BYRONS HOT DOG INC Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS VIOLATIONS FROM INSPECTION REPORT #2050961 DATED 5/23/2017 NOT CORRECTED:-#32) 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. #34)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. #35) 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.#38) GREASE AND DUST ON VENT COVERS IN PREP AREA,NEED TO CLEAN AND MAINTAIN. INSTRUCTED TO CORRECT ALL VIOLATIONS. SERIOUS VIOLATION #7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE....NOTED FOOD ITEMS STORED INSIDE GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINER.

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: NOTED RUSTY SHELVES AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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.