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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMP DISH MACHINE NOT REACHING FINAL RINSE TEMP OF 180F. FINAL RINSE WAS ONLY 170F. MANAGER CALLED THE MAINTENANCE AND HE WAS ABLE TO FIXED THE DISH MACHINE. FINAL RINSE IS NOW AT 180F. CITATION ISSUED CRITICAL.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EVIDENCE OF LIVE FRUIT FLIES ON THE CEILING AND WALLS IN THE BAR OVER 8 TOTAL. MUST ELIMINATE FRUIT FLIES AND CLEAN THE WALLS AND CEILING AND FLOOR DRAIN. CITATION ISSUED SERIOUS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK.(MISSING ONE DRAIN STOPPER NOTED).

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: MUST CLEAN IN DETAIL UNDERNEATH THE HOT HOLDING SHELVING IN THE COOKS AREA, ALL THE INTERIOR OF THE MICROWAVE OVENS,ALL EXTERIOR OF THE GARBAGE CANS IN THE PREP AREA AND INTERIOR PANEL OF THE ICE MACHINE SANITIZE 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE AND ALL CORNER ,UNDER AND BEHIND ALL COOKING EQUIPMENT,COOLER, PREP TABLE, UNDER THE 3 COMPT SINK, AND BY THE DISH MACHINE AREA 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: MUST CLEAN THE WALLS BY THE DISH AREA, WALLS BEHIND ALL THE COOKING EQUIPMENT, THE CEILING VENT ABOVE THE PREP TABLE, VENT ABOVE THE DISH MACHINE, FAN COVER INSIDE THE REACH IN COOLER AND MAINTAIN. ALL CEILING LIGHT SHIELD WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. METAL LINING ON THE CEILING BY THE DISH MACHINE RUSTED. MUST REMOVE RUST OR REPLACE.

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: MUST CLEAN THE WALLS BY THE DISH AREA, WALLS BEHIND ALL THE COOKING EQUIPMENT, THE CEILING VENT ABOVE THE PREP TABLE, VENT ABOVE THE DISH MACHINE, FAN COVER INSIDE THE REACH IN COOLER AND MAINTAIN. ALL CEILING LIGHT SHIELD WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. METAL LINING ON THE CEILING BY THE DISH MACHINE RUSTED. MUST REMOVE RUST OR REPLACE.

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.