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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP AT HAND WASHING SINK AT MAIN PREP LINE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

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: NO PAPER TOWELS AT MAIN PREP LINE AND AT BAR. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PINK MINERAL BUILD UP INSIDE OF ICE MACHINE IN REAR. MUST CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HOT WATER SANITIZING FINAL RINSE TEMPERATURE AT 168F AT HIGH TEMPERATURE DISH MACHINE. FINAL RINSE TEMPERATURE MUST BE BETWEEN 180-194F. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 46-59F INSIDE OF PREP COOLER. DICED HAM, CORN BEEF, CHOPPED SAUSAGE, LEAFY GREENS AND SLICED CHEESE FOUND AT INTERNAL TEMPERATURE RANGING FROM 46-59F. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE AT 50F INSIDE OF PREP COOLER AT MAIN LINE. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 6 LIVE FLYING INSECTS AT INDOOR BAR AREA(BUMBLEBEES). MUST ELIMINATE EVIDENCE OF PEST ACTIVITY. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION. 7-38-020(a). CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXTREMELY DIRTY FLOORS WITH FOOD SPILLAGE AND GREASE ON FLOORS THROUGHOUT MAIN PREP LINE. MUST CLEAN AND MAINTAIN.

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: OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

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.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION NOT CORRECTED FROM 8/21/2024, REPORT #2600486. #49-NOTED EXCESSIVE GREASE, GRIME, AND FOOD DEBRIS UNDERNEATH BOTH FRYERS IN KITCHEN. INSTRUCTED TO DEEP CLEAN, SANITIZ AND MAINTAIN. #58- NOTED NO ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION ON SITE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION NOT CORRECTED FROM 8/21/2024, REPORT #2600486. #49-NOTED EXCESSIVE GREASE, GRIME, AND FOOD DEBRIS UNDERNEATH BOTH FRYERS IN KITCHEN. INSTRUCTED TO DEEP CLEAN, SANITIZ AND MAINTAIN. #58- NOTED NO ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION ON SITE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.