GOLD COAST DOGS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER IN FRONT AREA AT IMPROPER TEMPERATURE 45.5F NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,CRITICAL VIOLATION,CITATION ISSUED ,TAGGED COOLER,INSTRUCTED TO CALL TECHNICIAN TO FIX COOLER,MUST FAX TO CDPH 312-746-4240 WHEN COOLER HAS BEEN FIXED

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: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION,CITATION ISSUED,1 GAL OF RANCH DRESSING-OPEN CONTAINER AT 48.5F,1 GAL OF BARBEQUE SAUCE 48.2 F IN SMALL CONTAINERS,1/2 GAL MUSTARD OPEN CONTAINER 44.5F,1/2 GAL GYROS DRESSING 48.7F,1/4 GAL RANCH DRESSING IN SMALL PACKED CONTAINERS AT 48.2F,MANAGER DISCARDED FOOD ,INSTRUCTED FOOD MUST BE 40F OR BELOW

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. 1 SMALL HANDSINK IN FRONT AREA MUST BE RECAULKED;SANITIZER AND SOAP HOLDER IN 3 COMPARTMENT SINK BECOMING RUSTY MUST BE REPLACED

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN AND MAINTAIN OF EXTERIOR ICE MACHINE;MUST CLEAN ROLLER CART USED TO TRANSPORT BOXES OF FOODS ;CABINET UNDER HOTDOG STEAM TABLE MUST BE CLEAN AND REMOVE UNNECESSARY ITEMS

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER COOLERS MUST BE CLEANED AND MAINTAINED

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER COOLERS MUST BE CLEANED AND MAINTAINED

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.