DINER GRILL Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED BLACK AND ORANGE SUBSTANCE ON ICE CHUTE OF FOUNTAIN DRINK DISPENSER AND BLACK SUBTANCE IN CENTER OF WHITE STOPPER IN ICE CREAM DIPPER WELL. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS MILK 45.3 F AT PANCAKE BATTER 49.2, 44 CHEESE F, CARNE ASADA 45.8 F, CHICKEN BREAST 49.2 F, CORNED BEEF HASH 49.1 F, FRIES 68.7 F, AND SKIRT STEAK 62.6 F STORED IN KITCHEN 2 DOOR REFRIGERATOR. APPROXIMATELY 100 LBS VALUED AT $150.00 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (RAW CARNE ASADA, RAW CHICKEN, CORNED BEEF HASH, COOKED BROCCOLI,) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED REAR PREP AREA 2 DOOR REFRIGERATOR AMBIENT AIR OF 58.7 PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE OF BOTH REAR PREP AREA 2 DOOR COOLERS AND DISPLAY COOLERS. INSTRUCTED TO HAVE EASY TO READ THERMOMETERS PLACED IN THE FRONT INSIDE OF ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED DRIED SPICES IN FRONT PREP LINE AND REAR PREP AREA WIHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES FOR ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED STICKY FLY TRAP HANGING DIRECTLY ABOVE 2 DOOR REFRIGERATORE IN REAR PREP AREA INSTRUCTED TO RELOCATE FLY TRAP TO AN AREA NOT ABOVE ANY FOOD PREP AREAS AND EQUIPMENT.

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.

PERSONAL CLEANLINESS - Comments: NOTED FOOD HANDLER IN KITCHEN AND PREP AREAS WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED WET WIPING CLOTHS ON SEVERAL PREP AREA SURFACES. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.

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: NOTED MICROWAVE IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SPLATTER ON KITCHEN CEILING, HEAVY DUST ON KITCHEN AND BATHROOM VENTS,

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SPLATTER ON KITCHEN CEILING, HEAVY DUST ON KITCHEN AND BATHROOM VENTS,

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.