Halal Smash Burger and Phillies Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DURING THE FIRST HOUR OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012.

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: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. NO CERTIFIED FOOD MANAGER ON SITE DURING THE FIRST HOUR OF THE INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT THE INITIAL INSPECTION AND ARRIVED ONE HOUR LATER. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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: NO PAPER TOWELS LOCATED AT THE COOKS LINE HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: DISH AREA HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK NOTED WITH FOOD BOWL INSIDE. INSTRUCTED MUST NOT STORE FOOD EQUIPMENT IN THE SINK. HAND WASHING SINK MUST BE ACCESSIBLE FOR USE 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.

PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE THE COOKS LINE THREE DOOR COOLER. EGGS AT 57.2F, AMERICAN CHEESE AT 60.9F, SLICED TOMATOES AT 55.8F, DAIRY BASED GYRO SAUCE AT 54.7. ALL FOODS DISCARDED. 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: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE THREE DOOR COOLER NOTED AT 62.7F WITH TCS FOOD SUCH AS GYRO SAUCE AT 54.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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: NOTED THE FRONT DOOR OF THE ENTRANCE WAY UNABLE TO CLOSE COMPLETELY. OPEN GAP ON THE BOTTOM TOP AND SIDE OF DOOR. INSTRUCTED TO REPAIR TO ALLOW THE DOOR TO COMPLETELY CLOSE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST NOT STORED BAGGED READY TO EAT BREAD ON THE TOP A DIRTY GARBAGE CAN OR DIRECTLY UNDER THE COOKS LINE HAND WASHING SINK. MUST STORE FOODS PROTECTED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: MUST PROVIDE HAT/HAIR AND BEARD RESTRAINTS FOR ALL FOOD HANDLES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIFE IMPROPERLY STORED BETWEEN THE COOKS LINE COOLER AND CUTTING BOARD. MUST PROVIDE A PROPER KNIFE HOLDER OR STORE ON A CLEAN CUTTING BOARD.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED FROM THE FLOORS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE CARDBOARD OR PAPER AS LINER FOR FREEZER AND GLASS WINDOW AT PREP COOLER.----MUST NOT USE PLASTIC CRATES AS ELEVATION FOR STORED ITEMS INDER THE THREE COMPARTMENT SINK. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF ALL FREEZERS AND COOLERS WITH FOOD DEBRIS AND SPILLAGE. DOOR RUBBER GASKETS OF THE DRAWER COOLER WITH ENCRUSTED FOOD DEBRIS. INTERIOR/EXTERIOR OF THE MICROWAVE OVEN WITH FOOD SPILLAGE AND GREASE. MUST CLEAN AND MAINTAIN 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED DIRTY TOILET AND WASHBOWL IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE GREASE RECEPTACLE WITH EXCESSIVE GREASE SPILLAGE ON THE TOP OF THE CONTAINER SPILLING OVER TO THE GROUND. INSTRUCTED TO REMOVE GREASE, CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SOILED MOP HEAD IMPROPERLY STORED IN THE DISH ROOM. SOILED MOPS MUST BE STORED INVERTED IN THE UTILITY SERVICE SINK WHEN NOT IN USE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL EXPANDING SPRAY FOAM THAT IS BUMPY AND UNABLE TO CLEAN THROUGHOUT THE FACILITY BEING USED AS SEALANT FOR OPENINGS AND HOLES MUST BE SMOOTHED DOWN/CUT DOWN TO BE SMOOTH AND CLEANABLE. FLOORS THROUGHOUT THE FACILITY IE: WASHROOM, DISH ROOM, BEHIND COOKS LINE, THROUGHOUT THE KITCHEN AND HALLWAY WITH DIRT, GREASE AND DEBRIS.----FOOD SPLATTERED WALLS THROUGHOUT THE KITCHEN AND DISH ROOM. MUST CLEAN AND MAINTAIN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL EXPANDING SPRAY FOAM THAT IS BUMPY AND UNABLE TO CLEAN THROUGHOUT THE FACILITY BEING USED AS SEALANT FOR OPENINGS AND HOLES MUST BE SMOOTHED DOWN/CUT DOWN TO BE SMOOTH AND CLEANABLE. FLOORS THROUGHOUT THE FACILITY IE: WASHROOM, DISH ROOM, BEHIND COOKS LINE, THROUGHOUT THE KITCHEN AND HALLWAY WITH DIRT, GREASE AND DEBRIS.----FOOD SPLATTERED WALLS THROUGHOUT THE KITCHEN AND DISH ROOM. MUST CLEAN AND MAINTAIN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.