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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS HAMBURGERS, CHICKEN TACOS, PORK ETC. INSTRUCTED ABOVE THAT CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER HAS TO BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN REAR SERVER STATION AREA LOCATED ON THE 1ST FLOOR AND ALL WAHSHROOMS HAND WASHING SINKS LOCATED ON THE 2ND FLOOR MUST PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS AT ALL TIMES.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLESIN KITCHEN FOOD PREPARATION AREAS LOCATED ON THE 1ST & 2ND FLOOR OF THE PREMISES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST AND DIRT BUILD UP INSIDE CEILING LIGHT SHIELDS COVER. MUST CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP INSIDE LIGHT SHIELDS COVERS IN THE KITCHENS FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS BUILD UP ON CEILING TILES IN BOTH KITCEHND FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN. OBSERBED OPENINGS INTO CEILING IN KITCHEN LOCATED ON THE 2ND FLOOR. MUST SEAL ALL OPENINGS AND MAINTAIN. OBSERVED GREASE AND DIRT BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT ON THE 2ND FLOOR KITCHEN FOOD PREP AREA. ALSO OBSERVED DIRT AND DEBRIS ON FLOOR IN THE LIQUOR ROOM LOCATED IN THE BASEMENT. MUST CLEAN AND MAINTAIN FLOORS CLEAN AT ALL TIMES

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION VENTS AND FILTERS ABOVE COOKING EQUIPMENT IN 1ST AND 2ND FLOOR KITCHEN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION VENTS AND FILTERS ABOVE COOKING EQUIPMENT IN 1ST AND 2ND FLOOR KITCHEN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.