BILLY GOAT NORTH II INC. Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED INADEQUATE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINKS AT THE BAR AND IN THE FOOD PREP AREA. WATER TEMPERATURE WAS AT 98F AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F MUST BE AVAILABLE AT ALL TIMES FOR PROPER DISHWASHING. HOT WATER TANK WAS CHECKED BY A PLUMBER AND HOT WATER TEMPERATURE WAS INCREASED TO OVER 110F. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES ON THE PREMISES. APPROXIMATELY 100 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILING OF THE PREP AND STORAGE AREA AND BOXES OF STOCK IN THE STORAGE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #679470 ON 3/13/12 NOT CORRECTED: 37/01 - MUST INSTALL A SELF CLOSING DEVICE FOR TOILET ROOM DOOR. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE PREP TABLE NEXT TO THE PREP COOLER, AND THE INTERIOR OF ALL PREP COOLERS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE PREP TABLE NEXT TO THE PREP COOLER, AND THE INTERIOR OF ALL PREP COOLERS.

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.