CHICAGO WHITE SOX LTD Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOKS LINE REACH-IN FREEZER FOUND AT 27.7F WITH FRENCH FRIES AT 32F. INSTRUCTED TO COOK FRIES OR DISCARD. FREEZER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 0F. FAX RE-INSPECTION REQUEST FORM AT 312-746-4240 FOR TAG REMOVAL. WALK-IN COOLER FOUND AT 44.6F. COOLER TEMPERATURE RECOVERED TO 40.6F AFTER REMOVING WARM, COOKED RICE MENTIONED IN BELOW VIOLATION. NO OTHER FOODS IN WALK-IN COOLER FOUND AT IMPROPER TEMPERATURES.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURE DURING STORAGE. APPROXIMATELY 50LBS COOKED RICE FOUND IN TWO LARGE PANS, COVERED WITH PLASTIC WRAP INSIDE WALK-IN COOLER AT 154.5F. MANAGEMENT STATES RICE WAS PREPARED 5 1/2 HOURS PREVIOUS TO THIS INSPECTION. NO TEMPERATURE LOGS ON PREMISES FOR ANY COOKED FOODS OR REFRIGERATION UNITS. REVIEWED PROPER COOLING METHODS. RICE DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $25.00.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. COLD BUFFET STATION FOOD DISPLAY NOT PROPERLY PROTECTING SELF-SERVE FOODS FROM CONTAMINATION. NO SNEEZE GUARDS ON BOTTOM SECTION OF BUFFET WHERE COLD FOODS ARE DISPLAYED AND SERVED. MUST PROVIDE SNEEZE GUARDS WITH ADEQUATE PROTECTION ON COLD SELF-SERVE BUFFET. OBSERVED FOODS NOT PROTECTED DURING STORAGE IN WALK-IN COOLER. OPEN CASE OF RAW EGGS WITH CRACKED EGG ON SHELVING STORED OVER RAW ONIONS AND WHOLE WATERMELONS. MANAGEMENT REMOVED EGGS AND PROPERLY STORED ON BOTTOM SHELVING.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS MUST BE LABELED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL POTS AND PANS ON STORAGE SHELVING MUST BE INVERTED.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DIRTY DISPENSING NOZZLES ON SODAS AT SELF-SERVE SODA STATION. DIRTY SHELVING UNDER SELF-SERVE COFFEE STATION. MUST CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DIRTY FLOOR DRAINS AT BUFFET STATION AND BEER WALK-IN COOLER. MUST CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION IN BOTH MENS AND LADIES EMPLOYEE WASHROOMS NOT OPERATIONAL. MUST 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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. CLEAN LINENS RAGS AND UNIFORMS BEING STORED IN LADIES AND MENS EMPLOYEE TOILET ROOMS ALONG WITH PERSONAL CLOTHING AND BELONGINGS. MUST STORE IN CLEAN STORAGE AREA.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. CLEAN LINENS RAGS AND UNIFORMS BEING STORED IN LADIES AND MENS EMPLOYEE TOILET ROOMS ALONG WITH PERSONAL CLOTHING AND BELONGINGS. MUST STORE IN CLEAN STORAGE AREA.

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.