CHUCK 'E' CHEESE Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED A LOW TEMPERATURE DISH MACHINE NOT SANITIZING AT 0 PPM,NOT IN USE AT THIS TIME.MUST HAVE DISH MACHINE REPAIRED AND SANITIZING AT LEAST 50 PPM..3- COMPARTMENT SINK ON SITE.INSTRUCTED TO WASH,RINSE AND SANITIZE MULTIUSE UTENSILS AT SINK .FAX LETTER TO (312)746-4240 WHEN READY.(NO CITATION ISSUED)DISH MACHINE IS NOW AT 150 P.P.M..MAY RESUME USAGE.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS SUCH AS (PIZZA,EGGS,CHICKEN,SAUSAGE,ETC) ARE BEING HANDLED.MUST BE ON SITE AT ALL TIMES FOOD IS BEING,PREPARED,HANDLED AND SERVED.MANAGER ARRIVED ON SITE AT 11:20 A.M.(SERIOUS 7-38-012)

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: MUST REPAIR DAMAGED SEATING BOOTH IN DINING AREA,ADDITIONAL HAND DRYING DEVICE IN WOMEN'S TOILETROOM NOT WORKING

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 DEBRI FROM ROLLING CART IN COOLER,WATER NOZZLE,ICE DISPENSER ON SODA MACHINE,INTERIOR PARTS OF ICE MACHINE,REACH IN FREEZER,WALK IN COOLER SHELVING UNITS,PREP TABLES,DISH RACKS.

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 FOOD DEBRI FROM FLOOR ALONG WALLS AND UNDER EQUIPMENT.MUST GROUT FLOOR NEAR ICE MACHINE

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: MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALLS AND UNDER EQUIPMENT.MUST GROUT FLOOR NEAR ICE MACHINE

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.