HOST INTERNATIONAL INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT PREP DISPLAY COOLER WITH AN AIR TEMPERATURE OF 48.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS ASSORTED DELI MEAT SANDWICHES,SPINACH CROISSANTS. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.

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 FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE FRONT PREP DISPLAY COOLER.OBSERVED ASSORTED DELI MEAT SANDWICHES,SPINACH CROISSANTS AT (49.0F-57.1F).MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX: 25#?S OF FOOD WORTH $540.00 AS STATED PER MANAGER.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND REMOVE RUSTS ON TOP OF GREASE TRAP BOX AND SEAL USING A NON-TOXIC FINISH 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRTY FLOORS BEHIND/AROUND THE GREASE TRAP BOX AT THE DISHWASHING 3 COMPARTMENNT SINK.INSTRUCTED TO CLEAN FLOORS/FLOOR DRAIN IN DETAIL AND MAINTAIN.

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: REMOVE DUSTS ACCUMULATIONS ON WALLS/CEILINGS INSIDE THE WALK-IN-COOLER AND DETAIL CLEAN AND SANITIZE WALLS/CEILINGS AT REAR PREP AREA TO REMOVE FOOD SPLASHED DEBRIS 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT-OUT LIGHT BULB INSIDE THE REAR 2 DOOR STAND-UP COOLER ACROSS FROM THE DISHWASHING 3 COMPARTMENT SINK.INSRTUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING.

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: OBSERVED BURNT-OUT LIGHT BULB INSIDE THE REAR 2 DOOR STAND-UP COOLER ACROSS FROM THE DISHWASHING 3 COMPARTMENT SINK.INSRTUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING.

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.