CHUCK 'E' CHEESE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP WAS PROVIDED AT BOTH HANDWASHING SINK IN THE PREP AREA. UPON MY REQUEST EMPLOYEE PROVIDED. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR, AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE CUBES.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 14 EACH BOILED EGGS(UNSHELLED) AT TEMP OF 45.1F TO 47.4F; ALSO FOUND 1 POUND OF POTATOES SALAD AT TEMP OF 45.1F TO 45.7F. BOTH PRODUCTS WERE STORED AT THE COLD SELF SERVE UNIT. COLD TEMPERATURES MUST MAINTAIN A TEMP OF 41F AND BELOW. 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: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO 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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS OR FOR ANYOTHER PURPOSE

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPAIR LEAKING PIPE UNDER THE WATER SPRAYER SINK IN DISHROOM. REPAIR CAUSE

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPAIR LEAKING PIPE UNDER THE WATER SPRAYER SINK IN DISHROOM. REPAIR CAUSE

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.