DAVID'S GRILL Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, BEANS, RICE) HELD FOR OVER 24 HOURS IN THE WALK IN COOLER WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS THAT ARE HELD FOR OVER 24 HOURS AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SCOOPS BEING STORED IN SUGAR AND KNIVES BEING STORED IN BETWEEN PREP COOLER AND PREP TABLE. INSTRUCTED TO STORE ALL MULTI USE UTENSILS PROPERLY AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE INTERIOR OF BOTH FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED UNDER THE FLAT TOP GRILL WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED GASKETS ON PREP COOLER ARE IN NEED OF CLEANING. OBSERVED A DIRTY KNIFE RACK. INSTRUCTED TO CLEAN ALL 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED VENT FILTER IN POOR REPAIR LOCATED ABOVE THE FLAT TOP GRILL. INSTRUCTED TO REPLACE AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED BOXES OF OIL BEING STORED DIRECTLY ON THE GROUND. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN. OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED BOXES OF OIL BEING STORED DIRECTLY ON THE GROUND. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN. OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND 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.