G.N.P.H. #EIGHT, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IN USE LOW TEMP DISH MACHINE NOT SANITIZING ON FINAL RINSE CYCLE, NO CHLORINE SOLUTION BEING DISPENSED INTO MACHINE AT THIS TIME OF INSPECTION, TO PROPERLY SANITIZE DISHES, INSTRUCTED MACHINE MUST HAVE 100PPM OF SANITIZING SOLUTION ON FINAL RINSE CYCLE. TAGGED, INSTRUCTED TO RESTRICT USE UNTIL REPAIR, INSTRUCTED TO SET THREE COMPARTMENT SINK UP TO WASH, RINSE AND SANITIZE. CRITICAL CITATION ISSUED: 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AND STORAGE AREAS NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN DAILY,

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: WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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: WALLS/CEILING VENTS IN KITCHEN AND DINING AREAS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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.