D CUISINE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT ALL HANDWASHING SINKS IN PREP AREAS AND WASHROOMS.INSTRUCTED TO PROVIDE SOAP AT SAID SINKS.ALSO BROKEN SOAP DISPENSER,REPAIR/REPLACE UNITS MENTIONED. 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: NO PAPER TOWELS PROVIDED AT ALL HANDWASHING SINKS. UPON MY REQUEST MANGER PROVIDED PAPER TOWELS PRIORITY FOUNDATION VIOLATION:7-38-030.CONSOLIDATED WITH ABOVE VIOLATION

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 HOT HOLDING TEMPERATURES - Comments: FOUND TCS HOT FOOD AT IMPROPER TEMPERATURE: A LARGE POT OF CHICKEN STOCK AND PIECES OF CHICKEN ON TOP THE ONE BURNER AT TEMP OF 120F TO 127F; TWO CONTAINER(TOTAL OF 7 POUNDS)OF COOKED RICE ON TOP PREP TABLE AT TEMP OF 88.6F TO 89.7F; TCS FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURED.POUND 19,VALUE 100. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TWO COOKED WHOLE CHICKEN STORED INSIDE TWO DOOR REACH-IN COOLER AT TEMP OF 44.6F TO 45F. TCS FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURE.POUND 3,VALUE 10 PRIORITY VIOLATION:7-38-005,CONSOLIDATED WITH ABOVE VIOLATION

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY FOOD CONTAINERS :FLOUR,SUGAR ETC, NOT LABELED.MUST LABEL WITH A 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: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

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: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS. MUST NOT USE CARDBOARD BOXES AS SHELF LINER.

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: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN THE KITCHEN. REPAIR/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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED USED LARGE POTS ON SITE BY THREE COMPARTMENT SINK AND ON SHELVES IN STORAGE AREA. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE SAID UTENSILS

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF LOW TEMP DISHMACHINE WITH BLACK SLIME SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING PIPE UNDER THREE COMPARTMENT SINK , ALSO FLOOR DRAIN AT NORTH- EAST CORNER UNDER THREE COMPARTMENT SINK SLOWLY DRAINING. NEED TO REMOVE FILTHY PLASTIC WRAPPED AROUND THE FAUCET AT THREE COMPARTMENT SINK AND WATER SPRAYER AT LOW TEMP DISH MACHINE. MUST NOT USE CARDBOARD BOXES AS SHELF LINER. ADDITIONAL HOT WATER FLOW IS NEEDED AT HANDWASHING SINK IN THE KITCHEN. INSTRUCTED TO REPAIR ISSUE

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE GROUND AT GARBAGE AREA NOT MAINTAINED,GREASE AND DEBRIS ON FLOOR.CLEAN AND MAINTAIN

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE GROUND AT GARBAGE AREA NOT MAINTAINED,GREASE AND DEBRIS ON FLOOR.CLEAN AND MAINTAIN

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.