G N P H #TWO INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND LINE COOLER (MIDDLE COOLER) NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 49.8 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A). FOUND GUACAMOLE, ENCHILADA SUACE, APPLE SAUCE HELD INSIDE COOLER.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND GUACAMOLE, ENCHILADA SAUCE AND APPLE SAUCE HELD AT IMPROPER TEMPERATURES BETWEEN 49.8 F AND 53.7 F. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. WEIGHT OF FOOD DISCARDED 4 LBS, VALUED AT $10.00. CRITICAL VIOLATION 7-38-005A.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISHMACHINE NOT SANITZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE OR 180 F AT FINAL RINSE. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK UNTIL DISHMACHINE IS SANITIZING. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK CONTAINERS NOT LABELED IN PREP AREA. MUST LABEL ALL BULK CONTAINERS FOR FOODS OUT OF ORIGINAL CONTAINERS/BAGS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD BUILD UP INSIDE REACH IN COOLERS DOOR CORNERS/GASKETS AND ON EXTERIOR OF SINKS AND TABLES IN PREP AREA. MUST CLEAN ALL EQUIPMENT AND MAINTAIN.

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: OBSERVED FOOD BUILD UP ON PREP AREA FLOOR/STANDING WATER ON FLOOR UNDER DISHMACHINE. MUST DETAIL CLEAN FLOOR THROUGHOUT AND KEEP FLOOR DRY.

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 FOOD STAINS ON WALLS BEHIND EQUIPMENT AT PREP AREA. MUST CLEAN ALL WALLS 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING CEILING LIGHT COVERS/END CAPS ABOVE PREP AND DISHWASH AREA. MUST PROVIDE COVERS/END CAPS FOR ALL LIGHT BULBS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING CEILING LIGHT COVERS/END CAPS ABOVE PREP AND DISHWASH AREA. MUST PROVIDE COVERS/END CAPS FOR ALL LIGHT BULBS.

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.