CAPTAIN MORGAN CLUB Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:PULLED COOKED PORK AT TEMP OF 46.7F TO 48.6F; ROAST BEEF AT TEMP OF 45.8F - 51.7F; PASTA SALAD AT TEM OF 76F, SOUR CREAM AT TEMP 47F- FOOD DISCARDED AND DENATURED.POUND 25, VALUE 70.CRITICAL VIOLATION:7-38-005(A) HOOOO62655-17

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.FOUND DISPENSER FOR THE SANITIZING SOLUTION NOT DISPENSING PROPER AMOUNT OF SANITIZER FOR THE THREE COMPARTMENT SINK, PRESENT READING 0PP. PERSONAL SET UP LAST COMPARTMENT SINK WITH BLEACH 100PPM.INSTRUCTED TO REPAIR UNIT,AND USE BLEACH(100PPM)TO SANITIZE.CRITICAL VIOLATION:7-38-030 H000062656-18

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED SMALL FLIES IN DIFFERENT LOCATIONS OF PREMISES:REAR PREP AREA,FEW IN PREP AREA AND MOSTLY UNDER THE BAR AREA.(APPROX.15SMALL FLIES)INSTRUCTED TO ELIMINATE FLIES,AND SANITIZE AREA.SERIOUS VIOLATION:7-38-020 H000062656-18

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED SMALL FLIES IN DIFFERENT LOCATIONS OF PREMISES:REAR PREP AREA,FEW IN PREP AREA AND MOSTLY UNDER THE BAR AREA.(APPROX.15SMALL FLIES)INSTRUCTED TO ELIMINATE FLIES,AND SANITIZE AREA.SERIOUS VIOLATION:7-38-020 H000062656-18

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.