DON PEZ Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. REVIEWED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS LOCATED IN THE CUSTOMER WASHROOM, AT THE FRONT BAR HAND WASHING SINK, OR AT THE COOKS LINE HAND WASHING SINK. OWNER PROVIDE DURING THE INSPECTION. MUST PROVIDE AND BE MADE AVAILABLE, ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED A FOOD CONTAINER INSIDE THE FRONT BAR HAND WASHING SINK. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. OWNER REMOVED. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP LOCATED AT THE FRONT BAR HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED APPROXIMATELY 5 LBS COOKED CHICKEN INSIDE THE WALK-IN COOLER HELD LONGER THAN 24 HOURS NOT LABELED. NO PREPARATION OR EXPIRATION DATES. INSTRUCTED MUST PROPERLY DATE LABEL ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS RAW CEVICHE AND EGGS COOKED TO ORDER. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS AND PROVIDE A CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO CURRENT PEST CONTROL SERVICE REPORT ON THE PREMISES OR AVAILABLE FOR REVIEW. LAST PEST SERVICE REPORT ON PREMISES DATED 12-14-22. MUST PROVIDE A CURRENT PEST CONTROL SERVICE REPORT WITH ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED CLEAN UTENSILS BEING STORED DIRECTLY ABOVE THE REAR PREP HAND WASHING SINK. MUST REMOVE AND PROPERLY STORE IN A PROTECTED AREA.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER AT THE ICE MACHINE.----MUST NOT USE PLASTIC CUPS AS FOOD LADLES ON THE COOKS LINE. MUST USE HANDLED UTENSILS STORED INVERTED FROM FOODS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: NOTED SOILED LINENS BEING STORED HANGING OVER THE REAR PREP HAND WASHING SINK. MUST PROPERLY STORE SOILED LINENS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT FACILITY MUST BE ELEVATED FROM THE FLOORS INCLUDING FOOD ITEMS THROUGHOUT THE WALK-IN COOLER.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR SHELVING AT THE FOOD PASS THROUGH WINDOW ON THE COOKS LINE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO QUATERNARY TEST STRIPS ON SITE TO CHECK QUATERNARY SANITIZER LEVELS ON SITE BEING USED TO WASH, RINSE AND SANITIZE AND BEING USED DURING THIS INSPECTION FOR SANITIZING SOLUTION FOR WIPING CLOTHS. MUST PROVIDE 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL RAW WOODEN SHELVING THROUGHOUT THE REAR HALLWAY DRY FOOD STORAGE AREA MUST BE SEALED TO BE SMOOTH AND CLEANABLE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DIRTY FOOD ENCRUSTED PLASTIC SPICE CONTAINER ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED EXPANDING SPRAY FOAM USED TO SEAL WALL INSIDE THE REAR HALLWAY STORAGE NOT SMOOTH AND CLEANABLE. MUST REMOVE AND PROVIDE A SMOOTH, CLEANABLE SEAL.----RAW WOODEN WALLS NOTED IN THE REAR FOOD PREP AREA MUST BE PAINTED/SEALED.----NOTED AN EXTREMELY DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.---EXCESSIVE GREASE ON THE FLOOR AND WALLS UNDER FRONT PREP OVEN AND DEEP FRYERS. MUST CLEAN AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.