CHIPMUNKS RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURE OF .5LBS SLICED PIZZA 122.7F,2.5 LBS. ITALIAN BEEF 44.9F-45.1F,1LB. CUT LETTUCE 45.4F,1LB. COOKED NOODLES 58.0F. IN FRONT PREP COOLER AND WALK IN COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.5LBS.$34. (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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1561351 7/17/15 NOT CORRECTED #32-SPLASH GUARD NEEDED ON EACH SIDE OF MOPSINK.MUST INSTALL AND MAINTAIN.#45-IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET.MUST ENROLL AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.MUST LABEL REPACKAGE DESSERTS WITH NAME,ADDRESS,INGREDIENTS,WEIGHT

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: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION

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 REMOVE RUST FROM LOWER SHELF OF GRILL TABLE & STEAM TABLE.MUST REMOVE FOIL FROM LOWER SHELF OF PREP TABLE IN REAR NEAR WALK IN COOLER.MUST REPLACE MISSING HANDLE ON REAR REACH IN FREEZER(LAST).MUST DEFROST SAME FREEZER.

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 GRILL TABLE,FRYER CABINET,MICROWAVE.

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,ALONG WALL BASES OF ALL COOKING EQUIPMENT,SERVING LINE,ALL COOLERS IN REAR & FRONT PREP AREAS.MUST REMOVE WATER FROM FLOOR UNDER 3- COMP SINK AND KEEP DRY.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN MEN'S TOILET ROOM

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 CLEAN GREASE AND FOOD DEBRI FROM WALLS AND WALL BASES BEHIND COOKING EQUIPMENT IN FRONT PREP AREA,HOOD AND FILTERS.MUST REPAIR OR REPLACE MISSING AND STAINED CEILING TILES IN REAR PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS AND WALL BASES BEHIND COOKING EQUIPMENT IN FRONT PREP AREA,HOOD AND FILTERS.MUST REPAIR OR REPLACE MISSING AND STAINED CEILING TILES IN REAR PREP AREA.

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.