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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR FOOD PREP LINE COOLER ACROSS FROM GRILL WITH AN AIR TEMPERATURE OF (44.4F-50.0F).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.MANAGEMENT IMMEDIATELY CALLED FOR REFRIGERATION SERVICE DURING THIS INSPECTION. 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 FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 1 DOOR FOOD PREP LINE COOLER.FOUND CUT TOMATOES AT 47.5F,RANCH SALAD DRESSINGS AT 48.7F,BLUE CHEESE CRUMBS 44.6F,MIXED BEAN/CORN SALAD AT 48.3F,CUT CUCUMBERS AT 47.0F,WHITE/YELLOW SHREDDED CHEDDAR AT 45.2F ETC.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:15 LBS OF FOOD WORTH $40.00 AS STATED BY MANAGER AT THIS TIME.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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE (COCA-COLA) ICE MACHINE.OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MAKER;"ICE USED FOR HUMAN CONSUMPTION".MANAGEMENT INSTRUCTED TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#2098434 DATED:10/06/2017. 33 Observed grease accumulation on the outside of the freezer next to the fryers and in the small electrical compartment of the two door cooler across from the fryers. Instructed facility to clean and maintain. Observed heavy grease buildup on the four door low cooler below the flat top. Instructed facility to clean and maintain. Observed the compartment below the bar exposed handsink to be dirty. Instructed facility to clean and maintain. 01/06/2018 34 Observed the floor at the dish area to be dirty and wet. Instructed facility to clean and maintain dry. 01/06/2018 35 Observed the wall behind the cooking equipment to be dirty with grease and food debris, including the 4 outlets. Instructed facility to clean and maintain. Observed the ceiling tiles near the vents to be dusty and the ceiling tile tracks to be dirty. Instructed facility to clean and maintain. INSTRUCTED MANAGEMENT TO CORRECT AND MAINTAIN ALL NOTED VIOLATIONS BY 6/7/2018. SERIOUS VIOLATION 7-42-090.

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: OBSERVED BROKEN GASKET AT THE LOWER DOOR OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE GASKETS AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED THROUGHOUT THE FOOD PREP AREAS 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSRTUCTED TO PROVIDE BRIGHTER LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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 DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSRTUCTED TO PROVIDE BRIGHTER LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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.