GREAT BUFFET Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING IMPROPER HOT HOLDING TEMPERATURES AT BUFFET LINE: TRAY OF COOKED CHICKEN AT 120.1F, AND TRAY OF COOKED BEEF AT 124.4F. INSTD MGR ON PROPER HOT HOLDING TEMPERATURES OF 140F OR ABOVE AT ALL TIMES. ALL FOOD DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS., $30 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE, OBSERVED UNCOVERED TRAY OF RAW BEEF SHORT RIBS, STORED INSIDE CONTAINER OF UNCOVERED READY TO EAT IMITATION CRAB. INSTD MGR ON PROPER STORAGE OF RAW FOOD AND READY TO EAT FOOD. ALL CRAB DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $50 VALUE. CITATION ISSUED 7-38-005A SERIOUS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: ROACH ACTIVITY NOTED ON SITE. LIVE ROACHES (5 ADULT AND NYMPH) CRAWLING UNDER COOLER AROUND MOTOR HARDWARE AND WATER DRIP TRAY. ALSO NUMEROUS DEAD ROACHES NOTED IN WATER DRIP TRAY FOR COOLER AND AROUND BEVERAGE SYRUP LINES. INSTD TO REMOVE ALL ROACH ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK DRY STORAGE CONTAINERS NOT LABELED. INSTD TO PROPERLY DO SO.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CARDBOARD LINING AND RUSTY SURFACES NOTED ON BOTTOM SHELVES OF PREP TABLES. INSTD TO REMOVE SAME SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE. CUSTOMER SELF SERVICE FROZEN DESSERT MACHINE SPIGOT NOT PROTECTED. INSTD TO PROTECT PROPERLY.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL FOOD AND NON-FOOD EQUIPMENT THRU-OUT NOT CLEAN, WITH EXCESSIVE FOOD DEBRIS ACCUMULATION WHICH INCLUDES: LEGS, WHEELS, AND ALL ATTACHED PIPING OF COOKING EQUIPMENT, WOK STATION, FRYERS, PREP TABLES, STORAGE SHELVES, ALL WIRE RACKS, CAN OPENER, DRY STORAGE CONTAINERS, CABBAGE SHREDDER, MEAT SLICER, RICE HOT HOLDING UNITS, INTERIOR OF ALL COOLERS IN REAR PREP AREA INCLUDING DOORS, RUBBER GASKETS AND ALL ATTACHED MOTOR EQUIPMENT AND INTERIOR OF BUFFET STORAGE CABINETS. INSTD TO CLEAN AND MAINTAIN SAME, FREE OF EXCESSIVE DEBRIS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR TILES AND GROUT NOT MAINTAINED AROUND DISHMACHINE AREA CAUSING STANDING WATER ACCUMULATION. INSTD TO REPAIR CRACKED, MISSING FLOOR TILES AND REPLACE WORN GROUT LINES. FLOOR UNDER COOKING LINE AND ALONG WALLBASE THRU-OUT NOT CLEAN. CLEAN SAME.

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: WALLS BEHIND PREP TABLES AND ALL SINKS NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.

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: WALLS BEHIND PREP TABLES AND ALL SINKS NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.

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.