TO PREVENT FOOD CONTAMINATION. ALSO NOTED MOLD-LIKE SUBSTANCE ON WALL LINING (SILICON) BETWEEN WALL AND 3 COMPARTMENT SINK AND BY THE EXPOSED HAND WASH SINK AT FRONT PREP AREA.INSTRUCTED TO REPLACE SILICON OR DETAIL CLEAN AND MAINTAIN.

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: INSTRUCTED TO CLEAN AND MAINTAIN FREE OF SPILLS, DIRT AND FOOD DEBRIS SHELVES INSIDE REFRIGERATION UNIT BY THE SALAD PREP AREA. ALSO NOTED VERY HEAVY ICE BUILT UP THROUGH OUT WALK IN FREEZER AT THE CONDENSING UNIT,SHELVES WITH FOOD, FLOOR ETC. INSTRUCTED TO DETAIL CLEAN, REMOVE ICE BUILT UP AND MAINTAIN AT ALL TIMES.

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: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY UNDERNEATH OVEN AT THE REAR FOOD PREP AND FRONT GRILL LINE WITH GREASE AND DIRT, FLOORS BY 3 COMPARTMENT SINK AND FLOORS INSIDE WALK IN FREEZER WITH ICE.

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: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY UNDERNEATH OVEN AT THE REAR FOOD PREP AND FRONT GRILL LINE WITH GREASE AND DIRT, FLOORS BY 3 COMPARTMENT SINK AND FLOORS INSIDE WALK IN FREEZER WITH ICE.

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.