FIRST DRAFT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203.11 OBSERVED NO HAND WASHING SINK AT THE DRINK PREP STATION LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO PROVIDE A HAND WASHING SINK CONNECTED TO CITY PLUMBING WITH COLD AND HOT RUNNING WATER, SOAP AND PAPER TOWELS OR REMOVE THE COFFEE POT STATION AND WATER JUGS FROM SAID AREA TO EITHER BEHIND THE BAR OR IN THE FOOD PREP AREA WHERE THE FACILITY'S HAND WASHING SINKS ARE LOCATED. PRIORITY FOUNDATION 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE BAR AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOOD AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; OBSERVED ABOUT 2.5 LBS OF COOKED CHICKEN AT 71F DURING THE INSPECTION. INSTRUCTED TO NEVER ALLOW TCS FOODS TO REMAIN AT INADEQUATE HOT HOLDING TEMPERATURES, ALL HOT HOLDING TCS FOODS MUST MAINTAIN 135F OR ABOVE AT ALL TIMES. TOTAL OF TCS FOODS DISCARDED IS $37.50. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; OBSERVED ABOUT 25 LBS OF SWEET POTATO AND POTATO FRENCH FRIES AT 60F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. TOTAL AMOUNT OF FOODS DISCARDED $337.50 PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.18 OBSERVED A CONTAINER OF COOKED CHICKEN WINGS WITH A DISCARD DATE LABEL OF 2/25. INSTRUCTED TO ONLY HOLD READY TO EAT TCS FOODS FOR A MAXIMUM OF 7 DAYS (DAY 1 BEING THE DATE THE PRODUCT WAS PREPARED). MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION WRITTEN UNDER VIOLATION #21.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE (WITH FOOTNOTE) AND REMINDER ON THE BRUNCH MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE (WITH FOOTNOTE) AND A REMINDER ON THE BRUNCH MENU. PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL ITEMS THAT ARE OUT OF THE ORIGINAL PACKAGING.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.112 OBSERVED DEAD INSECTS UNDER THE 3 COMPARTMENT SINK AND UNDER THE DISH MACHINE AS WELL AS ON THE PEST TRAPS. INSTRUCTED TO REMOVE THE DEAD INSECTS, CLEAN AND SANITIZE ALL FLOORS AND MAINTAIN.

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.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED FOOD HANDLERS WITHOUT PROPER HAIR RESTRAINTS/BEARD GUARDS ON WHILE PREPPING FOODS. INSTRUCTED TO PROVIDE.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 OBSERVED WIPING CLOTHS NOT STORED INSIDE OF A SANITIZING BUCKET AND STORED ON THE CUTTING BOARD. INSTRUCTED TO STORE ALL WIPING CLOTHS INSIDE OF A SANITIZING CONTAINER AT ALL TIMES.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED PLATES NOT INVERTED AT THE STORAGE SHELVES CLOSEST TO THE BAR AREA. INSTRUCTED TO INVERT ALL TABLEWARE IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.17 OBSERVED RAW WOOD SURFACES IN VARIOUS AREAS OF THE BASEMENT STORAGE AREA AND DRINK STATION. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 OBSERVED A POROUS STYROFORM LIKE SURFACES IN THE INTERIOR OF THE 3 DOOR PREP COOLER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE AN EASY AND CLEANABLE SURFACE FOR THE INTERIOR OF THE PREP COOLER.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.12 OBSERVED AN EXCESSIVE AMOUNT OF FOOD DEBRIS ON DIRTY DISHES IN THE 3 COMPARTMENT SINK. MANAGER STATES THE DISH WASHER WAS NOT ON DUTY DURING THE INSPECTION. INSTRUCTED TO ADEQUATELY REMOVE ALL FOOD DEBRIS FROM ALL UTENSILS AND EQUIPMENT BEFORE PLACING THEM IN THE 3 COMPARTMENT SINK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED EXCESSIVE FOOD AND GREASE DEBRIS INSIDE OF THE FRYERS, INSIDE OF THE REFRIGERATION UNITS AND UNDER AND AROUND THE FLAT TOP GRILL. INSTRUCTED TO REMOVE ALL GREASE AND FOOD DEBRIS, CLEAN AND SANITIZE ALL COOKING AND REFRIGERATION EQUIPMENT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED OUTSIDE DUMPSTER AREA NOT MAINTAINED WITH OUTSIDE DUMPSTER LIDS NOT TIGHT FITTING, GARBAGE (OIL AND BEER CONTAINERS) LEFT ON THE GROUND AREA AROUND THE DUMPSTER, AS WELL AS THE GREASE DUMPSTER LID NOT TIGHT FITTING, THE GREASE DUMPSTER LID WITH ACCUMULATED GREASE DEBRIS AND THE GROUND AREA AROUND THE GREASE DUMPSTER WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO ALWAYS MAINTAIN ALL DUMPSTER/GREASE DUMPSTER LIDS TIGHT FITTING AT ALL TIMES, CLEAN THE GROUND AREA AROUND ALL DUMPSTERS AND NEVER ALLOW GARBAGE TO OVERFLOW. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.116 OBSERVED THE EXTERIOR OF THE GARBAGE CANS WITH ACCUMULATED DEBRIS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED EXCESSIVE ACCUMULATED FOOD, GREASE AND DIRT DEBRIS ON THE FLOORS THROUGHOUT THE ENITRE FOOD PREP AREA. OBSERVED ACCUMULATED DUST DEBRIS AND FOOD SPLATTERS ON THE WALLS IN THE FOOD PREP AREA. OBSERVED ACCUMULATED DIRT DEBRIS IN THE BASEMENT STORAGE AREA AND ON THE FLOORS BEHIND THE BAR AREA. OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN SAID AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED ALL OF THE FOOD HANDLERS CERTIFICATES ARE EXPIRED. INSTRUCTED TO RENEW AND MEET REQUIREMENT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.