ELLY'S PANCAKE HOUSE Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HAND SINK AT FRONT PREP AREA BROKEN, NO COLD WATER HANDLE PROVIDE AT SAID FAUCET,HOT WATER REACHED OVER 120F,UNABLE TO WASH HANDS.COLD WATER HANDLE PROVIDED DURING THE INSPECTION CRITICAL VIOLATION:7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE) NOT PROTECTED DURING STORAGE. WE OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. BLACK SUBSTANCE INTO ICE CUBES INSIDE THE BOTTOM ICE STORAGE.INSTRUCTED TO CLEAN AND SANITIZE UNIT. 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND LOW TEMP MACHINE NOT MAINTAINED. CHEMICAL SANITIZING DISH MACHINE DOESN'T MEET THE CONCENTRATION REQUIREMENT,PRESENTLY OVER 200ppm,DISH MACHINE IN USE.TAGGED DISH MACHINE "DO NOT USE" MUST USE THREE COMPARTMENT SINK:WASH,RINSE, AND SANITIZE,100ppm. TECHNICIAN ON PREMISES WAS ABLE TO CORRECTED THE PROBLEM,PRESENTLY LOW TEMP DISH MACHINE SANITIZING SOLUTION 100ppm SERIOUS VIOLATION:7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NO ICE BIN COVER PROVIDED AT ICE BIN AT WATER STATION,ACROSS FROM JUICE BOXES. SILVERWARE ON TABLE SETTINGS ARE NOT WRAPPED/COVERED.ALL UTENSILS MUST BE PROPERLY STORED TO PREVENT CONTAMINATION

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VENT COVER ABOVE COOKING EQUIPMENT WITH DUST BUILD-UP, INSTRUCTED TO CLEAN.

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: GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTATIN

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN LIGHT SHIELD AT DISH ROOM BY THE SOUTH DOOR,INSTRUCTED TO REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN LIGHT SHIELD AT DISH ROOM BY THE SOUTH DOOR,INSTRUCTED TO REPLACE.

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.