CARBON ON CHICAGO Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY THE EMPLOYEE. OBSERVED THE COOK WITH GLOVED HANDS WIPING ON DIRTY CLOTH WHICH WAS STORED UNDER THE COOLER UNIT,RETURNED TO CHARCOAL GRILL WITH SPATULA PICK-UP COOKED MEAT AND PUT IT ON TOP CUTTING BOARD WHICH WITH GLOVED HANDS START TO HOLD THE MEAT AND CUT THE MEAT, A READY TO EAT PRODUCTS.INSTRUCTED TO REMOVE GLOVES AND WASH HAND PRIOR TO PUT ON GLOVES.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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE. WE OBSERVED COVERED ALUMINUM CONTAINERS WITH RAW MARINATED STEAKS INSIDE,HOWEVER FOOD LIQUID/JUICES FROM RAW STEAKS ON TOP THE CONTAINERS. ALSO OBSERVED CONDENSATION LEAKING FROM VENT CONDENSER UNIT ONTO WHOLE AVOCADOS WHICH WAS STORED ON SHELVES BELOW THE CONDENSER UNIT,INSIDE THE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE FOOD AND REMOVE FOOD FROM UNDER THE CONDENSER UNIT AND REPAIR CAUSE.PRODUCE REMOVED AND RELOCATED TO ANOTHER SHELF SERIOUS VIOLATION:7-38-005(A)

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.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: FOUND UNKNOWN BOTTLE WITH ORANGE LIQUID INSIDE, ALSO CHEMICAL SANITIZER IMPPROPER USED FOR SANITIZING; CHEMICAL SANITIZER STRENGHT ABOVE 200ppm AT THREE COMPARTMENT SINK. ALSO, OBSERVED WIPING CLOTHS STORED IN BUCKET WITH NO SANITIZER. UNKNOWN CHEMICAL REMOVED AND SANITIZER AT THE 3 COMPARTMENT SINK RE-CORRECTED TO THE PROPER STRENGHT 100ppm BY THE MANAGER ON DUTY. INSTRUCTER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION. SERIOUS VIOLATION:7-38-005(A)

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXPOSED WASTE WATER PIPE BY THE THREE COMPARTMENT SINK AT SOUTH WALL,INSTRUCTED TO ENCASE SAID PIPE. SOAP DISPENSER BY THE EXPOSED HAND SINK NOT MAINTAINED PARTIALLY CLOGGED,INSTRUCTED TO UNCLOG UNIT/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: EXPOSED WASTE WATER PIPE BY THE THREE COMPARTMENT SINK AT SOUTH WALL,INSTRUCTED TO ENCASE SAID PIPE. SOAP DISPENSER BY THE EXPOSED HAND SINK NOT MAINTAINED PARTIALLY CLOGGED,INSTRUCTED TO UNCLOG UNIT/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.