CITY POOL HALL Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN TO BE IMPROPER:-CHICKEN 91.4F, SHRIMP 47.5F, CHICKEN 49F, PASTA 62.4F, CHILI 49.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS AND FREEZERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USE BY DATE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED SHELVES AT THE REAR FOOD DRY STORAGE LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.....ALSO NOTED RUSTY SHELVES AT THE BOTTOM RACK BY THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.....NOTED THORN RUBBER GASKETS AT DOORS OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN AND 2 DOOR FREEZER UNIT AT THE REAR DRY STORAGE. MUST REPAIR 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED NO LIGHTING INSIDE THE 2 DOOR FREEZER AT THE REAR. INSTRUCTED TO PROVIDE LIGHTING.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED NO LIGHTING INSIDE THE 2 DOOR FREEZER AT THE REAR. INSTRUCTED TO PROVIDE LIGHTING.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.