DELMONICO Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found/observed potentially hazardous foods not meeting temperature requirements of 140F or more at time of inspection, list of potentially hazardous foods not meeting temperature requirements are as follows: Cooked chicken at 118F on hot holding unit, soup at 121F at hot holding unit, pasta at 116F in hot holding unit, chicken breast(grilled) in hot holding unit at 119.6F, Mgmt discarded food products at once approximate value $150.00, (28 lbs). Citation issued 7-38-005(A). Critical violation.(air temp of hot holding unit was at 141.2F).

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: Found/observed no inspection summary report displayed, posted, visible to consumers, or in premises at time of inspection, mgmt. was advised that the inspection summary report must de displayed, posted and visible to all customers per city of Chicago code. Citation issued 7-42-010(B). Serious violation.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found potentially hazardous foods not properly dated in walk in cooler, and reach in coolers in prep areas, must properly date food items in walk in cooler, and reach in coolers in prep areas.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards that had deep cuts in prep areas, shall be replaced. Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

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: Non food contact surfaces of cooking equipment(stove, grill, sides of grill) not clean, had excess grease build up, need detailed cleaning(crevices). Walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Non food contact surfaces of pop dispensing unit not clean, need detailed cleaning(crevices). Non food contact of front prep counter in prep area had excess grease build up, needs detailed cleaning(crevices).

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, grill, stove areas not clean, had excess grease build up, need detailed cleaning(corners). Floors under 3 compartment sink. front prep counter not clean, need detailed cleaning(corners). Floors in rear kitchen prep areas, by 3 compartment sink, rear storage kitchen areas, floors need re-grouting.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Damaged/stained and missing ceiling tiles in kitchen prep areas, shall be provided. Ceiling tiles in prep areas, above prep table not clean, need cleaning(detailed). Missing cove molding on wall by 3 compartment sink, shall be repaired/replaced.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Damaged/broken, or missing light shields in prep areas, and above prep tables shall be repaired/replaced.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Damaged/broken, or missing light shields in prep areas, and above prep tables shall be repaired/replaced.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.