Earl's BBQ Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER (AIR TEMPERATURE OF 40.1F). NOTED BAKED BEANS INTERNAL TEMPERATURE OF 69.8F PREVIOUSLY COOKED A DAY BEFORE. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS TOTAL VALUE $ 50.00 TOTAL WEIGHT 20 LBS. 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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND NO INSPECTION SUMMARY REPORT POSTED ON PREMISES. INSTRUCTED MANAGER, INSPECTION REPORT SUMMARY MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-090(B)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1770554 ISSUED ON 05-10-2016. SERIOUS VIOLATION 7-42-090 #32 - Instructed facility to install and maintain a splash guard between the 1 compartment sink and the three compartment sink. #35 - Observed stained and damaged ceiling tiles in the prep area. Instructed to replace and maintain. #38 - Instructed facility to install and maintain a dipper well for ice cream service.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED KNIFE STORED BETWEEN PREP TABLE AND WALLS. INSTRUCTED TO PROPERLY STORED IN A (MAGNETIC) KNIFE RACK.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP AND STORAGE SHELVES IN PREP/COOKING AREA AND IN REAR DRY STORAGE AREA, STORAGE RACKS WITH FOOD DEBRIS INSIDE WALK-IN COOLER.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DRY STORAGE ROOM, BOILER ROOM AND FLOORS INSIDE WALK-IN COOLER.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING AND WALLS WITH DRIED FOOD SPILLAGE AROUND PREP/COOKING AREA.----------MUST DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE GREASE AND DUST BUILD-UP.--------NOTED GAP/OPENING ON WALL FRAME (CORNER) LEADING TO REAR WASHROOM. MUST REPAIR/SEAL.----------CEILING INSIDE BOILER ROOM IN POOR REPAIR. MUST FIX AND REPLACE MISSING CEILING TILES.

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: INSTRUCTED TO REPLACE INOPERABLE LIGHT BULBS INSIDE WASHROOM BY FRONT PREP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN REAR STORAGE AREA BY EXIT DOOR. MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES ---------CLEANING EQUIPMENT (MOPS AND BROOMS) MUST BE STORED OFF THE FLOOR.---------MUST CLEAN AND MAINTAIN INSIDE UNUSED WALK-IN FREEZER IN REAR (NEXT TO WALK-IN COOLER).

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.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: NO CUSTOMER ALLOWED TO USE REAR WASHROOM (BY FOOD PREP/COOKING AREA).

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.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: NO CUSTOMER ALLOWED TO USE REAR WASHROOM (BY FOOD PREP/COOKING AREA).

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.