ELSTON NUGGET INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND 2 DOOR REACH IN COOLER IN KITCHEN MAINTAINING A TEMPERATURE OF 46.4F. TAGGED HELD FOR INSPECTION BY CDPH. INSTRUCTED FACILITY TO REPAIR UNIT SO IT MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL CITATION ISSUED 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: FOUND 24 POUNDS OF POTENTIALLY HAZARDOUS FOODS (PORK, EGGS, CHEESE, BEEF, CREAMER, POTATOES), VALUED AT $40, AT IMPROPER TEMPERATURES RANGING FROM 47.4F TO 55.1F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AND 140F OR ABOVE. CRITICAL CITATION ISSUED 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO LABEL THE LARGE CAN OF LETTUCE IN WALK IN COOLER AND TO MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND TIN FOIL ON FOOD CONTACT SURFACES. INSTRUCTED TO REMOVE AND MAINTAIN SO ALL SURFACES ARE SMOOTH AND EASILY CLEANABLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND PEELING PAINT ON WALL BEHIND 3 COMPARTMENT SINK. INSTRUCTED TO RESEAL WALL AND MAINTAIN TO PREVENT CONTAMINATION.

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: FOUND PEELING PAINT ON WALL BEHIND 3 COMPARTMENT SINK. INSTRUCTED TO RESEAL WALL AND MAINTAIN TO PREVENT CONTAMINATION.

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.