CHICAGO WAFFLES Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK AT DISH AREA WITH NO PAPER TOWELS TO DRY HANDS AFTER WASHING. INSTRUCTED TO INSTALL AND MAINTAIN TOWELS AT ALL TIMES. MANAGER INSTALLED TOWELS AT THIS TIME. PRIORITY FOUNDATION VIOLATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVERED VARIOUS TCS FOODS AT IMPROPER TEMPERATURE. FOUND COOKED MUSHROOMS 10LBS, MARINATED BEEF CHUNCKS 25LBS, BUCKETS OF SHELLED EGGS, 25 DOZEN WHOLE EGGS, AND 35 LBS GROUND MARINATED MEAT. ALL PRODUCTS WERE BETWEEN 48-55 DEGREES. PREMISES NOT COOLING PROPERLY AFTER PROCESSING TOTAL VALUE $500.00 100 LBS ALL PRODUCTS WERE DISCARDED AND DENATURED AT THIS TIME. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL NON TOWEL WIPING CLOTHS IN NEED OF REPLACING OFTEN. PREMISES USING GREEN SCOURING PAD THAT NEEDS REPLACING. INSTUCTED TO CORRECT AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NEW CUTTING BOARDS NEEDED AT FRONT PREP LINE. BOARDS WORN, DISCOLORED. INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD ORDER.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST STRIPS FOR LOW TEMPERATURE DISHMACHINE. INSTRUCTED MANAGER TO OBTAIN STRIPS AND MAINTAIN FOR DAILY TESTING OF MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL CONTACT SURFACES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. INSTRUCTED TO CLEAN ALL DOOR HANDLES AND INTERIOR OF ALL COOLERS. CLEAN ALL FOOD BINS TO REMOVE ALL DEBRIS. CLEAN ALL SINKS AND PREP AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK AT P-TRAP ON 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS AND WALLS IN NEED OF DETAIL CLEANING IN REAR PREP AREA, AROUND THE DISH MACHINE, AROUND AND UNDER ICE MACHINE TO REMOVE ALL DEBRIS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: AIR VENTS IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE LARGE AMOUNTS OF DUST BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: AIR VENTS IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE LARGE AMOUNTS OF DUST BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.