CHICAGO' S DOG HOUSE INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF 12LBS.COOKED CHILI DATED 3/17/16 AT 63.3F IN A LARGE PLASTIC CONTAINER AND 2-3LBS. OF PREPACKAGED RAW GROUNDBEEF RANGING FROM 45.3F-45.7F INSIDE OF SMALL GLASS POP COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.18LBS. $45. (CRITICAL 7-38-005A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS AT THIS TIME.OBSERVED FOOD HANDLER(FOOD MANAGER) PUT ON PLASTIC GLOVES THEN A HAT AND GLASSES ON TOP OF HAT AND THEN HANDLED FOOD,ANOTHER FOOD HANDLER WAS ON PHONE TAKING A FOOD ORDER HANDLED INK PEN THEN PUT ON GLOVES AND HANDLED FOOD WITHOUT WASHING HANDS.AGAIN THE SAME PERSON WENT TO 3- COMPARTMENT SINK AND WASHED HIS HANDS.INSTRUCTED MANAGER TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AND WASH HANDS AT HAND SINK ONLY. (CRITICAL 7-38-010A)

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS AND PLASTIC WEAR PROPERLY.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE DAMAGED DOOR VENT SLATES ON TOILETROOM DOOR,MISSING HANDLE ON LID OF BUN WARMER,WORN DOOR GASKETS ON 2- DOOR PREP COOLER.MUST REMOVE FOIL FROM PIPES OF COOKING EQUIPMENT.MUST PROVIDE SPLASHGUARD BETWEEN 1- COMP SINK AND PREP COOLER.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYERS,WHEEL BASES,POTATO PEELER,GRILL TABLE,PREP TABLE,EXTERIOR OF GREASE TRAP AT 3- COMP SINK.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,EQUIPMENT IN FOOD PREP AREA.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE IN TOILETROOM.

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: MUST REPAIR OR REPLACE DAMAGED ,LOOSE AND MISSING WALL BASES IN PREP AREA ,DINING AREA,MISSING OUTLET COVER IN TOILETROOM,THRESHOLD AT FRONT AND REAR DOOR,MISSING CEILING PANEL ABOVE HOOD OF COOKING EQUIPMENT,OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS THROUGHOUT PREMISES.MUST CLEAN DUST BUILD UP FROM WALLS,VENTILATION VENTS ,DUCTS,CHAINS,GREASE AT FILTERS AND HOOD,SPIDER WEBS FROM CEILING IN DINING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AREA AND LEDGE OVER PREP COOLERS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE MISSING LIGHT SHIELDS AND END CAPS IN PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST REPLACE MISSING SELF CLOSING DEVICE ON TOILETROOM DOOR.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY FAUCET HANDLE AT 1- COMP SINK,HANDLE ON TOILET IN POOR REPAIR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FURNANCE ROOM , SERVICE COUNTER,LOWER SHELF OF PREP TABLE AND TOILETROOM.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING HANDLED.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.