GOLDEN CRUST PIZZERIA Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE.OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE WHICH USED FOR HUMAN CONSUMPTION.MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED 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: FOUND EVIDENCE OF RODENT DROPPINGS APPROXIMATELY 40 RODENT(RAT)DROPPINGS IN CLUTTERED BASEMENT STORAGE AREAS AND APPROXIMATELY 20 LIVE FRUIT FLIES IN THE CORNER NEXT TO KITCHEN DISHWASHING 3 COMPARTMENT SINK AREAS,1O LIVE FRUIT FLIES IN BAR AREA ALSO,THE REAR KITCHEN EXIT DOOR THAT OPENS TO THE OUTSIDE IS NOT INSECT/RODENT-PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM RIGHT CORNER OF SAID DOOR.INSTRUCTED TO REMOVE FRUIT FLIES,CLEAN AND SANITIZE ALL AFFECTED AREAS IN DETAIL AND MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM/CORNERS TO PREVENT-PEST ENTRY AND PEST CONTROL SERVICE IS NOW RECCOMENDED. 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE BOX NOT CLEANED, MAINTAINED OR RODENT PROOF. OBSERVED WASTE GREASE ON GROUND AND WASTE ENCRUSTED GREASE ON TOP LID AND SIDES OF GREASE CONTAINER. INSTRUCTED TO DETAIL CLEAN GREASE CONTAINER AND ON GROUND TO PREVENT INSECT AND RODENT NUISANCE. SERIOUS VIOLATION ISSUED 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: KITCHEN BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY FOODS STORED AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND WOODEN SHELVINGS ARE IN POOR-REPAIR ABOVE THE PREP TABLE NEXT TO THE DISHWASHING 3 COMPARTMENT SINK,MUST REPAIR/REPLACE AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE.

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: MANUAL CAN OPENER ATTACHED TO PREP TABLE, BULK STORAGE CONTAINERS, PREP COUNTERS, COOLERS, EXHAUST HOOD AND FILTERS, DEEP FRYER CABINETS, AND SHELVINGS THROUGHOUT THE KITCHEN AREAS,BEHIND BAR COUNTER AREAS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE 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 BEHIND-UNDER-AROUND ALL HEAVY KITCHEN EQUIPMENTS AND THROUGHOUT THE BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN AND SANITIZE WALLS/CEILING INSIDE THE WALK-IN-COOLER 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN PREP AREAS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNNECESSARY ARTICLES STORED IN THROUGH-OUT BASEMENT STORAGE AREAS AND DRY STORAGE ROOM NEAR THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES DUE TO POTENTIAL PEST-HARBORAGE AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL FOR EASIER CLEANING 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: UNNECESSARY ARTICLES STORED IN THROUGH-OUT BASEMENT STORAGE AREAS AND DRY STORAGE ROOM NEAR THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES DUE TO POTENTIAL PEST-HARBORAGE AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL FOR EASIER CLEANING 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.