BIG STAR II Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO SOAP AT HANDWASH SINK OF THE WAITERS STATION BY THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HANDWASH SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED HANDWASH SINK AT THE BAR NOT ACCESSIBLE WITH A STRAINER INSIDE THE HANDWASHING SINK. INSTRUCTED TO HAVE ALL HANDWASHING SINKS ACCESSIBLE. PRIORITY VIOLATION #7-38-030(C) CONSOLIDATED WITH THE ABOVE CITATIONS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT HAND WASH SINK OF 1ST FLOOR KITCHEN PREP AND 2ND FLOOR PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HANDWASH SINKS. PRIORITY FOUNDATION #7-38-030(C)CONSOLIDATED WITH THE ABOVE CITATIONS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HANDWASHING SIGN AT THE HAND WASH SINK OF BASEMENT FOOD PREP AREA (JUICE). INSTRUCTED TO HAVE A HANDWASHING SIGN INSTALLED AT LOCATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: NOTED HEAVY ICE BUILD-UP ON CONDENSATION UNIT AND SHELVES DRIPPING ONTO FOOD ITEMS STORED ON SHELVES INSIDE THE FREEZER. INSTRUCTED DEFROST AND REPAIR THE CONDENSATION UNIT AND MAINTAIN. PRIORITY VIOLATION #7-38-005

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:- PORK BELLY 52F, PROK 48.5F, CHICKEN (53.4F/49.1F)CHORIZO 50.0F, CHOPPED LETTUCE (51.6F/44.1F), BEANS 45.1F. PRIORITY VIOLATION #7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED TEMPERATURE OF SERVICE COOLER (DRAWERS) AT THE 1ST FLOOR PREP AREA TO BE IMPROPER AT 58.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS AT THE 1ST FLOOR KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED TORN RUBBER GASKET AT THE SERVICE COOLER BY THE HOT LINE AT THE 1ST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED PREMISE USING A HIGH-TEMPERATURE WARE WASHING MACHINE WITH GAUGE READING 180F; HOWEVER NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR AN IREVERSIBLE THERMOMETER. PRIORITY FOUNDATION #7-38-005. NO CITATION WAS ISSUED TODAY.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED HEAVY WATER LEAKAGE AT THE BOTTOM PIPE AND BASE OF THE HAND WASH SINK ON THE 2ND FLOOR BY THE PREP TABLE. INSTRUCTED TO REPAIR AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED DIRTY AND DUSTY FANS INSIDE THE 2 DOOR REFRIGERATION UNIT OF THE 1ST FLOOR PREP. 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: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAIN AT THE BOTTOM OF 2ND FLOOR DISH WASHING MACHINE WITH DIRT AND SLIME.

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: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAIN AT THE BOTTOM OF 2ND FLOOR DISH WASHING MACHINE WITH DIRT AND SLIME.

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.