PASS W/ CONDITIONS
Risk 1 (High)
FAT ALBERT Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 26, 2013
Canvass
License #2087634
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOOD, TWO DOZEN EGGS, IN PREP COOLER AT 57.2 DEGREES F. MANAGER VOLUNTARILY DENATURED AND DISPOSED OF EGGS. APPROX. COST $3.00, WT. 4LBS. MUST MAINTAIN AT PROPER TEMPERATURE, 40 DEGREES F. OR BELOW. PREP COOLER AMBIENT TEMPERATURE AT 39.5 DEGREES. CRITICAL VIOLATION, 7-38-005(A).
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #31
MAJOR
Violation Details
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN AND SANITIZE THE CAN OPENER AGAINST WALL OF FOOD BUILD-UP AT REAR. MUST CLEAN.
Why This Matters
Consumers need warning about increased risk from raw/undercooked foods.
Food Code Requirement
Required consumer advisories for raw/undercooked foods.
Specific Requirements
Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.
CDPH Food Code: Section 3-603.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE THE FOLLOWING; MEAT SLICER AND KNIVES/KNIFE RACK AT REAR. MUST CLEAN.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE THE FOLLOWING; MEAT SLICER AND KNIVES/KNIFE RACK AT REAR. MUST CLEAN.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection