BYRONS HOT DOG INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: CASHIER OBSERVED HANDLING MONEY THEN PUT ON GLOVES TO HANDLE FOODS WITHOUT WASHING HANDS. OBSERVED COOK HANDLE RAW BURGER PATTY WEARING RUBBER GLOVE, THEN READY TO EAT BUN AND OTHER ITEMS WITHOUT CHANGING GLOVE OR WASHING HANDS AFTER HANDLING RAW MEAT. REVIEWED PROPER HANDLING OF RAW MEATS AND CROSS CONTAMINATION. REVIEWED PROPER HAND WASHING BEFORE AND AFTER GLOVE USE. CRITICAL VIOLATION 7-38-005(A).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED AND THE ABOVE CRITICAL VIOLATION WAS BEING OBSERVED. MANAGER WAS TELEPHONED UPON INSPECTION ARRIVAL. REVIEWED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOOD ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN LAST PLASTIC SHELF INSIDE THE WALK-IN FREEZER AT NORTH SITE OF THE UNIT,NEED TO REPLACE.CARD BOARD ARE USED FOR SHELF LINERS AND CARD BOXES WITH STRONG ODOR ARE USED TO STORE ITEMS,INSTRUCTED REMOVE ITEMS MENTIONED. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS.

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: OPENED FREEZER UNIT BETWEEN THE COOKING EQUIPMENT(SOUTH WEST CORNER)HAS EXCESS ICE AND GREASE IN IT,NEED TO REMOVE ICE,CLEAN AND MAINTAIN.EXCESS FOOD LIQUID AT POP NOZZLES AT SELF SERVE POP DISPENSER,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: EXCESS GREASE BUILD-UP UNDER THE COOKING EQUIPMENT, SPECIALLY AT SOUTH WEST CORNER(SCRAPE EXCESS GREASE).ICE BUILD-UP ON FLOOR INSIDE THE WALK-IN FREEZER,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: MISSING WALL TILES UNDER THE WEST FLAT GRILL,INSTRUCTED TO REPLACE.GREASE ON WALLS UNDER THE COOKING EQUIPMENT,AND UNDER THE THREE COMPARTMENT SINK,CLEAN AND MAINTAIN.REPLACE MISSING CEILING TILES IN DINING AREA.

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: UNKNOWN PARTICLES INSIDE THE LIGHT SHIELD IN DINING AREA/ABOVE SELF DRINK AREA,INSTRUCTED TO CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: GREASE AND DUST ON VENT COVERS IN PREP AREA,NEED TO CLEAN AND MAINTAIN

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: GREASE AND DUST ON VENT COVERS IN PREP AREA,NEED TO CLEAN AND MAINTAIN

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.