CHARCOAL DELIGHT INC Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed an employee touch a washcloth left in a bleach solution then proceed to handle bread and cheese without washing hands. Observed employee touch clothes and hat and proceed to touch food without washing hands. Also observed employee handle ready to eat foods (egg sandwich) with bare hands. Instructed facility that employees must wash hands with soap and water at an exposed handsink at every possible point of contamination and that there is to be no bare hand contact with ready to eat foods. Critical citation issued 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: Observed a heavy buildup of grease and food debris on the outside grease receptacle lid and surrounding ground area. Instructed facility to clean and maintain so as to help prevent pest harborage and feeding sources. Serious citation issued 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report # 1522649, dated 2-5-15: Violation 32- "EXPOSED HANDSINK INSTALL NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO INSTALL SHIELD BETWEEN BOTH SINKS." Violation 35- "CEILING VENTS AND LIGHT SHIELDS NOT CLEAN, MUST CLEAN AND BETTER MAINTAIN DAILY." Violation 45- "NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE." Instructed facility to comply with all and maintain. Serious citation 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed torn gaskets on the front cooling unit doors. Instructed facility to replace and maintain.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain. Observed the rear soda box storage rack to be dirty. Instructed facility to clean and maintain. Observed the lower compartments of the fryers to have heavy grease and food accumulation. Instructed facility to clean 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 food, dirt, and grease accumulation on the floors in multiple areas: under the soda box storage rack, under the fryers and all cooking equipment, and under the ice machine. Instructed facility to clean and maintain all. Observed cardboard on the floor of the walk in freezer. Instructed facility to remove 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 black, mold-like substance on the caulking at the exposed handsink and three compartment sink. Instructed facility to remove caulk, clean areas, recaulk, and maintain. Observed dirt and debris on the walls and ceiling of the walk in cooler. Instructed facility 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Instructed facility to install and maintain an exposed handsink at the front prep area to help facilitate proper handwashing. Instructed to ensure sink has hot and cold running water under city pressure and soap and paper towels.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Instructed facility to install and maintain an exposed handsink at the front prep area to help facilitate proper handwashing. Instructed to ensure sink has hot and cold running water under city pressure and soap and paper towels.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.