DON PEPE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF 3- DOOR PREP COOLER AND WALK IN COOLER SUCH AS 1LB. COOKED CARNITAS 48.0F,2LBS. COOKED PORK 48.8F,1LB. CHIRIZO 46.7F,4LBS. COOKED POTATOES 46.2F,3LBS. DICED TOMATOES 47.9F,4LBS. STUFFED CHICKEN TACOS 44.7F,3-DOZEN RAW SHELLED EGGS 53.8F,2LBS. COOKED CHICKEN 48.8F,1LB. COOKED PORK 46.3F,5LBS. COOKED RICE 44.5F DATED 1/31/18,4QTS. SALSA VERDE 44.4F,6LBS. COOKED BEANS 44.5F-44.7F DATED 1/27/18.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.48LBS. $66.50.(CRITICAL 7-38-005A)

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED FEMALE EMPLOYEE WASHING MULTIUSE UTENSILS (POTS,BOWLS,SPOONS,LIDS) AT REAR 3- COMPARTMENT SINK WITH A BUCKET OF SOAPY WATER IN FAR RIGHT COMPARTMENT AND RINSING UNDER RUNNING WATER AND PUTTING WASHED DISHES ON DRYING RACK WITHOUT SANITIZING DISHES.INSTRUCTED TO SET UP 3- COMP SINK PROPERLY AND REWASH DISHES.(CRITICAL 7-38-030)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND WASHING FACILITIES NOT MAINTAINED AND ACCESSIBLE, WITHOUT HAND DRYING DEVICES.OBSERVED MEN'S STAFF TOILETROOM MISSING HOT WATER FAUCET HANDLE,NOT ABLE TO TURN ON WATER AT SINK.NO HAND DRYING DEVICES AT FRONT PREP AREA AND SINK.BASEMENT PREP AREA HAND SINK HAD A LARGE POTATOE SLICER AND LID INSIDE OF HAND SINK BASIN AND NO RUNNING HOT WATER AT SAME HAND SINK DUE TO WATER TURNED OFF UNDERNEATH.INSTRUCTED TO USE ADDITIONAL HAND SINK LOCATED OUTSIDE OF MEN'S TOILETROOM FOR HAND WASHING.HAND DRYING DEVICES ARE NOW PROVIDED AT SINKS AND ARTICLES REMOVED.MUST REPLACE AND REPAIR MISSING FAUCET HANDLE AND MAINTAIN.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3- COMPARTMENT SINK LOCATED IN BASEMENT DISH WASHING AREA HOT WATER FAUCET HANDLE STRIPPED AND SPINNING AROUND WHEN TURNED ON AND NO WATER COMING FROM FAUCET DUE TO WATER BEING TURNED OFF UNDERNEATH TO KEEP WATER FROM RUNNING CONSTANTLY.INSTRUCTED TO USE ADDITIONAL 3- COMPARTMENT SINKS ON 1ST FL. FRONT AND REAR DISH WASHING AREAS AND REPAIR AND MAINTAIN SINK.(SERIOUS 7-38-030)

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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: MUST PROVIDE SHELVING UNITS FOR ARTICLES STORED ON FLOOR AT LANDING TO BASEMENT.MUST REMOVE RUST FROM LOWER SHELF OF STEAM TABLE,WALK IN COOLER SHELVING UNITS,LOWER SHELF OF PREP TABLE IN BASEMENT,REMOVE PLASTIC WRAP USED AS A BARRIER AT STEAM TABLE WHERE DISHES ARE STORED .MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON 3- DOOR COOLER,DOOR ON VANITY IN WOMEN'S TOILETROOM IN POOR REPAIR.OBSERVED AN ASSORTMENT OF HAND MADE CLAY DISHES THAT MAY CONTAIN LEAD.

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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM WHEEL BASES,FRYERS,ALL COOLERS,GRILL TABLES,PREP TABLES,INTERIOR PARTS OF ICE MACHINE,EXTERIOR OF GARBAGE CANS,CUTTING BOARDS,HAND SINK BASIN IN FRONT PREP AREA.

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: MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND WALK IN COOLER,FLOOR MATS,FLOOR DRAIN .MUST MAKE FLOOR IN WALK IN COOLER SMOOTH AND EASILY CLEANABLE (EXCESSIVE GREAT STUFF).

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: MUST CLEAN FOOD DEBRIS FROM WALLS IN PREP AND DISH WASHING AREAS.MUST REPAIR OR REPLACE DAMAGED CEILING IN BASEMENT.MUST ADJUST THRESHOLD AT FRONT DOOR.

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: MUST PROVIDE LIGHT SHIELD IN REAR DISH WASHING AREA AND BASEMENT PREP AREAS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE A DIPPING WELL FOR BULK ICE CREAM SERVED.

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: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES THROUGHOUT BASEMENT PREP AND STORAGE AREAS.

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: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES THROUGHOUT BASEMENT PREP AND STORAGE AREAS.

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.