I.H.O.P. Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED (EGGS, SAUSAGE, SOUP, ETC.). INSTRUCTED MUST HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES THAT POTENTIALLY HAZARDOUS FOODS BEING PREPARED. SERIOUS VIOLATION. CITATION ISSUED 7-38-012 (A).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 1591508, ON 12/10/15: #34 POOLING WATER AND DAMAGED/MISSING FLOOR TILES UNDER AND AROUND HOT WATER TANK. MUST REPAIR FLOOR TO MAKE SMOOTH AND CLEANABLE AND REMOVE POOLING WATER. SERIOUS VIOLATION. CITATION ISSUED 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SMALL AMOUNT OF BROWN SUBSTANCE ON METAL SHIELD ON INTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP AND DEBRIS ON FANS AND FAN COVERS INSIDE 2 DOOR REACH IN COOLER BY COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON FAN COVER INSIDE WALK IN FREEZER. 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: OBSERVED DIRT AND DEBRIS ON FLOORS IN SIDE DRY STORAGE ON UPPER LEVEL, AND ON FLOOR UNDER REAR PREP TABLE, NEAR DISHWASHER. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS THROUGHOUT.

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: OBSERVED SEVERAL HOLES IN WALLS THROUGHOUT KITCHEN, DRY STORAGE (UPPER LEVEL) AND ALSO INSIDE STORAGE ROOM UNDER THE STAIRS. INSTRUCTED TO REPAIR AND MAINTAIN ALL HOLES THROUGHOUT.

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: OBSERVED SEVERAL HOLES IN WALLS THROUGHOUT KITCHEN, DRY STORAGE (UPPER LEVEL) AND ALSO INSIDE STORAGE ROOM UNDER THE STAIRS. INSTRUCTED TO REPAIR AND MAINTAIN ALL HOLES THROUGHOUT.

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.