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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FRONT PREP COOLER MAINTAINING AN IMPROPER TEMPERTAURE OF 55.9F. FOOD IN COOLER HAS BEEN DISCARDED AND DENATURED. A TAG HAS BEEN PLACED ON THE COOLER UNTIL IT MAINTAINS A PROPER TEMPERATURE UNDER 40F. CRITICAL VIOLATION #7-38-005(A)

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 HOLDING TEMPATURES FOR THE FOLLOWING POTENTIALLY HAZARDOUS FOODS: SIX CONTAINERS OF CHICKEN THIGHS THAT WERE PLACED ON THE LEDGE OF THE 3 COMPARTMENT SINK AT IMPROPER TEMPERATURES OF (48.7F, 49F, 58F, 54F, 49.6F, AND 53.2F) AND FISH AT 57.8F, LOCATED IN THE PREP COOLER WERE SLICED TOMATOES (52.3F), TZATZIKI (55.8F), AND CORNED BEEF (55.4F) WITH A TOAL WEIGHT OF 70LBS AND A VALUE OF $150. FOOD MANAGER VOLUNTARILY DISCARDED AND DENATURED THE POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION #7-38-005(A)

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DOOR GASKET OF FRONT PREP COOLER IN POOR CONDITION. INSTRUCTED TO REPLACE.

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: OBSERVED FRYER DOORS WITH GREASE BUILDUP ON, INSIDE AND AROUND THE EQUIPMENT. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE. OBSERVED KNIFE HOLDING RACK WITH BUILDUP FOOD RESIDUE. INSTRUCTED TO DISMOUNT, CLEAN AND SANITIZE.

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: OBSERVED FOOD DEBRIS ON THE FLOORS OF THE KITCHEN, PREP AREA AND WALK IN COOLERS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN AT ALL TIMES. REPLACE MISSING FLOOR TILE NEAR FRYERS.

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: OBSERVED FOOD DEBRIS ON THE FLOORS OF THE KITCHEN, PREP AREA AND WALK IN COOLERS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN AT ALL TIMES. REPLACE MISSING FLOOR TILE NEAR FRYERS.

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.