HARMONY RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND BASEMENT HANDSINK WITH NO PAPER TOWELS, FOUND BASEMENT EMPLOYEE WASHROOM WITH NO SOAP, AND FOUND 1ST FLOOR PREP AREA HAND SINK WITH NO PAPER TOWELS. MANAGER CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

This violation was corrected during the inspection.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND OUTSIDE GARBAGE AREA OPEN WITH GARBAGE EXPOSED AND OVERFLOWING. FOUND GREASE CONTAINER WITH GREASE ENCRUSTED TO THE TOP, SIDES AND GROUND. INSTRUCTED MANAGER TO CLEAN, CORRECT AND MAINTAIN ATALL TIMES. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-22-16 REPORT #1454352 INSP#218 #33 COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34 FLOORS IN NEED OF CLEANING THROUGH OUT BASEMENT AND REAR PREP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #35 WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES. #36 LIGHT SHEILDS NEEDED IN REAR PREP AREA. MUST INSTALL AND MAINTAIN. #37 EMPLOYEE WASHROOM IN BASEMENT IN NEED OF CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED MANNER. MAY NOT STORE UTENSILS BETWEEN TABLES. MUST CORRECT AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKET NEEDED ON REACH IN COOLER AT SUSHI BAR. MUST CORRECT AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP AND DEBRIS. HOOD VENTILATION WITH HEAVY GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING ABOVE HOOD VENTILATION IN POOR REPAIR. HOLES AND WATER DAMAGE MUST CORRECT AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.

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.