CRISP Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER IS AVAILABLE AT THE DISH/REAR PREP HAND WASHING SINK. COLDWATER IS ONLY AVAILABLE. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT SINK. PRIORITY 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.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING OF COOKED CHICKEN. COOKED CHICKEN STRIPS PILED ON TOP OF ONE ANOTHER IN DEEP PANS AND COVERED WITH PLASTIC WITH A PREPARATION DATE OF 9-14-21 AT TEMPERATURES RANGING BETWEEN 47.4F & 48.4F. NOTED OTHER COOKED CHICKEN WINGS & LEGS IN LARGE METAL CANS WITH NO DATE LABELING AT TEMPERATURES RANGING BETWEEN 49.3F TO 72.1F. MANAGERS WRITTEN TEMPERATURE LOGS INDICATED THE COOKED CHICKEN STRIPS DATED 9/14 WERE COOKED AND COOLED TO 43F BY 11:30 AM ON 9/14 AND COOLED THE OTHER ASSORTED COOKED CHICKEN TO 43F ON 9-15-21. NOTED INTERNAL AMBIENT COOLER TEMPERATURE WAS AT 42.4F. NOTED NO COOKED CHICKEN IN THE WALK-IN COOLER WAS AT 43F. ALL 350LBS COOKED CHICKEN DISCARDED. ALSO NOTED WERE BLANCHED BEAN SPROUTS IMPROPERLY COOLING ON A PREP TABLE IN A LARGE, DEEP BOWL COVERED WITH PLASTIC AT AN IMPROPER TEMPERATURE OF 72.6F WITH NO COOLING LOGS FOR BEAN SPROUTS. SPROUTS DISCARDED. REVIEWED PROPER COOLING METHODS, COOLING TIMES, AND TEMPERATURES. REVIEWED ACCURATE AND HONEST TEMPERATURE LOG-KEEPING REQUIREMENTS. 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED READY TO EAT TCS CHICKEN IN THE WALK-IN COOLER HELD LONGER THAN 24 HOURS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. CHICKEN WITH NO DATES NOTED OR PREPARATION DATES ONLY AND NO PROCEDURE PROVIDED INDICATING A DATE LABELING SYSTEM. INSTRUCTED TO PROVIDE EXPIRATION DATES FOR ALL SUCH FOODS. FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. FOOD SUCH AS UNDERCOOKED EGGS. MUST PROVIDE A CONSUMER ADVISORY ON THE MENU THAT DISCLOSES, REMINDS OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN RUBBER DOOR GASKET ON THE WALK-IN COOLER DOOR. MUST REPLACE.

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 A CARDBOARD BOX AS A FOOD CONTAINER FOR COOKED FRIES ON THE COOKS LINE OR FOODS IN THE COOLERS. ALL FOOD CONTAINERS MUST BE WASHABLE.

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: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE FACILITY.----CRACKED AND DAMAGED FLOOR TILES IN THE WASHROOM. MUST REPLACE.----WALL BEHIND THE UTILITY SERVICE SINK IN POOR REPAIR WITH OPEN HOLES, CRACKS, AND POROUS DRYWALL. MUST REPAIR TO 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: MISSING LIGHT SHIELDS THROUGHOUT THE REAR DISH/PREP AREA. MUST PROVIDE.

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 THE 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 THE 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.