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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 75 ONE OUNCE EACH OF HALF AND HALF CREAMER STORED INSIDE A CREAMER BOWLS ON TOP THE DINING TABLES,FOR CUSTOMERS TO USE.TEMPERATURE OF THE CREAMER WAS 66.7F AND 67.8F, THE CREAMER HAD A LABEL OF "KEEP REFRIGERATOR". HALF AND HALF CREAMER WERE MIXED WITH OTHER NON REFRIGERATOR CREAMERS. CREAMER WERE REMOVED FROM TABLES AND DISCARDED,75 EACH,VALUE 10.INSTRUCTED TO KEEP CREAMER ON ICE. CRITICAL VIOLATION:7-38-005(A)

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD HANDLER ON PREMISES,WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED:FRESH EGGS,HAM,CREAMY SOUPS,VARIOUS KIND OF MEAT,ETC.A CERTIFIED FOOD HANDLER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED,STORED AND SERVED.PREMISES IS A 24 HOURS OPERATION. CERTIFIED FOOD HANDLER REPORTED ON PREMISES AT 9:15 AM. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP INSDE THE DEEP FRYER AND UNDER THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.OBSERVED UNCRUSTED FOOD ON CONTAINERS OF DRY FOOD ABOVE THE PREP LINE IN THE KITCHEN,INSTRUCTED TO CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT AND BROKEN WALL ON CEILING ABOVE THE PREP LINE,INSTRUCTED TO REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. DUST BUILD-UP ON CEILING FAN IN PREP AREA,INSTRUCTED TO CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT AND BROKEN WALL ON CEILING ABOVE THE PREP LINE,INSTRUCTED TO REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. DUST BUILD-UP ON CEILING FAN IN PREP AREA,INSTRUCTED TO CLEAN 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.