Forum 55 Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (HUMMUS, CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED AT THE CUSTOMER SERVING COLD HOLDING STATION IN THE CUSTOMER DINING AREA; 6 LBS OF HUMMUS AT 58F-59F, 8 LBS OF TUNA SALAD AT 54.7F, 15 LBS OF COOKED CHICKEN AT 53.6F-57.2F, 5 DOZEN BOILED EGGS AT 51.3F, 10 LBS OF FRUIT SALAD AT 54.0F, AND 10 LBS OF CHEESE AT 50.5F-52.9F, ALSO OBSERVED 5 LBS OF COOKED PORKED IN A HOT HOLDING UNIT AT 120.2F. PER CHEF ALL ITEMS DISCARDED VALUED AT $402.50. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID POTENTIALLY HAZARDOUS FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES AND ALL HOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 140F AND ABOVE AT ALL TIMES. 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 RUST ON TOP OF THE GREASE TRAP LOCATED IN THE ROOM BEHIND THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS LOCATED AROUND THE GREASE TRAP AND FLOORS WITH STANDING WATER LOCATED UNDER THE POTS AND PANS SHELVE ACROSS FROM THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE DISH MACHINE AND ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT, ALL LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN. OBSERVED MISSING CEILING TILE ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE DISH MACHINE AND ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT, ALL LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN. OBSERVED MISSING CEILING TILE ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.