GOURMET GORILLA Fails Health Inspection - Chicago Catering

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(E) OBSERVED A MIXED VALVE MOTION SENSORED HAND WASHING SINK AT AN INADEQUATE MAX TEMPERATURE OF 123F FOR HAND WASHING, WHICH IS TOO HOT TO PROPERLY WASH HANDS. INSTRUCTED TO ALWAYS MAINTAIN HAND WASHING SINK HOT WATER TEMPERATURE AT 100F FOR PROPER HAND WASHING AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED NO HAND WASHING CLEANSER AVAILABLE AT THE FRUIT PREP STATION HAND WASHING SINK. INSTRUCTED TO ALWAYS PROVIDE HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED HAND WASHING CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION WRITTEN UNDER ABOVE VIOLATION.

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.

PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED FACILITY INADEQUATELY COOLING TCS FOODS; OBSERVED ABOUT 10 LBS OF HUMMUS IN A CONTAINER TIGHTLY WRAPPED WITH PLASTIC IN THE WALK IN COOLER AT 62F AND ABOUT 15 LBS OF COOKED CHICKEN WRAPS IN CONTAINERS TIGHTLY WRAPPED IN PLASIC IN THE WALK IN COOLER AT INADEQUATE TEMPERATURES RANGING FROM 60F-66F. INSTRUCTED TO ALWAYS USE PROPER COOLING METHODS SUCH AS A BLAST CHILLER OR PROPERLY COOLING THE CONTAINERS OF TCS FOODS IN SMALL BATCHES USING ICE BATH METHODS, INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS ENSURE ALL TCS FOODS COOL FROM 135F-70F WITHIN 2 HOURS AND FROM 70F-41F WITHIN 4 HOURS PRIOR TO STORING THE TCS FOODS IN THE REFRIGERATION UNITS. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11 OBSERVED PREPACKAGED FOODS NOT PROPERLY LABELED WITHOUT THE BUSINESS ADDRESS AND ALLERGEN WARNINGS (IF ANY). INSTRUCTED TO PROVIDE PROPER LABELS FOR ALL PREPACKAGED FOODS.

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: 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 30 LIVE SMALL FLIES AND ABOUT 5 LIVE LARGE FLIES ON VARIOUS AREAS OF THE CEILINGS (FRUIT PREP STATION), ON CARDBOARD BOXES IN VARIOUS AREAS AND FLYING AROUND THE FOOD PREP AREA. OBSERVED ABOUT 10 RODENT DROPPINGS LOCATED IN A CORNER UNDER A SHELF IN THE FOOD PREP AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.13 OBSERVED NO HOT WATER SANITIZING TESTING STRIPS ON SITE FOR THE HIGH TEMPERATURE DISH MACHINE AND THE TEMPERATURE MEASURING GAUGE ONLY REACHING BETWEEN 170F-175F AT THE END OF THE FINAL RINSE. INSPECTOR USED THEIR OWN HOT WATER SANITIZING TESTING STRIPS AND THE SANITIZING TESTING STRIP INDICATED THAT HOT WATER SANITIZING TEMPERATURE IS AT 180F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE AND PROVIDE HIGH TEMPERATURE DISH MACHINE TESTING STRIPS. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED MINOR DUST DEBRIS AND DEAD SMALL FLIES ON THE WALLS IN VARIOUS AREAS OF THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED COLD WATER KNOB NOT FUNCTIONING PROPERLY AT ONE OF TWO HAND WASHING SINKS IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO REPAIR. OBSERVED THE HAND WASHING SINK HOT WATER NOT PROPERLY REMAINING ON AT ONE OF TWO HAND WASHING SINKS IN THE MEN'S TOILET ROOM. INSTRUCTED THAT WATER MUST REMAIN RUNNING FOR AT LEAST 15 SECONDS AT ALL HAND WASHING SINKS.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED NO COVERED RECEPTACLES INSIDE OF THE WOMEN'S TOILET ROOMS. 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: 5-501.17 OBSERVED NO COVERED RECEPTACLES INSIDE OF THE WOMEN'S TOILET ROOMS. 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.