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

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED PIECES OF DRY WALL ON INTERIOR PANEL OF ICE MACHINE DOOR AND EXTREME BUILD UP OF DUST/DEBRIS, AND PAINT SPLASHES ON UNIT. ALSO OBSERVED SAME AT COFEEE STATION, DUST/DEBRIS ON COFFEE FILTERS AND SINGLE SERVICE UTENSILS. MGR STATES CONSTRUCTION IS OCCURING AFTER HOURS, CONSTRUCTING STORAGE ROOM. OBSERVED EVIDENCE OF CONSTRUCTION IMMEDIATELY ADJACENT TO ICE MACHINE AT WALL, CEILING, DOORFRAME AND ADJACENT ROOM. INSTD TO HAVE ALL FOOD AND FOOD AND NON-FOOD CONTACT SURFACES PROPERLY PROTECTED AT ALL TIMES TO PREVENT CONTAMINATION. ICE MACHINE UNIT TAGGED AND INSTD NOT TO USE UNTIL REINSPECTED BY CDPH. ALL ICE TO BE DISPOSED OF AND UNIT TO BE PROPERLY CLEANED AND SANITIZED. INSTD TO FAX LETTER TO (312) 746-4240 TO REQUEST REINSPECTION. ALL CONTAMINATED SINGLE SERVICE UTENSILS DISCARDED AT THIS TIME AND COFFEE STATION CLEAN AND SANITIZED. CITATION ISSUED 7-38-005(a) CRITICAL.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BUILD-UP ON CONDENSOR IN PREP COOLERS. REMOVE SAME.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BUILD-UP ON CONDENSOR IN PREP COOLERS. REMOVE SAME.

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.