EPPLES RESTAURANT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: ALL REFRIGERATION FACILITIES IN FOOD PREP AND STORAGE AREAS FOUND AT IMPROPER TEMPERATURES DURING INVESTIGATION. WALK-IN COOLER AT 47.1F, REFRIGERATED PREP COOLER IN FOOD PREP AREA AT 57.3F, AND UPRIGHT 1-DOOR REACH-IN COOLER NEXT TO REACH-IN FREEZER NEAR FOOD PREP AREA AT 45.4F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNITS AND HAVE THEM SERVICED. CRITICAL VIOLATION 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: 2 WHOLE COOKED HAMS-47.1F, TURKEY-47.3F, EGGS-62.3F, 47.3F, AND 46.7F, COOKED SAUSAGES-58.2F, SAUSAGES-58.2F, HAM-53.4F, TURKEY SAUSAGES-53.6F, STEAK-50.7F, SKIRT STEAK-48.8F, SLICED TOMATOES-59.7F, CHOPPED TOMATOES-63.8F, SAUSAGE PATTIES AND LINKS-61.5F, DRESSING-63.5F. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES MUST BE DISCARDED. CRITICAL VIOLATION 7-38-005(A). 70LB VALUED AT $700 DISCARDED.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 8-14-14 ON REPORT #1467433 NOT CORRECTED: -32- MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE FRONT SERVICE. -33- MUST DETAIL CLEAN EXCESSIVE GREASE BUILD UP UNDER THE GRILL. MUST DETAIL CLEAN FRYERS,OVENS,THE HOOD ABOVE THE COOK LINE, COOLERS,PREP TABLES AND SHELVING RACKS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. -34- : MUST DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT,SINKS,THE DISH MACHINE,ALONG WALLS AND IN CORNERS. MUST REMOVE GREASE,FOOD DEBRIS AND POOLING WATER. -35- MUST DETAIL CLEAN WALLS BEHIND THE ENTIRE COOK LINE AND REMOVE EXCESSIVE GREASE BUILD UP. NON COMPLIANT VIOLATION SERIOUS 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE HELD OVER 24 HOURS MUST BE LABELED AND DATED.

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: SEE VIOLATION #29.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM UNUSED COOKING STOVE.

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: CLEAN CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SEE VIOLATION #29.

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: SEE VIOLATION #29.

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: SEE VIOLATION #29

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: CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE ALL STAINED CEILING TILES. CLEAN DUST FROM ALL CEILING VENTS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE ALL BROKEN LIGHT SHIELDS THROUGHOUT.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY PIPE UNDERNEATH DISH MACHINE TABLE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE LONGSTEM METAL THERMOMETERS FOR TAKING FOOD TEMPERATURES,

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE LONGSTEM METAL THERMOMETERS FOR TAKING FOOD TEMPERATURES,

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.