CHICAGO HEALTH-MAPLE STREET Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous food stored at improper temperature in 2 door reach in cooler 45.7f to 47.1f, 5lbs of black bean burger patties at a total value of $50.00: prep date of 4/18/18 Manager voluntarily discarded and denatured a total weight of 5lbs at a total value of $50.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods 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 MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: Observed no chemical test kit on site, at time of inspection. Instructed manager to provide chemical test kit to determine proper concentration of sanitizing solution. Manager correct violation during inspection. Serious violation 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed pre packaged and dated power bar/granola bars, stored in the following areas: -open faced deli cooler, -2 door prep cooler and walk in cooler without proper labels and listed ingredients. Also, observed pre portioned black bean and quinoa burger patties, with out proper labels and dates, located in 2 door reach in cooler. Informed manager that once items are removed from the bulk container and stored for more than 24 hours, proper labels and listed ingredients must be provided. Instructed manager to provide labels and listed ingredients. Maintain at all times.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed rust stains on all 3 wire shelving units, located underneath fan, in walk in cooler. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface or replace. Maintain at all times. Observed rust building up on exterior surface of commercial can opener in rear prep area. Instructed manager to resurface and or replace. Maintain at all times. Observed chipped paint and rust stains on shelving unit underneath prep table in rear prep area. Instructed manager to resurface and or replace. Maintain at all times.

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 dark deep grooves and stains on cutting board in front prep area. Instructed manager to resurface and or replace. Maintain at all times.

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: Observed dark deep grooves and stains on cutting board in front prep area. Instructed manager to resurface and or replace. Maintain at all times.

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.