HOST INTERNATIONAL INC, CHILIS T-2 Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 45.5F. IMPROPER TEMPERATURE TO HOLD COLD FOOD AT 40F OR BELOW. CITATION ISSUED,TAGGED COOLER,INSTRUCTED COOLER MUST BE 40F OR BELOW

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: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CHEESE SAUCE WITH GROUND BEEF 50.5F 5LBS,AND 55.8F 5 LBS;SPINACH ARTICHOKE DIP 45.5F 2 LBS ,TOTAL $50.00,MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #160968 ,06-12-09, NOT CORRECTED,SERIOUS VIOLATION: #33-FOUND ALL COOLERS IN PREP AREA UNCLEAN, MUST DETAIL CLEAN ALL COOLERS; #32-ICE BIN IN BAR AREA NOT COVERED MUST PROVIDE LID; #35-VENTILATION IN DISH AREA UNCLEAN,MUST DETAIL CLEAN; #35-BROKEN LIGHT SHIELD MUST BE REPLACED.GIVEN 5 DAYS 02-02-10 TO CORRECT THE VIOLATION

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ATTACHED EQUIPMENT IN DISH AREA UNCLEAN,MUST DETAIL CLEAN;CORNERS OF SODA MACHINE UBCLEAN,MUST CLEAN

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR OF COOLERS AND FAN VENT IN COOLER UNCLEAN,MUST DETAIL CLEAN

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER AND BEHIND EQUIPMENT UNCLEAN,MUST CLEAN. FLOOR IN DISHWASHING IN IN POOR REPAIR, MUST REGROUT.

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: The walls and ceilings shall be in good repair and easily cleaned. GREASY WALLS IN COOKING AREA MUST BE CLEAN;WALLS AROUND DISH AREA UNCLEAN,MUST CLEAN

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. GREASY WALLS IN COOKING AREA MUST BE CLEAN;WALLS AROUND DISH AREA UNCLEAN,MUST CLEAN

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.