GOLDEN APPLE RESTAURANT Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: READY TO EAT FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED. BULK FOOD CONTAINERS MUST BE LABELED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: COOKS LINE KNIVES MUST BE STORED IN A PROPER CONTAINER. TABLE TOP CAN OPENER FOUND WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: UNDERSIDE OF METAL SHELVING ON THE COOKS LINE ABOVE THE WAFFLE COOKERS FOUND WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN. MUST NOT USE A PLASTIC MILK CRATE AS LEGGING FOR THE DISH MACHINES BOTTOM SHELVING. FLOOR MUST BE ACCESSIBLE FOR CLEANING, EQUIPMENT LEGS MUST BE CLEANABLE.

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: EXTERIOR OF THE DISH MACHINE WITH EXCESSIVE DIRT. MUST 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: FLOOR UNDER THE DISH MACHINE WITH DIRT AND DEBRIS. MUST 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING END CAPS ON LIGHT SHIELD TUBING IN THE REAR DRY STORAGE. MUST REPLACE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXTREMELY SLOW DRAIN AT THE DISH EXPOSED HAND SINK. MUST REPAIR. MUST INSTALL AN EXPOSED HAND SINK ON THE COOKS LINE WHERE RAW AND READY TO EAT FOODS ARE PREPARED AND SERVED, GLOVES ARE USED TO REPLACE BARE HAND CONTACT AND FREQUENT HAND WASHING IS NEEDED.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXTREMELY SLOW DRAIN AT THE DISH EXPOSED HAND SINK. MUST REPAIR. MUST INSTALL AN EXPOSED HAND SINK ON THE COOKS LINE WHERE RAW AND READY TO EAT FOODS ARE PREPARED AND SERVED, GLOVES ARE USED TO REPLACE BARE HAND CONTACT AND FREQUENT HAND WASHING IS NEEDED.

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.