BUTTERFLY Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE WALK-IN COOLER. OBSERVED RAW CHICKEN AND RAW BEEF STORED ABOVE COOKED CHICKEN, PRODUCE AND VEGETABLES IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO PROPERLY STORE ALL FOODS TO PREVENT CROSS CONTAMINATION. SERIOUS VIOLATION 7-38-005A.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED TAKE OUT CONTAINERS STORED IMPROPERLY IN THE KITCHEN AREA. MANAGEMENT INSTRUCTED TO STORE UPSIDE DOWN TO PREVENT CONTAMINATION. ALSO OBSERVED PLASTIC UTENSILS STORED IMPROPERLY BEHIND THE FRONT COUNTER. MANAGEMENT INSTRUCTED TO STORE ALL UTENSILS WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS TO THE 2 DOOR PREP COOLER.

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: DETAIL CLEAN THE FOLLOWING: GREASE AND FOOD DEBRIS ON PREP TABLES, DUST ACCUMULATION ON ELECTRICAL WIRES IN THE PREP AREA, WIRE STORAGE RACKS AND STAINLESS STEEL SHELVES, FOOD STORAGE CONTAINERS, VENTILATION HOOD AND FILTERS, INTERIOR OF 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR THROUGHOUT THE 1ST FLOOR PREP AREAS, ESPECIALLY UNDER EQUIPMENT. REMOVE CARDBOARD FLATS ON THE FLOOR IN THE FOOD PREP AREAS. MAINTAIN THE FLOOR DRY IN THE FOOD PREP AREAS. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER. REMOVE ALL BOXES OF FOOD OFF OF THE FLOOR IN THE WALK-IN COOLER AND STORE AT LEAST 6" OFF OF THE FLOOR.

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: DETAIL CLEAN THE FLOOR THROUGHOUT THE 1ST FLOOR PREP AREAS, ESPECIALLY UNDER EQUIPMENT. REMOVE CARDBOARD FLATS ON THE FLOOR IN THE FOOD PREP AREAS. MAINTAIN THE FLOOR DRY IN THE FOOD PREP AREAS. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER. REMOVE ALL BOXES OF FOOD OFF OF THE FLOOR IN THE WALK-IN COOLER AND STORE AT LEAST 6" OFF OF THE FLOOR.

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.