I HOP 1229 Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE NOR CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED WHILE TCS FOODS AREA BEING PREPARED AND SERVED SUCH AS SOUPS, HAMBURGERS, CHICKEN FAJITA, SCRAMBLED EGGS ETC. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED MANAGER ON SITE AT ALL TIMES AND HAVE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION 7-38-012 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AVAILABLE AT THE HAND WASHING SINK IN THE FIRST UNISEX EMPLOYEE/CUSTOMERS WASHROOM. WATER TEMPERATURE 61.1F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIMUM TEMPERATURE OF 100F FOR PROPER HAND WASHING. FACILITY HAS ANOTHER HAND WASHING SINK IN THE SECOND UNISEX WASHROOM FOR EMPLOYEES AND CUSTOMERS TO USE FOR HAND WASHING. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30 LIVE FLIES ON WALLS AND CEILING IN FRONT COFFEE STATION AREA AND REAR DISHWASHING AREA. MUST CLEAN AND SANITIZED AFFECTED AREAS AND WHENEVER NEEDED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE FLYING INSECT PROBLEM. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH COOKING EQUIMNET, REAR DISHWASHING AREA AND UNDERNEATH FOOD STORAGE SHELVING IN 2ND FLOOR STORAGE AREA. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED UNNOPERABLE VENTILATION VENTS IN THE UNISEX WASHROOMS. MUST REPAIR AND MAINTAN OPERABLE MECHANICAL VENTILATION AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED UNNOPERABLE VENTILATION VENTS IN THE UNISEX WASHROOMS. MUST REPAIR AND MAINTAN OPERABLE MECHANICAL VENTILATION AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.