HOTSPOT GRILL Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK-IN COOLER NOT IN WORKING CONDITION(BROKEN).INSTRUCTED TO REPAIR,MUST MAINTAIN AIR TEMP OF 40F AND BELOW CRITICAL VIOLATION:7-38-005(A) NO CITATION ISSUED

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED MICE DROPPINGS IN DIFFERENT LOCATION OF THE PREMISES:AROUND HOT WATER TANK,UNDER REAR STORAGE SHELVES,INSIDE THE WASH ROOM AND ALONG WALL OF THE PREP AREA.FRONT DOOR NOT RODENT/ INSECT PROOFED,GAP OF 1/2" TO 1" AT BOTTOM OF FRONT ENTRANCE DOOR.INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED,ASO RODENT/INSECT PROOF FRONT DOOR. SERIOUS VIOLATION:7-38-020 NO CITATION ISSUED

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: NO DRAIN BOARD PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE WITH A SLOP TOWARDS THE THIRD COMPARTMENT SINK ALSO MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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: GREASE ON YELLOW PIPE BEHIND THE COOKING EQUIPMENT INSTRUCTED TO 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GRIME ON FLOOR UNDER FRONT COUNTER SOUTH-EAST CORNER INSTRUCYED TO CLEAN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GRIME ON FLOOR UNDER FRONT COUNTER SOUTH-EAST CORNER INSTRUCYED TO CLEAN 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.