EPPLES RESTAURANT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF 1- DOOR REFRIGERATOR AT 53.6F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

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: OBSERVED IMPROPER TEMPRATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE OF 1- DOOR REFIGERATOR SUCH AS 3LBS. MEAT SAUCE 45.6F,7LBS. COOKED PASTA 46.4F,1- DOZEN BOILED EGGS 45.4F,2LBS. CHICKEN 45.2F,1LB. PORK CHOPS 45.8F,1LB. TUNA 47.5F,1LB. COOKED RICE 47.7F,2LBS. COOKED DICED SAUSAGE 47.0F-49.3F,10LBS. STEAK 50.7F,6LBS. SKIRT STEAK 50.0F,2LBS. SLICED GYROS 50.1F,1LB. POTATOE SALAD 47.7F,7LB. FILET MIGNON 47.2F,5LBS. CHICKEN 47.5F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.49LBS.$97(CRITICAL 7-38-005A)

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.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED MANUEL WAREWASHING 3- COMPARTMENT SINK WITHOUT COLD RUNNING WATER AND MISSING COLD WATER FAUCET HANDLE NOT ABLE TO TURN ON COLD WATER TO SET UP SINK TO WASH,RINSE AND SANITIZE UTENSILS.MUST PROVIDE COLD RUNNING WATER AND FAUCET HANDLE AND MAINTAIN 3- COMPARTMENT SINK.(CRITICAL 7-38-030)

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED A HIGH TEMPERATURE DISH MACHINE BEING USED AND NOT PROPERLY SANITIZING OBSERVED 154.0F FOR FINAL RINSE SANITIZING AT THIS TIME.ALSO,BOOSTER AT MACHINE LEAKING WATER ON TO FLOOR AT THIS TIME.MUST HAVE SANITIZING AT 180.0F OR ABOVE ON DISH MACHINE .A HELD FOR INSPECTION TAG PLACED ON UNIT. ONCE REPAIRED FAX LETTER.(CRITICAL 7-38-030)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 15 OR MORE LIVE ROACHES CRAWLING ON WALL ABOVE DISH MACHINE,ON LOOSE WALL BASE BEHIND REACH IN FREEZER,IN CRACKS AND CREVICES OF MISSING WALL TILES BEHIND COOKING EQUIPMENT IN REAR PREP AREA AND DAMAGED WALL BEHIND COUNTER AND FLOOR IN FRONT PREP AREA.ALSO APPX.20 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON UPPER SHELVING UNITS IN REAR DISH WASHING AREA AND NEAR FLOOR DRAIN UNDER ICE MACHINE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/12/17.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,LID ON CHEST FREEZER.MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER.MUST REMOVE FOOD FROM GROCERY STORE BAGS AND PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.

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: MUST CLEAN GREASE AND FOOD DEBRIS FROM FRYER CABINETS,STEAM TABLE,PREP TABLES,STORAGE SHELVES,COUNTER TOPS,POTATOE PEELER,CAN OPENER,CUTTING BOARDS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP AND REACH IN COOLERS,PIPES OF COOKING EQUIPMENT,WALK IN COOLER FAN GUARD COVERS,DISH RACKS,GRILL 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,COOLERS,DISH MACHINE,WALK IN COOLER AND FRONT SERVICE COUNTER.MUST GROUT FLOOR IN DISH WASHING AREA,REAR & FRONT PREP AREA .MUST REPAIR OR REPLACE BROKEN CONCRETE UNDER GREASE TRAP AT 3- COMP SINK.

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: MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES ,WALL BASES IN FRONT & REAR PREP AREA AND DISH WASHING AREA.MUST CLEAN MOLD FROM WALLS IN DISH WASHING AREA,FOOD DEBRIS FROM WALLS IN PREP AND DISH WASHING AREA,STAINED CEILING TILES IN HALLWAY OUTSIDE OF TOILET ROOMS AND DINING AREA.MUST SEAL ALL GAPS AND CRACKS IN WALLS WHERE NEEDED.

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: MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA.

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: MUST REPLACE MISSING VENTILATION VENT COVER IN DISH WASHING AREA.MUST REPAIR OR REPLACE LEAKY PIPE UNDER HAND SINK IN REAR PREP AREA.

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 THERMOMETERS FOR 1- DOOR REFRIGERATOR AND GLASS SMALL COOLER.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE GARDEN HOSE FROM MOP SINK BASIN .MUST ORGANIZE EMPLOYEES BELONGINGS

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE GARDEN HOSE FROM MOP SINK BASIN .MUST ORGANIZE EMPLOYEES BELONGINGS

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.