EDISON PARK INN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. TALL REACH-IN COOLER FOUND AT 50F. WITH FOOD SUCH AS COOKED BEANS AT 51.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND CDPH CONTACTED FOR INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. 20 LBS CHICKEN AT 52.2F AND 49.1F. ARTICHOKE DIP AT 49.5F. COOKED BEANS AT 51.1F. SALAD DRESSING AT 50.1F. ALL FOODS DISCARDED. MANAGEMENT ESTIMATES APPROXIMATE VALUE TO BE $200.00 WITH AN ESTIMATED TOTAL POUNDS TO 50 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOODS NOT PROTECTED DURING STORAGE. OBSERVED CRACKED RAW EGGS ON OPEN CARDBOARD FLATS STORED ON METAL RACK SHELVING ABOVE AN OPEN CASE OF FRESH LETTUCE. BAG OF FRESH LETTUCE STORED DIRECTLY ON TOP OF RAW EGGS AND RAW MEATS STORED OVER FRESH ORANGES IN SAME WALK-IN COOLER. BOX FREEZER IN THE BASEMENT STORED DIRECTLY UNDER WASTE WATER PIPING IN THE BASEMENT. MUST REMOVE FREEZER FROM UNDER PIPING. MANAGEMENT DISCARDED CASE OF LETTUCE. SERIOUS VIOLATION 7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: TORN RUBBER DOOR GASKET ON THE PIZZA PREP COOLER. MUST REPLACE. MUST NOT USE TINFOIL, PAPER OR PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT ALL PREP AND DISH AREAS. SURFACES MUST BE SMOOTH AND CLEANABLE. BURNT PLASTIC CUTTING BOARD/PREP SURFACE AT THE HOT HOLDING UNIT MUST BE REMOVED/ REPLACED.

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: FOOD ENCRUSTED TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.

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 NOT USE CARDBOARD AS MATTING FOR FLOOR THROUGHOUT THE PREP AREAS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST NOT USE CARDBOARD AS MATTING FOR FLOOR THROUGHOUT THE PREP AREAS.

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.