GSB CAFE Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. THE FINAL RINSE CYCLE MUST REACH 180 DEGREES FOR PROPER UTENSIL SANITATION. ALSO, THE TEMPERATURE GAUGE DOES NOT DISPLAY THE FINAL RINSE TEMPERATURE PROPERLY. MUST REPAIR GAUGE. CRITICAL CITATION ISSUED 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: NOTED EVIDENCE OF RODENT INFESTATION ON SITE. NOTED APPROXIMATELY 150 OR MORE MICE DROPPINGS SCATTERED UNDER THE SOUP SERVICE STATION, UNDER THE COOKIE SERVICE STATION, IN THE HOT ZONE PREP AREA UNDER COUNTER TOPS, ALONG WALLS, IN THE SALAD PREP AREA, IN THE PIZZA SERVICE AREA, ON EQUIPMENT, IN CABINETS,IN THE UNUSED PREP AREA, IN THE SANDWHICH PREP AREA, UNDER SINKS AND THROUGHOUT PREMISES. MUST REMOVE DROPPINGS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. CRITICAL CITATION ISSUED 7-38-020

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: NOTED EVIDENCE OF RODENT INFESTATION ON SITE. NOTED APPROXIMATELY 150 OR MORE MICE DROPPINGS SCATTERED UNDER THE SOUP SERVICE STATION, UNDER THE COOKIE SERVICE STATION, IN THE HOT ZONE PREP AREA UNDER COUNTER TOPS, ALONG WALLS, IN THE SALAD PREP AREA, IN THE PIZZA SERVICE AREA, ON EQUIPMENT, IN CABINETS,IN THE UNUSED PREP AREA, IN THE SANDWHICH PREP AREA, UNDER SINKS AND THROUGHOUT PREMISES. MUST REMOVE DROPPINGS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. CRITICAL CITATION ISSUED 7-38-020

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.