I HOP 1229 Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFED FOOD MANAGER ON SITE. MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TIME TEMPERATURE CONTROLLED FOODS ARE BEING PREPARRED AND SERVED INCLUDING EGGS. PRIORITY FOUNDATION VIOLATION 7-38-012

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PANEL ON SOUTH EAST END OF COOKING LINE BELOW FLAT TOP GRILLE NEEDS TO BE EASILY REMOVABLE FOR REGULAR CLEANING AND NOT BOLTED SHUT. CURRENTLY PANEL IS NOT EASILY REMOVEABLE AND THERE IS EXCESSIVE GREASE ACCUMULATION INSIDE AREA BEHIND PANEL.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE GREASE ACCUMULATION ON INSIDE OF FRYERS. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF FRYERS AND MAINTAIN FRYERS. OBSERVED EXCESSIVE GREASE ACCUMULATION ON BOTTOM OF GRILLES MUST DETAIL CLEAN EXTERIOR OF ALL COOKING EQUIPMENT ON COOKING LINE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED CABINET UNDER ICE BIN AND SOAP DISPENING AREA UNCLEAN WITH SODA SYRUP SPILLAGE AND GREASE ACCUMUALTION. CABINET UNDER SODA DISPENSING AREA NEEDS TO BE CLEANED IN DETAIL AND MAINTAINED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED CABINET UNDER ICE BIN AND SOAP DISPENING AREA UNCLEAN WITH SODA SYRUP SPILLAGE AND GREASE ACCUMUALTION. CABINET UNDER SODA DISPENSING AREA NEEDS TO BE CLEANED IN DETAIL AND MAINTAINED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.