DELMONICO Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, 1 GALLON OF MILK AT 50.9F AND 5 LBS OF YOGURT AT 49.7F BOTH INSIDE OF THE 2 DOOR PREP COOLER IN THE KITCHEN, 2 LBS OF COOKED POTATOES AT 109.3F AND 1 LB OF SAUSAGE PATTIES AT 87.9F BOTH ON THE COUNTER AT THE FRONT COOKLINE AREA, 10LBS OF MEATBALLS AT 47.5F INSIDE OF THE WALK IN COOLER AND 3 LBS OF COTTAGE CHEESE AT 53.1F IN THE COLD HOLDING UNIT AT THE DINING ROOM BUFFET AREA. MANAGER VOLUNTARILY DISCARDED AND DENTAURED APPROXIMATELY 29LBS OF FOOD VALUED AT $50. INSTRUCTED TO PROVIDE COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOODS AT 140.0F OR ABOVE. 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 LIVE ROACH ACTIVITY, 1 ROACH CRAWLING ON A SOILED FOOD PAN UNDER THE 3 COMPARTMENT SINK AND 1 CRAWLING ON THE WALL ACROSS FROM THE WALK IN FREEZER. ALSO OBSERVED LIVE FRUIT FLY ACTIVITY IN THE FOOD PREP AREA, APPROXIMATELY 8 ON THE EXTERIOR WALL OF THE WALK IN FREEZER AND THE WALL ADJACENT TO IT AND 10-12 FLYING AROUND NEXT TO THE WALK IN FREEZER AND THE MAIN FOOD PREP LINE NEAR THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND SANITIZE THE ABOVE NOTED AREAS AND PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED UNLABELED FOOD ITEMS INSIDE OF THE WALK IN COOLER. INSTRUCTED TO LABEL ALL FOOD.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND THE INTERIOR OF THE COOLERS WITH ACCUMULATED GREASE AND/OR FOOD DEBRIS. INSTRUCTED TO CLEAN THE INTERIOR AND EXTERIOR OF ALL EQUIPMENT.

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: OBSERVED THE FLOOR THROUGHT OUT THE FACILITY, IN FOOD PREP AREAS AND STORAGE AREAS WITH ACCUMULATED DEBRIS, FOOD DEBRIS AND GREASE. ALSO OBSERVED ALL OF THE FLOOR DRAINS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS AND FLOOR DRAINS.

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: OBSERVED BROKEN WALL TILES CREATING GAPS IN THE WALLS AND BETWEEN THE WALL AND CEILING IN THE MAIN PREP AREA AND BASEBOARDS LOOSE AND HANGING FROM THE WALL WITH ACCUMULATED FOOD DEBRIS ON THEM BEHIND THE MAIN COOK LINE. ALSO OBSERVED ACCUMULATED GREASE HANGING FROM THE HOOD VENTS AT THE MAIN COOK LINE. INSTRUCTED TO REPLACE THE BROKEN WALL TILES, SEAL GAPS IN THE WALL AND BETWEEN THE WALLS AND CEILINGS, CLEAN AND MAINTAIN THE BASEBOARDS AND THE HOOD VENTS.

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: OBSERVED BROKEN WALL TILES CREATING GAPS IN THE WALLS AND BETWEEN THE WALL AND CEILING IN THE MAIN PREP AREA AND BASEBOARDS LOOSE AND HANGING FROM THE WALL WITH ACCUMULATED FOOD DEBRIS ON THEM BEHIND THE MAIN COOK LINE. ALSO OBSERVED ACCUMULATED GREASE HANGING FROM THE HOOD VENTS AT THE MAIN COOK LINE. INSTRUCTED TO REPLACE THE BROKEN WALL TILES, SEAL GAPS IN THE WALL AND BETWEEN THE WALLS AND CEILINGS, CLEAN AND MAINTAIN THE BASEBOARDS AND THE HOOD VENTS.

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.