BANG BANG Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE PREP COOLER TO BE IMPROPER AT 46.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION #7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEM INSIDE SERVICE COOLER TO BE IMPROPER: SOUR CREAM 45.0F, MILK 46.3F, CHEESE 47.0F, EGGS 47.1/51.0F, SLICED MUSHROOMS 57.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED 38 LBS OF PRODUCTS WORTH $45.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION 7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED POOR HYGIENIC PRACTICES. NOTED EMPLOYEES SERVING READY TO EAT FOODS (BISCUITS,SAUSAGE, TOMATOES,ETC)WITH NO GLOVES ON. INSTRUCTED TO WEAR GLOVES AT ALL TIMES WHEN PREPARING AND SERVING READY TO EAT FOODS. CRITICAL VIOLATION #7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES INSIDE SERVICE PREP COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES INSIDE SERVICE PREP COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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.