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,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPARING SANDWICHES,USING LIQUID SANITIZER INSTEAD OF WASHING HANDS,GOING FROM FRONT PREP AREA TO THE REAR PREP AREA AND RETURNING TO HANDLE FOODS ON GRILL THE EXPOSED HANDSINK IS LOCATED AT REAR DISHWASHING/PREP AREA AT CORNER NEXT TO DISHWASHING 3 COMPARTMENT SINK MORE THAN 25 FEET AWAY ETC.)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE. 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: OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED,ACCUMULATION OF GREASE ALL AROUND THE TOP LID AND ON GROUND FLOOR.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF GREASE.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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION(S)NOT CORRECTED FROM INSPECTION REPORT#1937768 DATED:06/29/2016. 33 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. 09/22/2016 34 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. 35 Observed dirt and debris on the walls and ceiling of the walk in cooler. Instructed facility to clean and maintain. 09/22/2016 38 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. 09/22/2016 40 Instructed facility to install and maintain a thermometer in all hot holding units. 09/22/2016 INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 5/12/2017. SERIOUS VIOLATION 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: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND MAINTAINED AND REMOVE ALUMINUM FOIL LINERS FROM SHELVING NEAR THE REAR PREP AREA MICROWAVE AND CARDBOARD LINERS FROM BENEATH FOOD EQUIPMENTS WHERE NOTED TO MANAGER AT THIS TIME.

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: DETAIL CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER 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: DETAIL CLEAN FLOOR DRAIN COVER BENEATH THE DISHWASHING 3 COMPARTMENT SINK 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: REMOVE DUSTS ACCUMULATIONS FROM MENU BOARD ON WALL AND AT CEILING VENTILATION COVERS AT FRONT PREP AREA AND MAINTAIN. DETAIL CLEAN HOOD/FILTERS ABOVE THE FRYERS TO REMOVE GREASE BUILD-UP AT THE FRONT PREP AREA 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: REMOVE DUSTS ACCUMULATIONS FROM MENU BOARD ON WALL AND AT CEILING VENTILATION COVERS AT FRONT PREP AREA AND MAINTAIN. DETAIL CLEAN HOOD/FILTERS ABOVE THE FRYERS TO REMOVE GREASE BUILD-UP AT THE FRONT PREP AREA 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.