GEORGE HOT DOGS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FACILITIES NOT ABLE TO MAINTAIN PROPER TEMPERATURES. OBSERVED A PREP COOLER, HOLDING POTENTIALLY HAZARDOUS FOODS (MAYO, LETTUCE, GYRO SAUCE) LOCATED IN THE FOOD PREP AREA NOT ABLE TO MAINTAIN THE TEMPERATURE OF 40F OR BELOW, AT THE TIME OF INSPECTION THE AMBIENT AIR TEMPERATURE WAS 59.6F. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH. INSTRUCTED TO REPAIR AND MAINTAIN. CRITICAL VIOLATION 7-38-005(A)

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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; 1/2 LB GYRO SAUCE AT 56.3F, 1/4 LB SHREDDED LETTUCE AT 59.6F, AND 1/2 LB MAYO AT 59.3F. ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AND DENATURED. INSTRUCTED TO MAINTAIN ALL COLD FOODS AT 40F OR BELOW AT ALL TIMES AND MAINTAIN. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED THE INTERIOR OF THE ICE MACHINE, LOCATED IN THE FOOD PREP AREA, WITH AN EXCESSIVE AMOUNT OF A BLACK SUBSTANCE AROUND THE ICE MAKER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 40 RODENT DROPPINGS LOCATED ON AND UNDER THE DRY STORAGE RACKS NEXT TO THE UTILITY SINK IN THE REAR. OBSERVED 5 RODENT DROPPINGS ON THE SODA BOXES ALSO LOCATED IN THE REAR. OBSERVED 10 RODENT DROPPINGS LOCATED ALONG THE WALL UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND SANITIZE SAID AREAS. OBSERVED NO UP TO DATE PEST CONTROL LOG ON SITE. INSTRUCTED TO PROVIDE THE MOST RECENT PEST CONTROL SERVICE RECEIPT AND A PEST CONTROL LOG. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (MAYO, BEEF, POLISH) ARE BEING PREPARED, HANDLED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES FACILITY IS OPENED AND OPERATING. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED A MAJOR LEAK UNDER THE FAR RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK LOCATED IN THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINORS NOT CORRECTED FROM REPORT #1480288 DATED ON 9/11/2014, VIOLATION #32 INTERIOR PANEL OF CHEST FREEZER IN POOR REPAIR, EXPOSED INSULATION BUILD UP. INSTD TO REPAIR SAME. INTERIOR OF CHEST FREEZER. VIOLATION #33 INTERIOR BASIN OF UTILITY SINK NOT CLEAN. CLEAN SAME. INSTRUCTED TO CORRECT PREVIOUS MINOR VIOLATIONS AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING USED AS A SHELF LINER ON THE DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO NOT REUSE CARDBOARD, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE AND MAINTAINED.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING ARE IN NEED OF CLEANING TO REMOVE FOOD AND DIRT DEBRIS; INSIDE OF BOTH FRYERS AND UNDER THE HOT HOLDING UNIT, ALL LOCATED IN THE FOOD PREP AREA. OBSERVED THE INSIDE CABINET OF THE EXPOSED HAND SINK CABINET IN NEED OF CLEANING TO REMOVE DIRT DEBRIS. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT IN THE FOOD PREP AREA AND UNDER THE SHELVES LOCATED IN THE REAR ARE IN NEED OF DETAIL CLEANING TO REMOVE FOOD AND DIRT DEBRIS. INSTRUCTED TO 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: OBSERVED A MINOR LEAK ON THE HOT WATER KNOB OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED VENTILATION THRU OUT FACILITY WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED THE COOK WITHOUT A METAL STEM THERMOMETER TO TAKE TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (HAMBURGER, POLISH) OBSERVED NO THERMOMETER IN THE PREP COOLER LOCATED IN THE FOOD PREP AREA THAT HOLDS POTENTIALLY HAZARDOUS FOODS (HAMBURGER, POLISH)INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED STOCK (BAG OF ONIONS) AND SODA BEING STORED ON THE FLOOR OF THE DRY STORAGE AREA. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED STOCK (BAG OF ONIONS) AND SODA BEING STORED ON THE FLOOR OF THE DRY STORAGE AREA. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.