CARLS RED HOTS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE AIR TEMPERATURE OF PREP COOLER AT FRONT PREP AREA IS FOUND AT IMPROPER TEMPERATURE OF 55.9F,WHICH HAS POTEMTIALLY HAZARDOUS FOODS INSIDE COOLER,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: INTERNAL TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOODS WERE FOUND AT IMPROPER TEMPERATURE,HOT DOGS,50.9F,TOTAL WEIGHT 11.03OZ ,TOTAL COST $4.00 ,POLISH 52.37F ,TOTAL WEIGHT 1.85LBS,TOTAL COST $7.00,HAMBURGER 52.9F,TOTAL WEIGHT 1.72LBS,TOTAL COST $5.00,CHICKEN,55.7F,TOTAL WEIGHT,5.41LBS,TOTAL COST,$8.00,ITALIAN BEEF,40.2F,TOTAL WEIGHT,2.08LBS,TOTAL COST$3.00,PIZZA PUFFS,53.0F,TOTAL WEIGHT,1.21LBS,TOTAL COST$3.00,CHEESE 51.4F,TOTAL WEIGHT6.03 OZ,TOTAL COST41.50,TOTAL POUNDS FOR FOOD PRODUCTS WERE14.80LBS,TOTAL COST FOR FOOD PRODUCTS WERE $31.50,FOOD ITEMS WERE DENATURED AND DESTROYED DURING IMNSPECTION,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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED NO HOT OR COLD RUNNING WATER AT WASHBOWL IN EMPLOYEE'S WASHROOM,CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS HAS HEAVY GREAS BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS HAS HEAVY GREAS BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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.