HOST INTERNATIONAL INC, CHILIS T-2 Gets Conditional Pass on Health Inspection - Chicago Restaurant

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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND TURKEY HAM 46.7 F-47.1F, COLESLAW 46.5F,LIQUID EGG 49.2F,CHEDDAR CHEESE 48.5F,49.7F,RICE 44.6F, MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOOD MUST BE 40F OR BELOW,MUST PROPERLY COVER ALL CONTAINERS IN THE COOLER;OBSERVED TEMPERATURE OF PREP COOLER CHANGES DUE TO OPENING AND CLOSING OF COOLER DOORS. INSTRUCTED TO NOT OVERFILL CONTAINERS AND USE ADEQUATE AMOUNT OF ICE IN ICE BATHS. MUST MONITOR FOOD AND COOLER TEMPERATURES.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE TIGHT SCREW OF THE EXTERIOR BOTTOM PARTS OF THE DOOR OF WALK IN COOLER. INSTALL PROPER HOLSTERS AND DRAIN LINES FOR SODA GUNS IN BAR AREA.

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 1 PREP COOLER UNCLEAN,MUST 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.

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 1 PREP COOLER UNCLEAN,MUST 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.