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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED COOK/FOOD HANDLER IN REAR PREP/COOKING AREA NOT WASHING HANDS NOR WEARING GLOVES. NOTED COOK TOUCHING READY TO EAT FOODS (COOKED SAUSAGE, BACON, BREAD) WITHOUT GLOVES AND NOT WASHING HANDS THAT RESULTS IN HAND CONTAMINATION. INSTRUCTED MANAGER, ALL EMPLOYEES MUST WASH HANDS PRIOR TO FOOD HANDLING. NO BARE HAND CONTACT WITH READY TO EAT FOODS (USE GLOVES, TONGS, SPOONS, SPATULAS ETC.) (CORRECTED DURING INSPECTION - EMPLOYEE STARTS WASHING HANDS AND WEARING GLOVES). CRITICAL VIOLATION 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISH MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM (CHLORINE) CONCENTRATION. INSTRUCTED TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT F, 50 PPM AT F, 100 PPM AT F. DISH MACHINE IS TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL REPAIRED (CORRECTED DURING INSPECTION - TECHNICIAN ON SITE. DISH MACHINE FINAL SANITIZING RINSE NOW AT 100 PPM). CRITICAL VIOLATION 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.

This violation was corrected during the inspection.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HANDSINK IN REAR PREP/COOKING AREA NOT MAINTAINED. EXPOSED HAND SINK IS CLOGGED. UNABLE FOR EMPLOYEE/FOOD HANLDER TO WASH THEIR HANDS. INSTRUCTED TO FIX. (CORRECTED DURING INSPECTION - EMPLOYEE UNCLOGGED EXPOSED HANDSINK DRAINPIPE) CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

This violation was corrected during the inspection.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION, FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, SANDWICHES, SOUPS, COOKED RICE ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. (CORRECTED DURING INSPECTION - A CERTIFIED FOOD MANAGER SHOWED UP AN HOUR LATER) SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES IN REAR PREP/COOKING AREA, MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE.

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: FLOORS ALONG THE WALLS WITH GREASE AND FOOD DEBRIS, UNDERNEATH COOKING EQUIPMENT, ALONG THE WALLS AND IN ALL CORNERS, BEHIND COOLERS AND FREEZERS IN REAR PREP AREA AND FLOOR INSIDE BOILER ROOM MUST BE KEPT CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED FAUCET NECK (RIGHT SIDE) AT 3 COMPARTMENT SINK IN REAR DISH WASHING AREA IN POOR REPAIR WITH EXCESSIVE LEAK AND A PLASTIC WRAPPED AROUND THE SAID FAUCET NECK. INSTRUCTED TO REPAIR.-------MUST PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.---------MUST REPAIR INOPERABLE CEILING VENT INSIDE WOMEN'S WASHROOM.

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: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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.