COZY CORNER RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE FRONT SERVER STATION HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BEING USED WITH A DIRTY COFFEE POT INSIDE. REVIEWED ALL HAND WASHING SINKS MUST BE USED FOR HAND WASHING PURPOSES ONLY. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AVAILABLE FOR THE HAND SINK AT THE FRONT SERVER BAR AREA/ 3 COMPARTMENT SINK LOCATION. MUST PROVIDE AT ALL TIMES AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.

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 SEPARATED AND PROTECTED - Comments: OBSERVED FOODS NOT BEING STORED PROTECTED INSIDE COOLERS. OBSERVED RAW PORK BEING STORED ON SHELVING DIRECTLY ABOVE COOKED, READY TO EAT TURKEY AND HAM INSIDE THE TALL REACH-IN COOLER AND RAW BEEF PATTIES AND STEAK STORED DIRECTLY ABOVE READY TO EAT SLICED HAM INSIDE THE WALK-IN COOLER. MANAGEMENT REMOVED ALL. REVIEWED PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS WITH READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED A LARGE 5 GALLON CONTAINER OF PREPARED SOUP IMPROPERLY COOLING ON THE REAR METAL PREP TABLE. SOUP TEMPERATURE NOTED AT 111.F. COOK STATED THE SOUP WAS PREPARED THREE HOURS PRIOR. REVIEWED PROPER COOLING PROCEDURES, TIME/TEMPERATURES FOR COOLING COOKED TCS FOODS. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 25 LBS SOUP. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 3 LBS COOKED CHICKEN HELD HOT IN THE STEAM TABLE AT IMPROPER HOT HOLDING TEMPERATURES OF 115.7F AND 1 LB GRILLED ONION IN SAME STEAM TABLE AT 109.2F. REVIEWED PROPER HOT HOLDING TEMPERATURE REQUIREMENTS. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #20 FOR CITATION.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED PREP AREA WIPING CLOTHS BEING IMPROPERLY STORED ON PREP SURFACES AND NOT IN THE PROVIDED SANITIZING BUCKETS IN BETWEEN USE. INSTRUCTED TO PROPERLY STORE IN THE SANITIZING SOLUTION.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: NOTED CLEAN CUTTING BOARDS AND CLEAN TABLEWARE BEING IMPROPER STORED ON THE FLOOR AND ON BULK OIL CONTAINERS IN THE HOT WATER AREA. MUST PROPERLY STORE ALL CLEAN UTENSILS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE INVERTED METAL FOOD CONTAINERS AS A MEANS OF ELEVATION IN THE WALK-IN COOLER.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN THE REAR PREP STORAGE AREA.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING UNDER THE STORED BREAD ABOVE THE COOKS LINE PREP COOLERS. MUST BE SMOOTH, CLEANABLE SURFACE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED MOLDY WALL CAULKING AT DISH MACHINE. MUST REPLACE.----OBSERVED PEELING PLASTIC ON THE FLOOR OF THE WALK-IN FREEZER. MUST REMOVE.FLOORS MUST BE SMOOTH AND CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED IN THE DRY FOOD STORAGE AREA. MUST PROPERLY STORE IN THE DESIGNATED EMPLOYEE STORAGE AREA PROVIDED.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALLERGEN TRAINING AS REQUIRED - Comments: no proof of allergen training or certificates for all city of chicago certified food managers. must provide.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: no proof of allergen training or certificates for all city of chicago certified food managers. must provide.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.