EXPRESS CORNER Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED TO SANITIZE MULTI USE UTENSILS. OBSERVED EMPLOYEE WASHING PLATES,CUPS AND UTENSILS AT EXPOSED HAND.INSTRUCTED TO USE 3 COMPARTMENT SINKS IN BASEMENT AREA. CRITICAL VIOLATION:7-38-030 HOOOO70718-16

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND TOILET BOWL NOT OPERABLE IN BASEMENT AREA.TOILET BOWL IS FULL WITH HUMAN WASTE AND TOILET PAPER,FOUL ODOR THROUGHOUT THE PREMISES. EMPLOYEE (LADY) STATED THAT THEY ARE USING DOWN THE STEET WASHROOM(ANOTHER BUSINESS)INSTRUCTED TO REPAIR THE PROBLEM.ONLY ONE WASHROOM ON PREMISES.CRITICAL VIOLATION:7-38-030 HOOOO70718-16

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK IN PREP AREA,AND WASHBOWL IN BASEMENT AREA WITHOUT SOAP AND PAPER TOWELS OR NOR HAND DRYING DEVICE.INSTRUCTED TO PROVIDE FOR PROPER HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO70719

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES,WHILE POTENTIALLY HAZARDOUS FOOD WERE HANDLED,TWO CITY SANITATIONS CERTIFICATE POSTED,HOWEVER "IQBAL PATEL" WHICH IS EXPIRED ON 7-27-10; BOTH CERTIFIED FOOD HANDLER NOT ON PREMISES.SERIUOS VIOLATION:7-38-012(a)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 4-21-09, REPORT #158367 (31.INSTRUCTED MGNT. TO HAVE PROPERLY STORE ALL SIMPLE-SERVICE UTENSILS TO PROTECT FROM CROSS CONTAMINATION. #30 SOME FOOD ITEMS NOT LABELED, NEED NAMES AND DATES ANY ALL FOODS ITEMS IN STORAGE. #32 INSTRUCTED MGNT. TO INSTALL A PAPER TASTE HOLDER FOR PREP AREA EXPOSED HAND BOWL AND PROPER TOILET PAPER HOLDER IN RESTORATION IN BASEMENT. #33 SOME SHELVES IN COOLER, DRY STORAGE, INTERERIOR AND EXTERIOR OF EQUIPMENT NEED CLEANING. #34 FLOORS UNDER, AROUND STOCK NEED CLEANING. #35 INSTRUCTED MGNT. TO REPLACE ALL STAIN CEILING TILE THROUGHOUT BUSINESS. #36 INSTRUCTED MGNT. TO HAVE LIGHT SHIELD ON LIGHT IN RESTROOM, NEED LIGHT IN PREP AREA IN BASEMENT AROUND 3 COMP. #41 INSTRUCTED MGNT. TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE RUST FROM GREASE TRAPS,CLEAN AND PAINT.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WASHROOM DOOR MUST BE SELF CLOSED IN STAFF WASHROOM,IN BASEMENT AREA.

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: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST DETAIL CLEAN ALL INTERIOR OF SINKS(1COMPARTMENT,EXPOSED HAND SINK WASH BOWL AND 3 COMPARTMENT SINK)GRIMES AND BLACK SLIME IN IT.DETAIL CLEAN PIPE BEHIND COOKING EQUIPMENT.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CEMENT FLOOR IN BASEMENT AREA,IN DISHAREA AND IN FRONT OF COOLERS BROKEN(HOLES ON THE BOTTOM OF STAIRCASE), INTRUCTED TO REPAIR FLOOR,SURFACE MUST BE SMOOTH AND CLEANABLE,ALSO NON-ABSORBENT MATERIAL.ALSO REPLACE FLOOR TILES ON THE TOP OF STAIRCASE IN PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CEMENT FLOOR IN BASEMENT AREA,IN DISHAREA AND IN FRONT OF COOLERS BROKEN(HOLES ON THE BOTTOM OF STAIRCASE), INTRUCTED TO REPAIR FLOOR,SURFACE MUST BE SMOOTH AND CLEANABLE,ALSO NON-ABSORBENT MATERIAL.ALSO REPLACE FLOOR TILES ON THE TOP OF STAIRCASE IN PREP AREA.

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.