GREAT BUFFET Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLERS AMBIENT AIR TEMP AT 57.7F. UNIT MUST HOLD AT 40F OR BELOW. INSTRUCTED TO HAVE UNIT SERVICED. UNIT STORES CUT RAW VEGETABLES, EGGS AND IMITATION CRAB MEAT. EGGS AND CRAB MEAT DISGARDED AS DESCRIBED IN VIOLATION #3. CITATION #HOOOO63681 ISSUED FOR INADEQUATE FOOD PROTECTION PER CHICAGO MUNICIPAL CODE. COURT HEARING ON THURSDAY JAN. 13, 2011 AT 400 W SUPERIOR ROOM 107 AT 9:00AM.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOOD ITEMS IN THE PREP COOLER MENTIONED IN VIOLATION #2: A DOZ EGGS @ 56.9F, 1/2 LB OF IMITATION CRAB MEAT @ 52.2F, 1/2 LB OF COOKED PORK @ 51.3F AND 1 LB OF RAW SQUID @50.1F. VALUE OF ITEMS ACCORDING TO MANAGER WAS $15.00. DISGARDED A TOTAL OF 4LBS OF FOOD. ALSO OBSERVED IN WALK-IN FREEZER UNCOVERED CHICKEN AND BEEF. INSTRUCTED MANAGER THAT ALL FOODS MUST BE COVERED OR WRAPPED TO AVOID CONTAMINATION OR FREEZER BURN. CITATION #H00063681 ISSUED FOR INADEQUATE FOOD PROTECTION PER CHICAGO MUNICIPAL CODE. COURT HEARING ON THURSDAY JAN. 13, 2011 AT 400 W SUPERIOR, ROOM 107 AT 9:00AM.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED THIRTY MOUSE DROPPINGS ALONG WALL BY BULK STORAGE CONTAINERS, BY TWO COMP SINK ON FLOOR AND SHELF AND IN REAR ALONG WALL NEAR REAR EXIT DOOR. REAR EXIT DOOR NOT COMPLETELY RODENT PROOF; MUST RODENT PROOF DOOR. CITATION #H000063682 ISSUED FOR IMPROPER PEST CONTROL PER CHICAGO MUNICIPAL CODE. COURT HEARING ON THURSDAY JAN. 13, 2011 AT 400 W SUPERIOR, ROOM 107 AT 9:00AM.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: ICE DISPENSER AT SODA MACHINES, INTERIOR BOTTOM CABINETS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, INTERIORS OF REFRIGERATION UNITS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS IN CORNER AREAS WHERE NEEDED TO REMOVE MOUSE DROPPINGS NOTED.

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: The walls and ceilings shall be in good repair and easily cleaned. MUST CORRECT THE FOLLOWING: SEAL OPENINGS AROUND ALL PIPES LEADING INTO CEILING, CLEAN CEILING VENTS TO REMOVE DUST IN DINING AREA, KITCHEN AND WASHROOMS, REPLACE WATER DAMAGED CEILING TILES IN PRIVATE DINING ROOM, KITCHEN AND WASHROOMS. REPLACE WALL TILE ALONG WALLBASE IN KITCHEN UNDER DISHMACHINE AND AT TWO COMP SINK IN KITCHEN. CLEAN INTERIORS OF LIGHT SHIELDS WHERE NEEDED TO REMOVE INSECTS AND DUST.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CORRECT THE FOLLOWING: SEAL OPENINGS AROUND ALL PIPES LEADING INTO CEILING, CLEAN CEILING VENTS TO REMOVE DUST IN DINING AREA, KITCHEN AND WASHROOMS, REPLACE WATER DAMAGED CEILING TILES IN PRIVATE DINING ROOM, KITCHEN AND WASHROOMS. REPLACE WALL TILE ALONG WALLBASE IN KITCHEN UNDER DISHMACHINE AND AT TWO COMP SINK IN KITCHEN. CLEAN INTERIORS OF LIGHT SHIELDS WHERE NEEDED TO REMOVE INSECTS AND DUST.

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.