GRK GREEK KITCHEN Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - OBSERVED BOTH THE HANDWASH SINK'S PROVIDING A HOT WATER TEMPERATURE OF 79.8F-81.3F AT TIME OF INSPECTION. ALL HANDWASH SINKS MUST MAINTAIN A HOT WATER TEMPERATURE OF 100F AND ABOVE TO ENSURE ADEQUATE HANDWASHING. PRIORITY VIOLATION#:7-38-030(C). CITATION ISSUED. -

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: - OBSERVED A SLIGHT DEBRIS BUILDUP ON THE TUBING INSIDE THE ICE MACHINE. MUST DETAIL CLEAN/HAVE SERVICED 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 DATE MARKING AND DISPOSITION - Comments: - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: - OBSERVED THE PREP COOLERS MISSING THERMOMETERS. MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS TO BE CONSPICUOUSLY PLACED AND EASILY READABLE AND MAINTAIN AT ALL TIMES. -

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: - OBSERVED THE "GRAB AND GO" FOOD ITEMS OFFERED FOR SALE IN THE FRONT DISPLAY COOLER WITHOUT PROPER LABELING. MUST PROVIDE. FACILITY HAS BEEN PROVIDED INFORMATION ABOUT LABEL REQUIREMENTS AT THIS TIME. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: - OBSERVED BULK FOOD ITEMS STORED OUTSIDE OF ORIGINAL CONTAINERS WITHOUT IDENTIFYING LABELS. MUST PROVIDE, AND MAINTAIN. -

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - OBSERVED EMPLOYEE PERSONAL ARTICLES STORED BETWEEN FOOD AND SINGLE SERVICE ITEMS ON THE SHELVES IN THE REAR PREP AREA. MUST REMOVE AND STORE ALL EMPLOYEE PERSONAL ARTICLES AWAY FROM FOOD, UTENSILS, AND EQUIPMENT. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - OBSERVED EMPLOYEE PERSONAL ARTICLES STORED BETWEEN FOOD AND SINGLE SERVICE ITEMS ON THE SHELVES IN THE REAR PREP AREA. MUST REMOVE AND STORE ALL EMPLOYEE PERSONAL ARTICLES AWAY FROM FOOD, UTENSILS, AND EQUIPMENT. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.