CRISP Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: APPROXIMATELY 20 LBS KIM CHEE (PICKLED CABBAGE AND RADISH) ON PREMISED FROM AN UNAPPROVED SOURCE. MANAGER STATES KIM CHEE IS PURCHASED FROM THE OWNERS FAMILY FACILITY. KIM CHEE CONTAINERS FROM THE FAMILY FACILITY IN THE WALK-IN COOLER WAS AN IMPROPERLY LABELED ONE GALLON GLASS JAR AND A USED SOY SAUCE 5 GALLON BUCKET. NO BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS AND NO RECEIPT OR INVOICE AVAILABLE. THIS RETAIL FOOD ESTABLISHMENT THEN REPACKAGES THE KIM CHEE IN PRE-PACKAGED 16 OZ. CONTAINERS FOR SALE. ALL KIN CHEE TAGGED HELD FOR INSPECTION AND MUST NOT USE OR SELL UNTIL SOURCE INFORMATION IS PROVIDED TO CDPH. CRITICAL VIOLATION 7-38-005(B).

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED APPROXIMATELY 1/4 LB FRIED EGGS (2) IN A PAN ON METAL RACK SHELVING ON THE FRONT PREP STATION AT 129.3F. EGGS DISCARDED. 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE IN THE WALK-IN COOLER. CONTAINERS OF RAW CHICKEN STORED DIRECTLY NEXT TO, TOUCHING THE CARDBOARD CONTAINERS OF FRESH VEGETABLES, RADISH, CUCUMBERS AND A CONTAINER OF PREPARED READY TO EAT CUCUMBERS. CASES OF RAW EGGS STORED DIRECTLY OVER CASES OF THE ABOVE FRESH VEGETABLES. FRESH LETTUCE STORED DIRECTLY ON TOP OF RAW EGGS. ALSO OBSERVED LOOSELY COVERED PLASTIC CONTAINERS OF RAW CHICKEN STORED DIRECTLY NEXT TO, TOUCHING THE LOOSELY COVERED CONTAINERS OF COOKED CHICKEN IN THE SAME WALK-IN COOLER. MANAGEMENT REARRANGED COOLER AND DISCARDED ALL FOODS POSSIBLY CONTAMINATED. ESTIMATED PONDS DISCARDED TO BE 170 LBS VEGETABLES AND 120 LBS CHICKEN. ESTIMATED VALUE TO BE $160.00. SERIOUS VIOLATION 7-38-005(A).

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DIRTY KNIVES FOUND STORED AT THE CLEAN DISH AREA ON THE MAGNETIC KNIFE HOLDER. MUST STORE KNIVES CLEAN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING/DAMAGED FLOOR TILES NEXT TO AND UNDER THE REAR PREP, TWO DOOR GLASS DOOR COOLER. MUST REPLACE/REPAIR.

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: BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD END CAP IN REAR DRY FOOD STORAGE

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: MISSING LIGHT SHIELD END CAP IN REAR DRY FOOD STORAGE

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.