HOLLYWOOD GRILL Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY/PREP COOLER NOT MAINTAINED.FOUND PREP COOLER IN THE KITCHEN WITH AIR TEMP OF 45.5F,49.7F AND 52F. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT: COOKED DICED CHICKEN,DICED HAM ,ETC. ALL FOOD DISCARDED AND DENATURED.POUNDS.VALUE. TAGGED UNIT "HELD FOR INSPECTION" DONOT USE. OTHER COOLERS ARE ON PREMISES WITH ADEQUATE AIR TEMPERATURE 40F OR BELOW. 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: POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE DISPLAY/PREP COOLER AT IMPROPER TEMPERATURE: GUACOMOLE AT TEMP OF 44.9F TO 45.9F; HALF CUT AVOCADO AT TEMP OF 62.2F; PRE-COOKED CHORIZO AT TEMP OF 58F; SOUR CREAM AT TEMP OF 54F; DICED CHICKEN AT TEMP OF 57F; BLUE CHEESES AT TEMP OF 48.9F; COOKED AND DICED BREAKFAST SAUSAGE MIXED WITH ONIONS AND OTHER VEGETABLE AT TEMP OF 49.9F; COOKED CHOPPED VEGETABLE AT TEMP OF 48.9F;FOOD DISCARDED AND DENATURED.POUNDS 15,VALUE 250 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED THE COOKED WITH GLOVED HANDS HANDLING READY TO EAT FOOD TOUCHING NON-FOOD CONTACT SURFACES SUCH AS :PUT ON HAIR RESTRAINT,TICKET FOR FOOD ORDER,GARBAGE CAN, WIPING CUTTING BOARDS ETC, THEN GRABBED DICED HAM AND MADE AN OMELET,HANDLED SLIED TOMATOES,SLICED LETTUCE.,CUT PARSLEY NEVER REMOVED HIS GLOVES TO WASH HANDS.INFORMATION GIVEN ON HAND WASHING TO MANAGER,WHICH HE SOLVED THE PROBLEM. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE OIL CONTAINER WITH EXCESS SOLID WASTE OIL ON TOP THE LID,ALSO OIL DRIPPED ON GROUND FORMING PUDDLES BY THE WASTE GREASE BOX.ALSO GARBAGE OVERFLOWING FROM THE FIRST GARBAGE CONTAINER,UNABLE TO CLOSE LID.INSTRUCTED TO CLEAN AND MAINTAIN WASTE OIL CONTAINER GROUND AND GARBAGE CONTAINER TO MINIMIZE RODENT AND INSECT ACTIVITIES 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BASEMENT AREA TO BE USED FOR FOOD PREPARATION,INSTRUCTED TO INSTALL EXPOSED HAND SINK UNDER THE CITY PLUMBING CODE WITH HOT/COLD RUNNING WATER,PROVIDE SOAP AND PAPER TOWEL/HAND DRYING DEVICE BROKEN LID LINER WITH EXPOSED INSULATION INSIDE THE CHEST FREER DOOR,INSTRUCTED TO REPLACE SAID LINER,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,PRESENTLY FOOD PROTECTED/COVERED WITH ORIGINAL PAPER. DIPPER WELL NOT MAINTAINED DISCHARGE HOSE IS WRAPPED WITH DUCT TAPE OR PAPER,INSTRUCTED TO REMOVE AND REPAIR CAUSE.NO TAPE ALLOWED.

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: GREASE BUILD-UP INSIDE THE DEEP FRYER BY THE STOVE ANF REMOVE EXCESS BURNED FOOD FROM INSIDE THE OVEN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESS WATER ON FLOOR UNDER THE UNGROUT FLOOR TILES,IN PREP/ DISH AREAS ,ALSO UNDER THE COOLERS IN THE KITCHEN.INSTRUCTED TO REGROUT FLOOR TILES THROUGHOUT THE KITCHEN AND KEEP AREA DRY. WATER IN BASEMENT FLOOR BY AND UNDER ICE MACHINE AND PREP TABLES.MUST KEEP ALL AREA MENTIONED DRY.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OPENED CEILING METAL SHEET ABOVE WEST CLEAN POT RACK IN DISH ROOM INSTRUCTED TO SEAL.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. WALLS INSIDE THE WALK-IN COOLER(MIDDLE) IN THE BASEMENT WITH EXCESS BLACK SLIME SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN WATER SEEPING FROM WEST WALL INSIDE THE DRY FOOD STORAGE,INSTRUCTED TO SEAL AND MAINTAIN WATER ON FLOOR ON BOTH STORAGE AREA

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN LIGHT SHIELD IN PREP AREA,ALSO LIGHT SHIELD ARE DIRTY WITH EXCESS DUST AND WATER STAINS,INSTRUCTED TO REPLACE BROKEN LIGHT SHIELD,CLEAN AND MAINTAIN

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN LIGHT SHIELD IN PREP AREA,ALSO LIGHT SHIELD ARE DIRTY WITH EXCESS DUST AND WATER STAINS,INSTRUCTED TO REPLACE BROKEN LIGHT SHIELD,CLEAN AND MAINTAIN

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.