DASTORKON Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE KITCHEN 2 DOOR STAND-UP COOLER. OBSERVED CHICKEN AT 53.5F, SOUPS AT 54.1F,EGG PANCAKE ROLLS AT 58.5F, BEEF 55.5F ETC,. ALL COLD FOODS INSIDE COOLERS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 5 LIVE ROACHES BENEATH THE FRONT SMALL 1 DOOR REFRIGERATOR LOCATED BEHIND SERVICE COUNTER AND 2 LIVE ROACHES BENEATH THE KITCHEN CHEST FREEZER.INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND SEAL ALL NOTICEABLE OPENINGS THROUGHOUT THE KITCHEN AREAS AND PEST CONTROL SERVICE IS NOW RECCOMENDED.SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE DUMSPTER AREA NOT MAINTAINED,OBSERVED GARBAGE DUMPSTER OVERFLOWING WITH TRASH.MUST NOTIFY DISPOSAL CO FOR SERVICE AND MAINTAIN LIDS ON DUMPSTERS CLOSED AT ALL TIMES.SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS,BEEF,CHICKEN,RICE, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED FOR PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010(B).

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1546766,DATED:06/05/2015. 30 NOTED FOOD ITEMS INSIDE OPEN TIN CANS STORED INSIDE REFRIGERATION UNIT. INSTRUCTED TO STORE FOOD ITEMS IN A CLEAN CONTAINER WITH TIGHT FITTING LID AND NOT IN INSIDE TIN CANS. 09/05/2015 34 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN THROUGH OUT THE KITCHEN PREP AREA. 09/05/2015 45 NOTED EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL EMPLOYEES FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES. 09/05/2015 INSTRUCTED TO CORRECT ALL NOTED VIOLATIONS BY 5/3/2016 AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALUMINUM FOIL LINERS FROM SHELVINGS AT BOTTOMS OF PREP TABLES AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES. MISSING FILTERS AT KITCHEN HOOD.INSTRUCTED TO PROVIDE AND MAINTAIN. RAW WOODEN SURFACES SHELVINGS AND BOARDS IN KITCHEN AREAS MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL KITCHEN EQUIPMENTS STOVES,INTERIORS OF OVENS,GRILL,SIDES OF COOKING EQUIPMENTS,COOLERS,SHELVINGS,TOPS AND BOTTOMS OF PREP TABLES,CHEST FREEZER ETC,REQUIRES A DETAIL CLEANING AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREMISES. HOOD AND FILTERS ABOVE THE COOKING EQUIPMENTS WITH HEAVY GREASE BUILD-UP.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. SEAL ALL NOTICEABLE OPENINGS ON WALLS NEAR THE DISHMACHINE AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREMISES. HOOD AND FILTERS ABOVE THE COOKING EQUIPMENTS WITH HEAVY GREASE BUILD-UP.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. SEAL ALL NOTICEABLE OPENINGS ON WALLS NEAR THE DISHMACHINE AND MAINTAIN.

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.