HUCK FINN DONUTS Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND POTENTIALLY HAZARDOUS FOOD THAT HAS BEEN PREPARED/REMOVED FROM ITS ORIGINAL PACKAGING STORED INSIDE OF THE WALK IN COOLERS IN THE REAR NOT LABELED. INSTRUCTED TO PROPERLY DATE AND LABEL. MAINTAIN SAME.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE STORAGE RACKS INSIDE THE REACH/WALK IN COOLERS AND THE STORAGE RACKS USED TO STORE MULTI-USE UTENSILS IN THE FOOD PREPARATION AREA ARE RUSTY. INSTRUCTED TO REMOVE THE RUST OR REPLACE RACKS. MAINTAIN SAME. -THE REACH IN FREEZERS IN THE FRONT FOOD PREPARATION AREA HAS THICK ICE BUILD UP. INSTRUCTED TO REMOVE. -THE CUTTING BOARDS IN THE FRONT/REAR FOOD PREPARATION AREAS HAVE DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE THOSE CUTTING BOARDS. MAINTAIN A SMOOTH AND EASILY CLEANABLE 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: DETAIL CLEAN AND SANITIZE THE EXTERIOR OF THE DISHMACHINE, DOOR HANDLES AND INTERIOR OF PREP COOLERS.

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: THE FOLLOWING NEEDS TO BE DETAILED CLEANED AND MAINTAINED: -THE CAN OPENER AND THE BASE THAT IT'S STORED IN. -THE INTERIOR OF THE DEEP FRYERS AND OVENS IN THE MAIN COOK LINE AREA. -THE STORAGE RACKS IN THE DISH WASHING, FOOD PREP AREAS AND INSIDE ALL COOLERS. -THE UPPER/LOWER SURFACE OF THE PREP TABLES.

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 IN THE MAIN COOK LINE AREA AND IN THE REAR UNDER THE HAND WASHING SINK AND IN FRONT OF THE MOP SINK NEEDS TO BE REGROUTED. INSTRUCTED TO REGROUT AND MAINTAIN. -THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND FLOORS HAVE THICK SYRUP SPILLS, FOOD, DIRT, GREASE AND OLD STAINED RAGS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT IN THE SIDE STORAGE AREAS, DISH WASHING AREA, MAIN COOK LINE, SERVICE STATION AND STORAGE AREA WHERE THE HOT WATER TANKS ARE LOCATED. INSTRUCTED TO DETAIL 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE OPENINGS IN THE WALL TILES UNDER/AROUND THE DISH WASHING MACHINE AND THE PIPES/CONDUITS IN THE FRONT/REAR AREAS, AND IN THE AREA WHERE THE HOT WATER TANKS ARE NEED TO BE SEALED. INSTRUCTED TO SEAL AND MAINTAIN. -THE WALLS AND CEILING TILES IN THE DISH WASHING AND FOOD PREPARATION AREAS NEED TO BE CLEANED. THE VENTS IN THE TOILET ROOMS AND THE FILTERS IN THE COOKING AREA HAS DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THERE ARE LARGE POTS ON THE PREMISES TOO BIG FOR THE 3-COMPARTMENT SINK THAT'S INSTALLED ON THE PREMISES. INSTRUCTED TO EITHER INSTALL A 3-COMPARTMENT SINK THATS LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST UTENSILS OR REMOVE THE LARGE POTS. -THE FAUCETS ON THE 3-COMPARTMENT SINKS LEAKS PROFUSELY FROM THE BASE, ONE IS HELD TOGETHER BY A WASH CLOTH. INSTRUCTED TO HAVE THE FAUCETS REPAIRED. MUST MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THERE ARE LARGE POTS ON THE PREMISES TOO BIG FOR THE 3-COMPARTMENT SINK THAT'S INSTALLED ON THE PREMISES. INSTRUCTED TO EITHER INSTALL A 3-COMPARTMENT SINK THATS LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST UTENSILS OR REMOVE THE LARGE POTS. -THE FAUCETS ON THE 3-COMPARTMENT SINKS LEAKS PROFUSELY FROM THE BASE, ONE IS HELD TOGETHER BY A WASH CLOTH. INSTRUCTED TO HAVE THE FAUCETS REPAIRED. MUST MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.