FIRST DRAFT Passes Health Inspection - Chicago Restaurant

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.

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. 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.

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.

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.

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.