BUTTERFLY Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE PAPER AS LINER THROUGHOUT ESTABLISHMENT. MUST MAINTAIN A SMOOTH, CLEANABLE SURFACE. RAW WOOD SHELVING UNDER MICROWAVE OVEN MUST BE PAINTED/SEALED.

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: THE FOLLOWING EQUIPMENT FOUND DIRTY, GREASY. INTERIOR/EXTERIOR ALL COOLERS AND FREEZERS. INTERIOR COOKS LINE HOOD EXHAUST. INTERIOR COOKS LINE EXPOSED HAND SINK. ALL BULK FOOD CONTAINERS. MUST CLEAN AND MAINTAIN ALL.

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: ALL FLOORS THROUGHOUT ENTIRE ESTABLISHMENT, UNDER ALL SINKS AND EQUIPMENT WITH DIRT, GREASE AND DEBRIS. DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS THROUGHOUT MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

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: WALLS THROUGHOUT DISH AREA, UNDER AND ABOVE THREE COMPARTMENT SINK WITH DIRT AND FOOD SPLATTER.MUST 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN OR ON DRY FOODS IN FOOD STORAGE ROOM.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. COOKS LINE AND SUSHI BAR WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. COOKS LINE AND SUSHI BAR WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.