EPPLES RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED CONTAINER OF COOKED GREEN PEPPERS AND ONIONS AT IMPROPER TEMPERATURE OF 52.2F AT PREP LINE. (MGR STATES COOKED YESTERDAY INSTD TO COOL PROPERLY AND MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL APPROX 3LBS, $10 VALUE. MGR VOLUNTARILY DISCARDED AND DENATURED SAME.

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: PREVIOUS MINOR VIOLATIONS FROM 9/10/15 REPORT 1575346 NOT CORRECTED: 35 CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE ALL STAINED CEILING TILES. CLEAN DUST FROM ALL CEILING VENTS. 36 REPLACE ALL BROKEN LIGHT SHIELDS THROUGHOUT. 40 MUST PROVIDE LONGSTEM METAL THERMOMETERS FOR TAKING FOOD TEMPERATURES. CITATION ISSUED 7-42-090 SERIOUS.

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: CUSTOMER MULTI USE UTENSILS IMPROPERLY STORED ON DINING TABLES. INSTD TO WRAP PROPERLY OR RE SET PLACE SETTING AS CUSTOMERS ARE SEATED. KNIFE IMPROPERLY STORED INBETWEEN PREP COOLER AND STEAM TABLE. INSTD TO STORE PROPERLY.

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: EXTERIOR OF GREASE TRAPS AND ROLLING CARTS WITH RUSTY SURFACES. INSTD TO REMOVE RUST AND MAINTAIN. CUTTING BOARDS AT FRONT LINE, STAINED, WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE AND MAINTAIN CUTTING BOARDS.

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: THE FOLLOWING NOT CLEAN, EXCESSIVE DEBRIS, GREASE ACCUMULATION: INTERIOR BOTTOM AND SIDES OF FRYERS, LEGS, WHEELS, AND ATTACHED PIPING OF ALL COOKING EQUIPMENT, MICROWAVE, CAN OPENER AND HOLDER, STEAM TABLE, PREP TABLES, AND STORAGE SHELVES. INSTD TO CLEAN AND MAINTAIN ALL FOOD/NON-FOOD CONTACT SURFACES.

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: CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND STORAGE SHELVES, FREE OF EXCESSIVE GREASE/DEBRIS ACCUMULATION. PROVIDE FLOOR DRAIN COVERS FOR ALL FLOOR DRAINS WHERE MISSING OR IN POOR REPAIR. SECTIONS OF FLOOR AT MAIN COOK LINE AND IN DISHMACHINE AREA IN POOR REPAIR, MISSING/CRACKED TILES AND WORN GROUT LINES CAUSING EXCESSIVE DEBRIS AND SOME STANDING WATER. INSTD TO RE GROUT BY DISHMACHINE AREA AND REPAIR ALL BROKEN/MISSING FLOOR TILES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT OUT ABOVE EXPOSED HANDSINK IN MAIN PREP AREA. REPLACE LIGHT.

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: MISSING STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE SAME.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MISSING STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE SAME.

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.