HARD ROCK CAFE Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURES OF WALK IN COOLER AT THE REAR TO BE IMPROPER AT 46.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER INSIDE WALK IN COOLER AND SERVICE COOLER:-PASTA 54.9F,COLE SLAW 50.7F,TURKEY 59.4F,TOMATOES 51.1F,EGGS 54.1F,EGGS 46F, BEANS 49.8F, TOMATOES (SALSA) 54.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 147 LBS OF PRODUCTS WORTH $296.00 THROUGH DENATURING PROCESS. INSTRUCTED TO ALWAYS MONITOR FOOD TEMPERATURES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED ROACH OVER 5 LARGE ROACH ACTIVITY ALONG WALL OF KITCHEN BEHIND STOVE, BY THE DISH WASHER AREA AND BY THE ICE MACHINE. ALSO NOTED OVER 10 FLYING INSECTS ON WALLS AND CABINETS AT THE FRONT BAR AREA.INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS.RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED (SOUPS, CHICKEN, BEEF ETC).INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED SOME BULK ITEMS NOT LABELED. INSTRUCTED TO LABEL ALL BULK ITEMS AT THE KITCHEN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS (PLATES, CUPS, BOWLS ETC) ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED A SLIGHT DISCOLORATION INSIDE UPPER COMPARTMENTS OF ICE MACHINES AT THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN AND MAINTAIN MEAT SLICER AT THE REAR BY THE ICE MACHINE AREA EVEN WHEN NOT IN USE.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED A SLIGHT DISCOLORATION INSIDE UPPER COMPARTMENTS OF ICE MACHINES AT THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN AND MAINTAIN MEAT SLICER AT THE REAR BY THE ICE MACHINE AREA EVEN WHEN NOT IN USE.

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.