BQ AFROROOT CUISINE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND COOKED CHICKEN AND COOKED FISH HELD AT AT IMPROPER TEMPERATURES BETWEEN 79.8 F AND 94.9 F IN ROOM TEMPERATURE. INSTRUCTED MANAGER ALL FOODS MUST BE 140 F OR ABOVE IF HELD HOT. ALL OUT OF TEMPERATURE FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT 15 LBS, VALUED AT $20.00

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 10 MICE DROPPINGS ON SHELF BEHIND FRONT REGISTER, 20 MICE DROPPINGS ON FLOOR IN DRY STORAGE ROOM AND 10 MICE DROPPINGS ON FLOOR BEHIND STAND UP REACH IN PREP COOLER(AT NORTH WEST CORNER OF KITCHEN). ALSO PREMISES UNABLE TO PROVIDE RECENT COPY OF PEST CONTROL LOGBOOK INVOICE (01/20/10) LAST INVOICE ON PREMISES AT THIS TIME. INSTRUCTED MANAGER TO REMOVE ALL MICE DROPPINGS AND PROVIDE UP TO DATE PEST CONTROL INVOICE BY DATE OF REINSPECTION (04/09/12).

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSEVED THICK GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN FILTERS/VENTILATION HOOD.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED DIRT/FOOD DEBRIS ON FLOOR THROUGHOUT PREP AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN THROUGHOUT PREMISES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED DIRT/FOOD DEBRIS ON FLOOR THROUGHOUT PREP AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN THROUGHOUT PREMISES.

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.