FRANCES' REST & DELI INC Fails Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION FROM REPORT #1764203 5/5/16 #29- NOT CORRECTED.STILL FINDING TORN DOOR GASKET ON WALK IN COOLER .A HELD FOR INSPECTION TAG PLACED ON WALK IN COOLER.MUST REPAIR AND MAINTAIN. .(CRITICAL 7-42-090)

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION FROM REPORT#1764203 5/5/16 #45-STILL IDPH FOOD HANDLER REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS.MUST LABEL REPACKAGED DESSERTS WITH PROPER INFO GIVEN

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Comments: MUST COVER SILVERWARE ON DINING ROOM TABLE

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE TORN BOOTH SEATS IN DINING AREA.MUST REMOVE RUST FROM LOWER SHELVES OF STEAM TABLE AND GRILL TABLES AND PREP TABLES IN BOTH PREP AREAS,RUSTY SHELVING UNITS IN WALK IN COOLER AND DRY FOOD STORAGE AREA.

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: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TABLE,PREP TABLE,CUTTING BOARDS,BUTCHER BLOCK TABLE,EXTERIOR OF FOOD STORAGE CONTAINERS,MEAT SLICER,UDER SIDES OF DISH MACHINE,DISH RACKS,INTERIOR PANEL OF ICE MACHINE,ALL PREP & REACH IN COOLERS AND FREEZERS,ALL STORAGE SHELVES IN WALK IN COOLER,DRY FOOD STORAGE AND WAIT STATION AREA.

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: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN BOTH PREP AREAS,DISH WASHING AREA,MOP SINK AREA,WALK IN COOLER AND DRY FOOD STORAGE AREA.MUST CLEAN DEBRI FROM ALL FLOOR DRAINS.MUST REPAIR OR REPLACE DAMAGED AND BROKEN FLOOR IN VESTIBULE AND AT 2ND ENTRY DOOR,LOOSE FLOOR TRIM AT ENTRY AND IN CENTER IN WALK IN COOLER.MUST REMOVE RUST FROM FLOOR IN DRY FOOD STORAGE AREA AND MAKE SMOOTH AND EASILY CLEANABLE.

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: Inspector Comments: MUST CLEAN DEBRI FROM WALLS IN PREP AREAS.MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL BASES AND WALL TILES IN PREP AREA,DISH WASHING AREA,LOOSE WALL PANELING IN REAR HALLWAY AREA,LOOSE WALL BASE IN WALK IN COOLER.MUST SCRAPE AND PAINT PEELING PAINT ON PILLARS IN DINING AREA.MUST CLEAN LIGHT SHIELDS IN PREP AREAS.MUST REMOVE TAPE FROM WALLS IN REAR PREP AREA TO HOLD WALL TRIM.MUST CLEAN VENT IN DISH WASHING AREA.MUS ADJUST THRESHOLD AT REAR DOOR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: MUST REPLACE MISSING LIGHT SHIELDS IN REAR PREP AREA,OVER ICE MACHINE ,CRACKED LIGHT SHIELD IN DISH WASHING AREA.MUST REPLACE BURNTOUT LIGHT IN REAR PREP AREA

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: MUST PROVIDE A BACK FLOW DEVICE ON MOPSINK AND ICE MACHINE.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector Comments: MUST REPLACE BROKEN THERMOMETER IN GLASS CONDIMENT COOLER.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST REMOVE,ELEVATE,AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN DRY FOOD STORAGE AREA AND WAIT STATION SHELVING UNITS.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Inspector Comments: MUST PROVIDE HOOKS TO HANG WET MOPS

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Inspector Comments: MUST PROVIDE HOOKS TO HANG WET MOPS

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.