BATTER & BERRIES LLC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 5 LBS ASSORTED CHEESES ON A PLATTER ON TOP OF COOKS LINE COOLER RANGING IN TEMPERATURES OF 51.2F TO 53.7F. 1/2 LB COOKED CHICKEN BREAST ON SIDE OF COOKS LINE COOLER AT 87.4F. ALL FOOD DISCARDED. MANAGEMENT STATES APPROXIMATE VALUE TO BE $22.00. REVIEWED CRITICAL LIMITS FOR COLD FOODS.CRITICAL CITATION ISSUED 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. FOUND AT 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS. REPAIR PERSON ARRIVED DURING INSPECTION AND WAS ABLE TO REPAIR MACHINE. CRITICAL CITATION ISSUED 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE THE ABOVE CRITICAL VIOLATION WERE NOTED. NO CERTIFICATE POSTED ON SITE. MANAGER WAS CONTACTED AT INITIAL INSPECTION AND ARRIVED APPROXIMATELY 45 MINUTES LATER. SERIOUS CITATION ISSUED 7-38-012. INSTRUCTED TO OBTAIN ADDITIONAL CERTIFIED MANAGERS AND REVIEWED THAT A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NO HOT WATER FROM LEFT SIDE NOZZLE INTO FINAL RINSE COMPARTMENT OF THE THREE COMPARTMENT SINK. CHIEF SANITARIAN NOTIFIED. INSTRUCTED TO USE NEWLY REPAIRED DISH MACHINE AND FOR LARGE POTS/PANS TO USE TWO OF THE THREE COMPARTMENTS TO WASH AND RINSE, THEN RE-SET SINK TO SANITIZE POTS. SERIOUS CITATION ISSUED 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DIRTY TABLE TOP CAN OPENER MUST BE CLEANED AFTER EACH USE. MUST NOT STORE UTENSILS BETWEEN WALLS AND ELECTRICAL CONDUITS. MUST NOT STORE KNIVES BETWEEN CUTTING BOARD AND COOLER. MUST PROVIDE PROPER KNIFE HOLDER. ALL TABLEWARES MUST BE COVERED/WRAPPED/PROTECTED.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN FRONT COOLER. MUST NOT USE PAPER AS LINER FOR SHELVING IN FRONT STORAGE CABINETS. CRACKED PLASTIC LID ON BULK SUGAR CONTAINER REPAIRED WITH DUCT TAPE. MUST 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR ICE MACHINE ICE BIN DIRTY. MUST CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE THE REAR KITCHEN PREP TABLE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS THROUGHOUT REAR KITCHEN ABOVE REACH-IN AND WALK-IN COOLER, ABOVE DRY STORAGE SHELVING AND REAR PREP TABLE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN BASEMENT DRY FOOD STORAGE AREA. BBQ GRILL MUST BE REMOVED FROM THE PREMISES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN BASEMENT DRY FOOD STORAGE AREA. BBQ GRILL MUST BE REMOVED FROM THE PREMISES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.