CHICAGO'S CHICKEN COOP Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT HANDWASH SINK IN PREP AREA AND REAR DISH WASHING AREA. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED SEVERAL LARGE FLIES AND SMALL FLIES IN THE REAR FOOD SERVICE AREA, AT THE DISH WASHING AREA. AT THE GREASE FILTERING AREA AND AT THE FRONT FOOD SERVICE AREA WHERE THE LARGE WHITE CONTAINERS ARE. APPORX 15-20. PRIORITY FOUNDATION VIOLATION 7-38-020 (B) CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SEVERAL CASES OF CHICKEN SITTING ON THE FLOOR OF THE WALK IN COOLING UNIT. INSTRUCTED ITEMS MUST BE ELEVATED FROM THE FLOOR AT LEAST SIX INCHES AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF PRODUCT.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE DOORS OF THE WALK IN COOLING UNIT AND THE WALK IN FREEZER UNIT IN NEED OF A DETAILED CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVING INSIDE THE WALK IN COOLING UNIT WHERE CHICKEN, FISH, SHRIMP AND OTHER ITEMS ARE STORED BADLY RUSTING. INSTRUCTED TO REPAIR OR REPLACE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS STORED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVING INSIDE THE WALK IN COOLING UNIT WHERE CHICKEN, FISH, SHRIMP AND OTHER ITEMS ARE STORED BADLY RUSTING. INSTRUCTED TO REPAIR OR REPLACE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS STORED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.