GOURMET GORILLA Fails Health Inspection - Chicago Catering

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(B-D) OBSERVED A HAND WASHING SINK NOT PROVIDING A WATER FLOW FOR AT LEAST 15 SECONDS. INSTRUCTED TO REPAIR.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 30 RODENT DROPPINGS SCATTERED IN VARIOUS AREAS OF THE FOOD PREP AREA. OBSERVED ABOUT 25 LIVE SMALL FLIES ON THE WALL BY THE FRUIT 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.

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: 3-305.11 OBSERVED AN INSECT LIGHT ABOVE THE PIZZA DOUGH MACHINE. INSTRUCTED TO REMOVE THE PIZZA DOUGH MACHINE AND NOT STORE ANYTHING UNDER THE INSECT LIGHTS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-204.115 OBSERVED THE FINAL RINSE TEMPERATURE GAUGE INADEQUATELY MEASURING THE FINAL RINSE TEMPERATURE OF THE HIGH-TEMPERATURE DISH MACHINE; AT THE TIME OF THE INSPECTION, SAID GAUGE WAS ONLY MEASURING BETWEEN 150F-170F. THE MANAGER VERIFIED THE FINAL RINSE TEMPERATURE OF 180F BY UTILIZING A HIGH-TEMPERATURE DISH MACHINE TEST STRIP. INSTRUCTED TO REPAIR SAID FINAL RINSE TEMPERATURE GAUGE TO REFLECT THE CORRECT FINAL RINSE TEMPERATURE. 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED ONE OF 4 HAND WASHING SINKS NOT PROPERLY TURNING ON IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED ONE OF 4 HAND WASHING SINKS NOT PROPERLY TURNING ON IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN 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.