ELI'S CHEESECAKE WORLD Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT INADEQUATE HOT TEMPERATURES WHICH WAS DISPLAYED IN THE FRONT COUNTER AREA THE FOOD WAS HOT TURKEY SANWICHES AT 90.2F.MANAGEMENT VOLUNTARILY DISTROYED AND DENATURED 4.5 LBS OF FOOD AT A COST OF $60.00. CRITICAL VIOLATION7-38-005(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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOODHANDLER MULTITASKING GOING TO STORAGE AND THEN HANDLING FOOD PRODUCT AND THEN PUTTING ON GLOVES WITHOUT WASHING HER HANDS.MANAGEMENT TOLD THE EMPLOYEE TO WASH HER HANDS AND SHE COMPLIED CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 COMPARTMENT SINK NOT BEING MAINTAIN,OBSERVED WATER BACK-UP AT 3-COMPARTMENT SINK AT FRONT RETAIL FOOD AREA.INSTRUCTED MANAGEMENT TO REPAIR TO PREVENT WATER BACK-UP AND TO FREE UP DRAIN AT EXPOSED HANDSINK. SERIOUS VIOLATION 7-38-030 SERIOUS 7-3

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED BASE OF THE OUTSIDE DOOR NEEDS TO BE RECONIGURED TO MORE TIGHT FITTING.INSTRUCTED MANAGEMENT TO DO SO. OBSERVED CABINET BASE CRACKED NEXT TO .TRAP AND DOORS COMMING OFF CABINET(SAME AREA)UNDER 2-COMP SINK AT CAFE AREA.INSTRUCTED MANAGEMENT TO REPAIR

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: OBSERVED FOOD DEBRIS IN REACH-IN COOLER AT BAKERY R&D AREA.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN COOLER. OBSERVED INTERIOR OF REACH-IN COOLER AT FOOD DISPLAY DIRTY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN.

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: OBSERVED FLOORS AT FRONT RETAIL AREA AND AT REAR STORAGE AREA SLIGHTLY DIRTY.INSTRUTED MANGEMENT TO DETAIL CLEAN FLOORS.

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: OBSERVED CEILINGS PANELS STAINED AT R&D BAKING AREA .INSTRUCTED MANAGEMENT TO REPLACE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILINGS PANELS STAINED AT R&D BAKING AREA .INSTRUCTED MANAGEMENT TO REPLACE 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.