BUFFALO JOE'S ON HOWARD Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD BEING STORED ON A PREP TABLE IN THE REAR PREP AREA. 5 LBS OF SHRIMP AT 57.4F, VALUED AT $35. ALSO, STORED IN A HOT HOLDING UNIT IN THE FRONT PREP AREA WAS 3LBS OF RIB TIPS AT 127F, VALUED AT $25. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TOHOLD POTENTIALLY HAZARDOUS COLD FOOD AT 40F OR BELOW, AND POTENTIALLY HAZARDOUS HOT FOOD AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED PINK SLIME LIKE SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE, LIKELY TO CONTAMINATE ICE. MACHINE LOCATED IN THE REAR PREP AREA.INSTRUCTED TO DISCARD ICE, DISCONTINUE USE OF MACHINE UNTIL IT HAS BEEN CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PREPACKAGED DESSERTS IN COOLER FOR SALE AND FOOD CONTAINERS IN REAR PREP WITHOUT LABELS. INSTRUCTED TO LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN GASKET ON THE STACKED COOLER IN FRONT PREP AREA. DISCONTINUE USE OF CARDBOARD IN COOLER. ALSO, OBSERVED RUST ON PREP TABLES. INSTRUCTED TO REMOVE RUST SO SURFACE IS SMOOTH AND EASILY CLEANABLE, REPAIR GASKET 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 EXCESSIVE GREASE ON FRYER. CAN OPENER, AND CONTACT SURFACES THROUGHOUT THE REAR PREP AREA. INSTRUCTED TO CLEAN, SANITIZE 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 FOOD DEBRIS ON FLOORS THROUGHOUT REAR PREP, AND FLOOR UNDER 3-COMP SINK WHERE GREASE TRAP IS LOCATED. ALSO, CLEAN FLOOR DRAINS THROUGHOUT. INSTRUCTED TO CLEAN 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 DIRTY WALLS WITH SPIDER WEBS IN THE REAR PREP WHERE RIB OVEN(SMOKER), IS LOCATED, AND FRONT PREP AREA. STAINED CEILING TILES IN THE FOLLOWING AREAS; DRY STORAGE ROOM, DINING ROOM, MANAGER'S OFFICE AND TOILET ROOM. DETACHED LOWER WALLBASE BY MOP SINK. INSTRUCTED TO REPAIR 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DIRTY WALLS WITH SPIDER WEBS IN THE REAR PREP WHERE RIB OVEN(SMOKER), IS LOCATED, AND FRONT PREP AREA. STAINED CEILING TILES IN THE FOLLOWING AREAS; DRY STORAGE ROOM, DINING ROOM, MANAGER'S OFFICE AND TOILET ROOM. DETACHED LOWER WALLBASE BY MOP SINK. INSTRUCTED TO REPAIR 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.