CHISME EXPRESS INC. Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: THE BACK DOOR HAS A ONE INCH GAP AT THE BOTTOM OF THE DOOR. DOOR NOT TIGHT FITTING OR RODENT PROOFED. SERIOUS CITATION GIVEN 7-38-020 INSTRUCTED TO MAKE THE BACK DOOR TIGHT FITTING AND RODENT PROOFED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (CHICKEN I64.3F, BEANS 36.2F, RICE 145.1F, ETC) MUST HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE LARGE PREP TABLE SHELF UNDERNEATH AND LEGS THICK WITH GREASE AND DIRT BUILDUP. INSTRUCTED TO CLEAN AND SANITIZE.

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: CLEAN THE FILTERS UNDERNEATH THE HOOD IN THE FRONT PREP AREA HAS SOME GREASE BUILDUP ON THEM.

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: CLEAN THE FLOORS THROUGHOUT ALONG THE WALLS AND IN THE CORNERS AND UNDERNEATH ALL THE EQUIPMENT HAS DUST AND DIRT BUILDUP ON THEM.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS THROUGHOUT ALONG THE WALLS AND IN THE CORNERS AND UNDERNEATH ALL THE EQUIPMENT HAS DUST AND DIRT BUILDUP ON THEM.

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.