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 53.4F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A REPAIR PERSON ARRIVED ON SITE DURING INSPECTION,(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 POTENTIAALY HAZARDOUS FOODS STORED INSIDE OF WALK IN COOLER SUCH AS 1 GALLON GRAVY 53.6F,2 GALLON STRAWBERRIE FRENCH TOAST MIX 52.3F-49.1F,1.5 GALLON CARAMEL MIX 49.0F-49.5F,10LBS. CRAB CAKES 48.4F-49.4F,.5 QUARTS BLUEBERRY FRENCH TOAST MIX 50.3F,5LBS. WHOLE SWEET POTATOES 48,5F.,LEMON FRENCH TOAST MIX 1 QUART 50.6F,.5LBS. SHREEDED SWEET POTATOES 49.5LBS.,1LB. SLICED STRAWBERRIES 51.2F,10LBS. HASH BROWNS 44.7LBS.,120 DOZEN SHELLED EGGS RANGING FROM 47.9F,48.1F,49.0F,49.5F,49.8F,51.2F,49.6F,1 GALLON BLUEBERRY CHEESE CAKE FRENCH TOAST MIX 53.1F,96LBS. LIQUID EGGS RANGING FROM 53.2F,53.6F,54.1F,51.2F,52.9F,53.8F,5LBS POLISH SAUSAGE 50.8F,24.8 LBS PIT HAM 48.8F-49.1F,4LBS. BEEF PATTIES 51.3F,2LBS. PULLED PORK 51.3F,20LBS SLICED HAM 49.8F-50.3F,4LBS. CORNED BEEF 50.4F,10LBS.BEEF 51.6F,120LBS. CHICKEN BREAST 54.3F,55.4F,53.6F,57.1F,53.5F,70LBS.MARINATED CHICKEN BREAST 50.5F,51.1F,51.5F,5LBS. SHRIMP 52.2F,5LBS. PORK CHOPS 49.5F,1LB. SPINACH 52.6F,3LBS. SPRING MIX 54.7F,55.9F,55.5F,36 LBS. CRAB MEAT 58.0F,96LBS. WHIPPING CREAM 54.0F-54.2F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.660.4LBS $1,848,(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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY DISH WASHER HANDLING DIRTY DISHES AND THEN REMOVING CLEAN DISHES FROM DISH MACHINE,FOOD HANDLERS COMING IN FROM OUTSIDE AND THEN PUTTING ON APRONS AND HANDLING FOOD WITHOUT WASHING HANDS .OBSERVED FOOD HANDLER HANDLING READY TO EAT FRENCH TOAST WITH BARE HANDS WAS PREVIOUSLY INSTRUCTED NO BARE HAND CONTACT WITH READY TO EAT FOODS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AND USE TONGS,SPATULAR,GLOVES TO HANDLE READY TO EAT FOODS.(CRITICAL 7-38-010A)

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS 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: Inspector 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: Inspector Comments: Inspector 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 BINS 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: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TAVLE,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,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: Inspector Comments: Inspector 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

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: Inspector 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: Inspector 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.