CATCH THIRTY FIVE Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FACILITIES NOT MAINTAINING THE PROPER COLD HOLDING TEMPERATURE OF 40F OR BELOW. COLD HOLDING UNIT WITH POTENTIALLY HAZARDOUSN FOODS (SLICED TOMATOES, HUMMUS) WAS AT AN AMBIENT AIR TEMPERATURE OF 54.8F AT THE TIME OF THE INSPECTION. INSTRUCTED TO MAINTAIN ALL REFRIGERATION UNITS AT 40F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION. 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: OBSERVED POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES, CHEESE) AT IMPROPER TEMPERATURES DURING INSPECTION; 5 LBS OF CHEESE AT 56.1F-58.9F, 2 LBS OF CHOPPED LETTUCE AT 61.8F, 2 LBS OF SLICED TOMATOES FROM 55.4F-62.6F, 1/2LB OF PICO DE GALLO AT 63.5F, 2 LBS OF HUMMUS AT 56.8F, 1/2 LB OF DILL CREAM SAUCE AT 62.1F, 1/2LB OF TUNA AT 52.2F, 1LB OF CHICKEN SALAD AT 54.6F, 1/2LB OF COLESLAW AT 51.0F. ALL ITEMS VALUED AT $150. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS KEEP ALL COLD FOODS AT 40F OR BELOW AT ALL TIMES. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3 COMPARTMENT SINK NOT MAINTAINED. OBSERVED A HEAVY LEAK UNDER THE FAR LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ALL COMPRESSOR UNITS FOR REFRIGERATION WITH EXCESSIVE ACCUMULATED FOOD DEBRIS. OBSERVED INTERIOR OF FRYERS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNDER COOKING EQUIPMENT AND ALONG THE WALLS AND IN ALL CORNERS OF THE WALK IN COOLER WITH MINOR FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.