BATTER & BERRIES LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 55.1F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-42440 WHEN READY.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

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: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF WALK IN COOLER AND ON TOP OF COLD HOLDING LINE SUCH AS 6-DOZ. POOLED EGGS 55.7F,1LB. RAW SHRIMP 56.1F,20LBS.COOKED HASHBROWNS 65.2F,8-DOZ. SHELLED EGGS 53.9F,6DOZ. EGG WHITES 44.4F-51.4F, ,12LBS. COOKED HASH BROWNS 67.7F,4DOZ. SHELLED EGGS 58.0F,4LBS. PORK SAUSAGE 44.1F 5LB,COOKED LOBSTER 49.7F,16- GALLONS SWEET POTATOE BATTER 56.7F,55.3F,57.3F,56.6F,120- DOZ SHELLED EGGS 54.6F,55.9F,58.9F,54.3F,55.6F,55.1F,54.2F,54.4F,4-LBS. COOKED PORK LION 54.5F,10LBS. CRAB CAKES 54.9F,6 GALLONS COOKED GRAVY 56.2F,56.8F,62.0F,5LBS. SLICED HAM 54.0F,18.63LBS. LAMB CHOPS 56.2F,56.9,55.5F,24 GALLONS FRENCH TOAST BATTER 56.2F,57.1F,58.2F,55.8F,56.9F,56.3F,15-GALLONS WHIPPING CREAM 58.7F,58.4F,58.2F,57.1F,56.9F,56.8F,55.7F,125LBS. EGG WHITES-56.6F,56.4F,57.3F,57.2F,56.9F,58.2F,56.4F,58.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.863LBS. $ 1,613(CRITICAL 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINER WHEN NOT IN ORIGINAL PACKAGE

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: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS

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 REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,LOWER SHELF OF PREP TABLE,FOIL AND CARD BOARD FROM LOWER SHELF OF PREP TABLE.MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR REACH IN COOLER.MUST PROVIDE ADDITIONAL PREP COOLERS ON COOKING LINE FOR FOOD STORAGE AND HOLDING INSTEAD OF PLASTIC CONTAINERS WITH ICE.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TABLES,WHEEL BASES,INTERIOR PANEL OF ICE MACHINE,PIPES OF COOKING EQUIPMENT,OVEN,PREP TABLES,WALK IN COOLER SHELVING UNITS.

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: MUST CLEAN FOOD DEBRI FROM FLOOR IN PREP AREA AND BASEMENT AND FLOOR MATS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS IN DINING AREA.MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.MUST REMOVE MOLD BUILD UP AT PREP AREA HAND SINK

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 REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT.MUST TIGHTEN END CAPS ON LIGHT SHIELDS IN PREP AREA

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT.MUST TIGHTEN END CAPS ON LIGHT SHIELDS IN PREP AREA

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.