GRAND SUB Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVE MORE THAN 30 MICE DROPPING ON SIDE 2 DOOR COOLER, COUNTER LEDGE IN REAR PREP AREA,AND COLD HOLD UNIT FRONT PREP AREA. ALSO, REAR AND FRONT EXIT DOOR NOT RODENT PROOF ( 1/2 INCH GAP). INSTRUCTED TO CLEAN AND SANITIZE AREA OF DROPPING AND RODENT PROOF BOTH DOORS. 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 GARBAGE DUMPTER, DEBRIS AND GREASE ON GROUND AND TOP OF GREASE CONTAINER. INSTRUCTED TO CLEAN GROUND AROUND GARBAGE DUMPTER AND DEGREASE,OUTSIDE,GREASE CONTAINER. SERIOUS VIOLATION 7-38-20

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK NOT MAINTAIN;OBSERVED PUTTY INSIDE FAR LEFT COMPARTMENT. PUTTY WAS REMOVED AND COMPARTMENT BEGIN TO LEAK. INSTRUCTED TO REPAIR OR REPLACE 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO PROVIDE FOOD GRADE FREEZER BAGS.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO PROVIDE FOOD GRADE FREEZER BAGS.

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.