CHURCH'S CHICKEN # 577 Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE NOZZLES AND ICE DISPENSER CHUTE AT THE SODA MACHINE NEED CLEANING; CLEAN AND MAINTAIN.

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: THE FOLLOWING EQUIPMENT NEEDS CLEANING: INTERIORS OF REFRIGERATION UNITS AND FREEZERS, EXTERIOR SURFACES (SIDES, TOPS AND UNDERNEATH) OF FRYERS TO REMOVE GREASE AND RESIDUE, COUNTER TOPS AND SHELVES. CLEAN AND MAINTAIN.

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 FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT, COUNTERS, INSIDE OF WALK-IN COOLER, AND IN REAR STORAGE AREA UNDER SHELVES; CLEAN AND MAINTAIN.

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: OBSERVED SOME MISSING/LOOSE TILE AT THE WALLBASE UNDERNEATH THE FRONT COUNTER AND IN REAR STORAGE AREA UNDER THE SHELF NEXT TO THE SIDE ENTRANCE DOOR LEADING TO THE DINING AREA; REPLACE MISSING WALLBASE TILE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER OF ITEMS OBSERVED INSIDE OF MOP SINK; KEEP SINK CLEAR OF ALL ITEMS. SOME UNNECESSARY ITEMS IN THE REAR STORAGE AREA BY THE HOT WATER TANK; REMOVE ITEMS TO AVOID CLUTTER.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER OF ITEMS OBSERVED INSIDE OF MOP SINK; KEEP SINK CLEAR OF ALL ITEMS. SOME UNNECESSARY ITEMS IN THE REAR STORAGE AREA BY THE HOT WATER TANK; REMOVE ITEMS TO AVOID CLUTTER.

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.