EMA Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK OBSTRUCTED WITH HOSE HOOKUP IN THE MAIN KITCHEN FOOD PREP AREA WHILE EMPLOYEES WERE ACTIVELY COOKING AND PREPPING FOOD. INSTRUCTED TO REMOVE HOSE ON FAUCET, EXPLAINED HANDWASHING SINKS MUST ALWAYS BE AVAILABLE FOR STAFF TO USE.PRIORITY FOUNDATION VIOLATION 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 HANDSINK IN THE MAIN KITCHEN FOOD PREP AREA WHILE EMPLOYEES WERE ACTIVELY COOKING AND PREPPING FOOD WITHOUT HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION.PRIORITY FOUNDATION VIOLATION 7-38-030(C).VIOLATION CONSOLIDATED WITH THE ABOVE 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 BLACK MOLD-LIKE SUBSTANCE BEHIND PANEL OF ICE MACHINE DRIPPING INTO ICE.INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION.PRIORITY FOUNDATION VIOLATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR HUMMUS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 53.4f LOCATED IN 4 DR COLD HOLDING UNIT IN COOK AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $100.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR DRAINS WITH HEAVY BUILDUP OF GREASE AND FOOD DEBRIS BY COOK STATION. OBSERVED BROKEN GLASS AND DEBRIS IN FRONT BAR AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN AS A MEANS OF PREVENTING PEST ACTIVITY AND POTENTIAL FOOD CONTAMINATION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR DRAINS WITH HEAVY BUILDUP OF GREASE AND FOOD DEBRIS BY COOK STATION. OBSERVED BROKEN GLASS AND DEBRIS IN FRONT BAR AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN AS A MEANS OF PREVENTING PEST ACTIVITY AND POTENTIAL FOOD CONTAMINATION.

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.