BEATRIX Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING THE DISHES IN THE HIGH TEMP DISH MACHINE. FINAL RINSE OF HOT WATER TEMPERATURE IS ONLY REACHING 148F -150F. INSTRUCTED TO REPAIR THE MACHINE TO HAVE A 180F FINAL RINSE OF HIGH TEMP DISH MACHINE. MANAGER CALLED THE TECHNICIAN TO HAVE A SERVICE OF THE DISH MACHINE DURING INSPECTION. CITATION ISSUED CRITICAL 7-38-030. TECHNICIAN CAME AND THE FINAL RINSE FOR HIGH TEMP DISH MACHINE IS NOW 185F.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN SINGLE SERVICE ARTICLES,UTENSILS,POTS,PANS, TRAYS, MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE ACCUMULATION OF DUST AND CONTAMINATION.

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: INSTRUCTED TO REPLACE THE SPLASH GUARD BETWEEN THE PREP TABLE AND THE EXPOSED HAND SINK. (SPLASH GUARD TOO SHORT TO PREVENT CONTAMINATION OF PREP FOODS WHILE WASHING HANDS)

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 IN DETAIL THE BOTTOM INTERIOR SHELVE OF THE REACH IN FREEZER (WITH FOOD CRUMBS/DEBRIS).

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SLOW DRAINING OF THE EXPOSED HAND SINK IN THE PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SLOW DRAINING OF THE EXPOSED HAND SINK IN THE PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.