BARWALL CORPORATION/CULVER'S OF CHICAGO-BRONZEVILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED EVERY PIC TO OBTAIN THE CERTIFICATE. PRIORITY FOUNDATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR CERTIFICATE ON SITE WHILE SERVING TCS FOODS. INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES WHILE PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED

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.

HANDS CLEAN & PROPERLY WASHED - Comments: FOUND MALE FOOD HANDLER PULL HIS PANTS UP AND THEN PUT ON GLOVES WITHOUT ANY HAND WASHING. INSTRUCTED TO PROPERLY WASH HANDS WHEN TOUCHING BODY/CLOTHES, ETC. PRIORITY VIOLATION 7-38-010 NO CITATION ISSUED

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MOP STORED IN THE MOP BUCKET. INSTRUCTED TO STORE HANGING UP PROPER DRYING WHEN NOT IN USE.

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: FOUND THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS WITH DIRT AND DEBRIS. 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: FOUND THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS WITH DIRT AND DEBRIS. 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.