CARBON ON CHICAGO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: SMALL COOLER ACROSS FROM COOKING EQUIPMENT AT AIR TEMP OF 45.9F TO 50.2F. THEIR OWN THERMOMETER SHOWED 50F. COOLER MUST MAINTAIN AIR TEMP 40F AND BELOOW. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:CHEESE, SLICED TOMATOES,GUACAMOLE ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: CUT AVOCADO AT TEMP OF 72.0F STORED ON TOP THE PREP TABLE. CUT CHERRY TOMATOES AT TEMP OF 45.6F TO 46.7F; GREEN CUT SALAD AT TEMP OF 45.6F;GUACAMOLE AT TEMP OF 46.2F TO 46.9F; FOOD MENTIONED WAS STORED INSIDE THE SMALL DISLAY PREP COOLER .A BUCKET WITH MADE SALSA AT TEMP OF 66.2F,FOOD WAS STORED INSIDE THE REACH-IN COOLER WITH AIR TEMP OF 38.9F; FOOD DISCARDED AND DENATURED.POUNDS 10,VALUE 23.73.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE HANDLING READY TO EAT FOOD: LETTUCE,TOMATOES,ONIONS ETC; TOUCHING NON-FOOD CONTACT SURFACE SUCH AS: GARBAGE(PUSHING WITH HANDS GARBAGE IN THE GARBAGE RECEPTACLE,WIPING HANDS ON APRON HANDLING EQUIPMENT(OPENED AND CLOSED)UNIT EVEN AFTER OTHER EMPLOYEE DID THE SAME THING AFTER TOUCHING RAW MEATAND OTHER NON-FOOD SURFACE. EMPLOYEES NEVER REMOVED GLOVES OR HAND WASHING INFORMATION GIVEN ON HAND WASHING. MUST WASH HANDS PRIOR TO GLOVE HANDS. MANAGER SOLVED SITUATION. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GANG WAY NOT MAINTAINED. RAT DROPPINGS (APPROX.20 DROPPINGS),AT EAST-SOUTH AREA BY THE SIDE DOOR. AT NORTH-WEST AREA WASTE OIL DRIPPING FROM DUCT UNIT ON CEMENT FORMING PUDDLES OF OIL.INSTRUCTED TO REMOVE DROPPINGS,REMOVE WASTE OIL FROM GROUND.SERVICE DUCT UNIT,MUST CLEAN AND SEAL. SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: COOKED AND RAW FOOD MUST BE STORED IN FOOD GRADE PLASTIC BAGS OR FOOD CONTAINER WITH LID, NO GROCERY PLASTIC BAG MUST BE USED TO STORE FOOD

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: DRAIN HOSE FROM WALK-IN COOLER DRAINING FROM OUTSIDE WALLS ONTO SIDE WALK / GANG WAY FORMING PUDDLES OF WATER ON GROUND.INSTRUCTED TO RE-ROUTE DRAIN HOSE SUCH DRAINS ONTO BUCKET WITH LID,WHICH MUST BE EMPTY OUT EVERY DAY.

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: DRAIN HOSE FROM WALK-IN COOLER DRAINING FROM OUTSIDE WALLS ONTO SIDE WALK / GANG WAY FORMING PUDDLES OF WATER ON GROUND.INSTRUCTED TO RE-ROUTE DRAIN HOSE SUCH DRAINS ONTO BUCKET WITH LID,WHICH MUST BE EMPTY OUT EVERY DAY.

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.