FIREHOUSE OF DAN RYAN, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED ONE PREP COOLER AIR TEMPERATURE-47F AND 1 REACH IN COOLER-44.7F NOT MAINTAINED. OBSERVED DOORS ON BOTH COOLERS IN POOR REPAIR,MUST MAINTAIN 40F OR BELOW.MUST REPAIR BOTH COOLERS.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW,-CDI.CRITICAL VIOLATION ISSUED-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: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES IN REACH IN COOLER AT COUNTER AND PREP COOLER.SHRIMP-45.8F,CHICKEN TENDERS-47F,,CORN BEEF-45F, 14-BANANA PUDDING-48F, 9-CUT FRESH FRUIT (WATERMELON,MELONS,PINEAPPLE,ETC)CUPS-49F,TALAPIA-49F.APPROX 65LBS FOOD,COST APPROX $225.00.FOOD WAS REMOVED FROM COOLERS BY MANAGER AND DISCARDED,CDI-CRITICAL VIOLATION ISSUED 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED NO LABELES ON CUT FRUIT CUPS MADE ON PREMISES.MUST INSTALL LABLES.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED EXTERIOR OF ALL FOOD EQUIPMENT NOT MAINTAINED,EXCESSIVE DEBRIS,OLD FOOD ON EXTERIOR OF COOLERS,PREP TABLES, LOWER SHELVES,LEGGS OF TABLES,STORAGE TABLES ,COOLER DOORS, DEEP FRYERS,DRY SPICE BIS-HANDLES,UNUSED DEEP FRYER THRU-OUT PREMISES.ALSO INTERIOR OF ICE MACHINE UPPER PANEL NOT CLEAN.MUST DETAIL CLEAN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MOP BUCKET NOT CLEAN/MAINTAINED,AND WASTE BASKETS ON PREMISES OF DEBRIS.MUST DETAIL CLEAN AND MAINTAIN OR REPLACE.

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: MOP BUCKET NOT CLEAN/MAINTAINED,AND WASTE BASKETS ON PREMISES OF DEBRIS.MUST DETAIL CLEAN AND MAINTAIN OR REPLACE.

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.