BOPNGRILL Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND SINK IN FRONT PREP AREA WITH NO HOT RUNNING WATER. INSTRUCTED MANAGER AND EMPLOYEES TO USE EXPOSED HAND SINK IN REAR PREP, LOCATED ABOUT 15 FT AWAY. 48 HOURS TO RESTORE HOT RUNNING WATER IN HAND SINK AND MAINTAIN. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN DOOR GASKET ON THE 3-DOOR REACH IN COOLER. FOOD DEBRIS ON RACKS IN THE WALK IN COOLER. ALSO, THE WALK-IN COOLER, HAS BROKEN STAINLESS STEEL MATERIAL AT THE BOTTOM OF THE DOOR. INSTRUCTED TO REPAIR ALL AND MAINTAIN.

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: OBSERVED FOOD DEBRIS AND DUST ON FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; INTERIOR OF THE 3-DOOR COOLER IN THE REAR PREP AREA, INTERIOR OF STORAGE BINS UNDER THE REGISTER IN THE FRONT PREP AREA. ALSO CLEAN BOTTOM OF PREP TABLES IN REAR PREP. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED DIRTY OR DAMAGED FLOORS IN THE FOLLOWING AREAS; UNDER 3-COMP SINKS IN FRONT AND REAR PREP, UNDER STORAGE RACKS BEHIND FRONT COUNTER, INSIDE WALK-IN COOLER, AND IN CUSTOMER DINING AREA. FLOOR TILES MISSING IN FRONT OF 3-COMP SINK IN REAR PREP. INSTRUCTED TO REPAIR AND MAINTAIN.

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: OBSERVED DIRT ON THE WALL AROUND THE MOP SINK IN THE REAR. ALSO, AROUND THE SAME SINK, MATERIAL IS DETACHED FROM THE WALL. ALSO, CEILING VENT IN LADIES TOILET ROOM HAS DUST. INSTRUCTED TO REPAIR, CLEAN AND MAINTAIN.

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: OBSERVED MISSING LIGHTS THROUGHOUT THE PREMISES, INSTRUCTED TO INSTALL WORKING LIGHTS AND MAINTAIN.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINENS BEING STORED IMPROPERLY. INSTRUCTED TO STORE IN SANITIZER WATER WHILE NOT IN USE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINENS BEING STORED IMPROPERLY. INSTRUCTED TO STORE IN SANITIZER WATER WHILE NOT IN USE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.