GOLDEN HOOK FISH, CHICKEN Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT THE HANDWASHING SINK IN THE DISHWASHING AREA AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. OPERATOR PURCHASED AND PROVIDED PAPERTOWELS AT THE HANDSINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED CHICKEN NOT IN SOUND CONDITION IN FOOD PREP AREA COOLER; APPROX ONE AND A HALF LBS OF CHICKEN SPOILED AND SMELLED RANCID. INSTRUCTED TO DISPOSE IN TRASH AND DENATURED. PRIORITY VIOLATION 7-40-050(A). CITATION ISSUED.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED FOOD ITEMS NOT AT THE PROPER INTERNAL TEMPERATURE, SLICED TOMATOS AT 65.5F AND SLICED CHEESE AT 64.7F IN PREP AREA COOLER. INSTRUCTED TO DISPOSE IN TRASH AND DENATURED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT TEMPERATURE THERMOMETER INSIDE OF COOLER IN THE FRONT SERVING AREA AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO/MISSING LABELS ON FOOD ITEMS, FLOUR, SUGAR, SALT AND CONDIMENTS (HOT/MILD SAUCES) IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOG BOOK ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD ON LEFT SIDE OF HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO INSTALL SPLASH GUARD ON LEFT SIDE OF HANDWASHING SINK DISHWASHING AREA TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE WITH NO HAIRNET/HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOOD ITEMS (BREAD/BUNS) BEING STORED IN PLASTIC GROCERY BAGS IN FOOD PREP AREA AND IN COOLER IN THE FRONT SERVICE AREA. INSTRUCTED TO USE FOOD GRADE CONTAINERS/FREEZER BAGS TO STORE FOOD ITEMS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED COOLER DOOR HANDLE IS BROKEN IN THE BACK AREA OF FACILITY. INSTRUCTED TO REPAIR/REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BUILD UP OF ICE ON THE FLOOR OF THE WALK IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO/BROKEN SELF CLOSING DOOR AT THE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO TRASH CAN LID/COVER IN THE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF DEBRIS AND DIRT ON CEILING TILES IN THE FOOD PREP AREA AND NOTICED BROKEN OR MISSING CEILING TILES IN THE WAITING/DINING AREA. INSTRUCTED TO CLEAN/REPLACE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED/OLD EQUIPMENT (COOLER) IN FOOD PREP AREA. INSTRUCTED TO REMOVE FROM PREMISES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DIRTY HOOD FILTERS IN THE FOOD PREP AREA OVER THE FRYERS/GRILL AND DIRTY VENT FILTERS OVERHEAD IN THE CEILINGS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DIRTY HOOD FILTERS IN THE FOOD PREP AREA OVER THE FRYERS/GRILL AND DIRTY VENT FILTERS OVERHEAD IN THE CEILINGS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.