GREAT BUFFET Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HAND-WASHING SIGNAGE AT THE HANDWASHING SINK LOCATED IN THE DISHWASHING AREA. HANDWASHING SIGNAGE MUST BE POSTED AT ALL HANDWASHING SINKS AT ALL TIMES.

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: FOUND A MINIMAL AMOUNT OF BLACK MOLD-LIKE SUBSTANCE THROUGHOUT THE FOOD CONTACT SURFACE OF THE ICE MACHINE LOCATED BEHIND THE PANEL. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS RIBS AT IMPROPER HOT HOLDING TEMPERATURES OF 110F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS(APPROX. 5 LBS AT $20). INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH BELOW VIOLATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, COOKED NOODLES, EGGS ETC.) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 51F - 53F LOCATED IN REACH IN COOLER ACROSS FROM WOK STATION IN REAR PREP AREA. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS(APPROX. 20 LBS AT $100). INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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: OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT THE TIME OF INSPECTION. REACH-IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 60-80 MOUSE DROPPINGS IN THE FOLLOWING AREAS: UNDER SELF SERVICE PEPSI MACHINE AND CAKE SELF-SERVICE STATION. INSTRUCTED MANAGER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN SAID AREAS. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION, 7-38-020(A), CITATION ISSUED

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SHELVES IN PEPSI COOLER IN THE REAR PREP AREA ENCRUSTED WITH FOOD DEBRIS. ALSO NOTED WAS AN EXCESSIVE AMOUNT OF ACCUMULATED GREASE ON ALL FRYERS. ALSO NOTED ENCRUSTED FOOD DEBRIS ON THE DOORS OF ALL COOLERS. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN SAID AREAS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SHELVES IN PEPSI COOLER IN THE REAR PREP AREA ENCRUSTED WITH FOOD DEBRIS. ALSO NOTED WAS AN EXCESSIVE AMOUNT OF ACCUMULATED GREASE ON ALL FRYERS. ALSO NOTED ENCRUSTED FOOD DEBRIS ON THE DOORS OF ALL COOLERS. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN SAID AREAS.

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.