ELI'S CHEESECAKE WORLD Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND FOOD NOT PROTECTED ,SERIOUS VIOLATION,3 WHOLE CHEESECAKES AND 50 SMALL SLICES CHEESECAKES OF DIFFERENT KINDS ON DISPLAY (5LBS,$20.00)FOR TASTING/SAMPLING TO CUSTOMERS WITHOUT COVER OR SNEEZEGUARD LYING ON THE TABLE IN DINING AREA;CITATION ISSUED,MANAGER DISCARDED THE FOOD;INSTRUCTED TO PUT COVER OR INSTALL SNEEZEGUARD AND KEEP COLD FOOD AT 40F OR BELOW

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND SOLID BLACK MATERIAL INSIDE ICE MACHINE,MUST REMOVE AND CLEAN;FAN VENT INSIDE UPRIGHT COOLER IN LUNCHROOM UNCLEAN,MUST CLEAN; MUST CALIBRATE OR REPAIR THERMOMETER GAUGE -WASH CYCLE OF 1 SMALL DISHMACHINE

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CABINETS FOR DRY SUPPLIES IN LUNCHROOM UNCLEAN,MUST CLEAN;SHELVES IN 1 COOLER IN RESTAURANT BECOMING RUSTY,MUST CLEAN OR REPLACE SHELVES;SHELVES INSIDE CHEESECAKE FREEZERS UNCLEAN,MUST DETAIL CLEAN

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CABINETS FOR DRY SUPPLIES IN LUNCHROOM UNCLEAN,MUST CLEAN;SHELVES IN 1 COOLER IN RESTAURANT BECOMING RUSTY,MUST CLEAN OR REPLACE SHELVES;SHELVES INSIDE CHEESECAKE FREEZERS UNCLEAN,MUST DETAIL CLEAN

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.