CRISP Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: APPROXIMATELY 10 LBS KIM CHEE (PICKLED CABBAGE AND RADISH) FOUND IN TWO UNLABELED GLASS JARS FROM AN UNAPPROVED SOURCE. MANAGEMENT STATES THIS PRODUCT IS FOR THE OWNERS PERSONAL USE. OTHER KIM CHEE LOCATED IN THE SAME COOLER FOUND PROPERLY LABELED FROM CHICAGO KIM CHEE LOCATED IN FRANKLIN PARK, IL. MANAGER STATES THAT IS THE KIM CHEE SOLD TO CUSTOMERS. UNAPPROVED KIM CHEE TAGGED HELD FOR INSPECTION. 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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. FRONT PREP TWO DOOR COOLER FOUND AT 55.7F WITH FOOD SUCH AS KIM CHEE AT 51.5F. WALK-IN COOLER FOUND AT 48.5F WITH COOKED AND RAW CHICKEN RANGING IN TEMPERATURES BETWEEN 43.9 TO 76.8F. COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED OR REPLACED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLERS. IN THE WALK-IN COOLER: RAW CHICKEN AT 43.9F AND 46.4F. COOKED CHICKEN AT 47.6, 50.3F, 53.4F AND 76.8F. IN THE FRONT PREP TWO DOOR COOLER: CHEESE AT 45.9F, 53.2F, KIM CHEE AT 51.5F. ALL FOOD DISCARDED. MANAGEMENT STATES ESTIMATED AMOUNT TO BE 1,220 LBS AND AN ESTIMATED VALUE TO BE $1,695.80. 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER AT THE REAR EXPOSED HAND SINK AND THREE COMPARTMENT SINK DURING INITIAL INSPECTION. HOT WATER TEMPERATURE AT THE HAND SINK WAS FOUND TO BE 90.5 AND AT THE THREE COMPARTMENT SINK, 90.3F. MANAGEMENT STATES TOO MUCH HOT WATER WAS BEING USED WHILE WASHING DISHES. WATER WAS LATER RESTORED AND HOT WATER TANK RECOVERED TO A TEMPERATURE OF 116.1F. RECOMMEND TO MANAGEMENT OBTAINING A LARGER HOT WATER TANK TO SUPPLY ENOUGH HOT WATER TO OPERATE FACILITY. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER AT THE REAR EXPOSED HAND SINK AND THREE COMPARTMENT SINK DURING INITIAL INSPECTION. HOT WATER TEMPERATURE AT THE HAND SINK WAS FOUND TO BE 90.5 AND AT THE THREE COMPARTMENT SINK, 90.3F. MANAGEMENT STATES TOO MUCH HOT WATER WAS BEING USED WHILE WASHING DISHES. WATER WAS LATER RESTORED AND HOT WATER TANK RECOVERED TO A TEMPERATURE OF 116.1F. RECOMMEND TO MANAGEMENT OBTAINING A LARGER HOT WATER TANK TO SUPPLY ENOUGH HOT WATER TO OPERATE FACILITY. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.