ELLY'S PANCAKE HOUSE Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FOOD HANDLING EMPLOYEE NOT WASH THEIR HANDS AFTER TAKING OFF THEIR GLOVES AND PUTTING ON NEW GLOVES TO PREPARE FOOD. MANAGEMENT INSTRUCTED TO INFORM EMPLOYEES WHEN HAND WASHING IS NECESSARY. PRIORITY 7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO ADDITIONAL EXPOSED HAND WASHING SINK AT THE FOOD PREP LINE THAT IS CONVENIENT TO USE. MANAGEMENT INSTRUCTED TO INSTALL AN ADDITIONAL EXPOSED HAND WASHING SINK ON THE OPPOSITE END OF THE FOOD PREP LINE SUPPLIED WITH HOT AND COLD RUNNING WATER AND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED DIRTY DISHES AND UTENSILS AND SCRUB PADS STORED IN THE EXPOSED HAND WASHING SINK IN THE FRONT PREP AREA OF THE COFFEE STATION. MANAGEMENT INSTRUCTED TO KEEP THE HANDWASHING SINKS ACCESSIBLE FOR USE AND NOT TO STORE ANY UTENSILS OR EQUIPMENT IN THE HAND WASHING SINK. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE VIOLATION FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS WERE PROVIDED AT THE EXPOSED HAND WASHING SINK AT THE END OF THE FOOD PREP LINE. MANAGEMENT INSTRUCTED THAT PAPER TOWELS MUST BE PROVIDED AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). SEE VIOLATION ABOVE FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A BLACK SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE ALL INTERIOR CONTACT SURFACES OF THE ICE MACHINE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EXPOSED INSULATION ON THE INSIDE OF THE DOOR OF THE 1 DOOR PREP COOLER AT THE END OF THE PREP LINE. MANAGEMENT INSTRUCTED TO COVER THE INTERIOR OF THE DOOR WITH A SMOOTH AND EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE FOOD DEBRIS INSIDE OF THE 2 DOOR PREP COOLER NEXT TO THE HAND WASHING SINK AT THE FOOD PREP LINE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SECTIONS OF THE CEILING IN DISREPAIR AT THE FRONT SERVICE PREP AREA IN FRONT OF THE COOK'S LINE. MANAGEMENT INSTRUCTED TO REPAIR THE CEILING DRYWALL IN THIS AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT SHIELDS MISSING FROM THE DISHWASHING ROOM AND THE REAR PREP AREA NEXT TO THE ICE MACHINE. MANAGEMENT INSTRUCTED TO REPLACE ALL MISSING LIGHT SHIELDS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT SHIELDS MISSING FROM THE DISHWASHING ROOM AND THE REAR PREP AREA NEXT TO THE ICE MACHINE. MANAGEMENT INSTRUCTED TO REPLACE ALL MISSING LIGHT SHIELDS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.