GREAT BUFFET Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE (UPON INSPECTOR'S ARRIVAL) WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE UPON INSPECTOR'S ARRIVAL. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. MANAGER ARRIVED AT 1:50PM. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE HAND WASHING SINK LOCATED BY THE 3 COMPARTMENT SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS DURING THE INSPECTION. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114 (A,B,C,D,E,F:1&2) OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM DURING THE INSPECTION. INSTRUCTED TO REPAIR SAID DISH MACHINE SO THAT IT PROPERLY SANITIZES AT 50PPM-100PPM OF CHLORINE AT ALL TIMES. DISH MACHINE TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. INSTRUCTED TO USE 3 COMPARTMENT SINK. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED MINOR DEBRIS ON SODA NOZZLES AND ICE SLOT AT SODA MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED RICE, RAW CHICKEN ETC) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A TWO DOOR PREP COOLER REFRIGERATOR ACROSS FROM THE COOKING EQUIPMENT; ABOUT 5 LBS OF COOKED RICE AT 50F, ABOUT 2 DOZEN EGGS AT 55F, ABOUT 2 LBS OF COOKED CHICKEN AT 56F, ABOUT 2 LBS OF RAW CHICKEN AT 51F AND ABOUT 2 LBS OF RAW SHRIMP AT 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. EMPLOYEE DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A PREP COOLER, WITH TCS FOODS INSIDE, AT AN AMBIENT AIR TEMPERATURE OF 55F DURING THE INSPECTION. INSTRUCTED TO REPAIR AND NEVER STORE TCS FOODS INSIDE OF INADEQUATE REFRIGERATION UNITS. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS OUT OF THE ORIGINAL PACKAGING.

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 ONE LIVE ROACH IN THE DRY STORAGE AREA, AND ABOUT 75 RODENT DROPPINGS IN THE REAR DRY STORAGE AREA AND ABOUT 80 RODENT DROPPINGS LOCATED UNDER THE LOW TEMPERATURE DISH MACHINE AND ABOUT 20 RODENT DROPPINGS SCATTERED AT THE BOTTOM SHELVES OF VARIOUS PREP TABLES. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS, CONTACT PEST CONTROL FOR A SERVICE, AND ELIMINATE ALL INSECT AND RODENT ACTIVTY. 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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED PLATES NOT INVERTED BY THE BUFFET SERVING STATIONS. INSTRUCTED TO INVERT ALL TABLEWARE TO PREVENT FROM POSSIBLE CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS IN THE INTERIOR OF THE FRYERS, IN BETWEEN ALL COOKING EQUIPMENT, AROUND THE WOK STATION, IN THE INTERIOR OF ALL REFRIGERATION UNITS AND AROUND ALL REFRIGERATION UNIT GASKETS. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: 5-402.13 OBSERVED WASTE WATER BACK UP FROM A FLOOR DRAIN DUE TO THE DISH MACHINE BEING OPERATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CONTACT A LICENSED PLUMBER FOR SERVICE AND NEVER ALLOW SEWAGE BACK UP TO OCCUR INSIDE OF THE FACILITY.DISH MACHINE MAY NOT BE USED, INSTRUCTED TO USE THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: 5-402.13 OBSERVED WASTE WATER BACK UP FROM A FLOOR DRAIN DUE TO THE DISH MACHINE BEING OPERATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CONTACT A LICENSED PLUMBER FOR SERVICE AND NEVER ALLOW SEWAGE BACK UP TO OCCUR INSIDE OF THE FACILITY.DISH MACHINE MAY NOT BE USED, INSTRUCTED TO USE THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.