GOLDEN APPLE RESTAURANT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKS LINE TWO DOOR COOLER FOUND AT 50.4F WITH FOODS SUCH AS HAM AT 50.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 1 LB EACH OF HARDBOILED EGGS AT 50F, FETA CHEESE AT 46.7F, 2 LBS COOKED SAUSAGE AT 75.2F, 5 LBS HAM AT 50.2F.ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $300.00 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES. WAITRESS OBSERVED HANDLING AND BUTTERING READY TO EAT TOAST WITH BARE HANDS. INSTRUCTED MUST NOT HANDLE READY TO EAT FOOD WITH BARE HANDS AS DISCUSSED IN REPORT #1528011 ON 3-19-15. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 5-16-16 #1770841 NOT CORRECTED. #30-: READY TO EAT FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED. BULK FOOD CONTAINERS MUST BE LABELED.#32-UNDERSIDE OF METAL SHELVING ON THE COOKS LINE ABOVE THE WAFFLE COOKERS FOUND WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN. #34-: FLOOR UNDER THE DISH MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.#38- 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.#43- COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.NO SANITIZER WAS DETECTED IN THE CONTAINER. FOUND 0PPM CHLORINE. 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: ALL SHELVING THROUGHOUT THE COOKS LINE WITH GREASE, DIRT AND FOOD DEBRIS. EXTERIOR OF DISH MACHINE GREASE TRAP WITH SAME AND EXCESSIVE RUST. MUST CLEAN ALL AND MAINTAIN. MUST NOT USE CARDBOARD BOXES AS FOOD/NON-FOOD CONTAINERS ON THE COOKS LINE. MUST BE WASHABLE CONTAINERS.

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 FLAT TOP GRILL WITH EXCESSIVE GREASE, FOOD DEBRIS, OLD TIN FOIL AS LINER. MUST CLEAN, MAINTAIN AND REMOVE FOIL. INTERIOR OF THE REAR PREP EXHAUST HOOD WITH EXCESSIVE DUST. 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: FLOORS IN THE FOLLOWING AREAS WITH DIRT, GREASE OR DEBRIS: UNDER ALL COOKS LINE EQUIPMENT, UNDER AND BEHIND REAR POT/PAN AND DRY FOOD STORAGE SHELVING, UNDER BAG IN BOX SODA DISPENSING SYSTEM, THROUGHOUT WALK-IN FREEZER. MUST CLEAN ALL AND MAINTAIN. MUST NOT USE CARDBOARD AS FLOOR MATTING THROUGHOUT.

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: WALLS IN THE FOLLOWING AREAS WITH FOOD SPLATTER, CHIPPING PLASTER/PAINT: REAR PREP AT DISH AREA, THROUGHOUT THE COOKS LINE. INTERIOR WOODEN DOOR OF THE WALK-IN COOLER WITH RAW, CHIPPING AND DAMAGED WOOD. MUST SEAL/PAINT AND MAINTAIN. HOLE IN THE WALL OF THE EMPLOYEE WASHROOM. MUST SEAL.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK UNDER THE THREE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR.

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: LEAK UNDER THE THREE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR.

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.