ILLINOIS SPORTSERVICE, INC. Gets Conditional Pass on Health Inspection - Chicago Stadium

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND HOT HOLDING BOXES NOT MAINTAINING PROPER HOT HOLDING TEMPERATURES. FOUND HOT HOLDING BOX AT TEX-MEX STAND #2 AT 101.0F AND TEX-MEX STAND #3 at 98.9F. CRITICAL VIOLATION. CITATION ISSUED. BOTH BOXES WERE ADJUSTED AND REPAIRED DURING INSPECTION. TEMPERATURES AT 141.2F AND 140.3F.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER HOT HOLDING TEMPERATURES. FOUND 5 POUNDS COOKED CHICKEN AT 115.3F, 20 POUNDS COOKED BEEF AT 101.0F, AND 5 POUNDS COOKED PORK AT 100.5F INSIDE HOT BOX AT TEX MEX STAND #2. FOUND 5 POUNDS COOKED BEEF AT 103.5F, 10 POUNDS COOKED CHICKEN AT 102.3F, AND 10 POUNDS COOKED PORK AT 101.0F INSIDE HOT BOX AT TEX MEX STAND #3. FOUND 3 POUND COOKED PORK AT 112.5F INSIDE HOT BOX AT TEX MEX# 5 STAND. FOUND 16 POUNDS OF MIXED ASIAN BUNS AT 46-49F INSIDE WALK IN COOLER. (WOW BAO) SLICED TOMATOES AT 51.9F IN A PAN SITTING ON A BED OF MELTED ICE- INSTRUCTED TO DISPOSE PRODUCTS.(SOUTHSIDE HITMEN GRUNT) CRITICAL VIOLATION.CITATION ISSUED. APPROXIMATELY 75 POUNDS FOOD DISCARDED. APPROXIMATE VALUE AT $400.00

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED 2 FOODHANDLERS HANDLING MONEY THEN PREPARING FOOD USING BARE HANDS WITHOUT WASHING HANDS.(BBQ STAND #148) OBSERVED FOODHANDLER HANDLING MONEY WITHOUT GLOVES AND THEN HANDLE READY TO EAT FOOD. OTHER FOOD HANDLER WAS WEARING ONE GLOVE, PICKING UP BOXES, CONTAINER THEN HANDLING FOOD WITHOUT CHANGING GLOVES.(BELTIN BILL MELTON'S BRATS/SAUSAGE) FOUND FOODHANDLERS(X2) WEARING GLOVES, TAKING MONEY AND PREPARING FOOD ORDERS WITHOUT WASHING HANDS.(WOW BAO) OBSERVED FOODHANDLER WITH GLOVED HANDS TAKING MONEY CHANGING GLOVES TO PREPARE A FOOD ORDER WITHOUT WASHING HANDS.(PUDGES ALL-STAR STAND)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HANDSINK NEEDED AT PREP AREA.(CORN VENDOR-ELOTES SECTION 141)

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INTERIOR OF ICE MACHINE WITH MOLD-LIKE SUBSTANCES IN INTERIOR SURFACES AND THE ICE CHUTE. (B-COMMISARY) SERIOUS VIOLATION. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND NO HOT WATER IN TOILET ROOMS BY NACHO #3 STAND. SERIOUS VIOLATION. CITATION ISSUED. HOT WATER SHUTOFF VALVE WAS TURNED OFF. HOT WATER SHUTOFF VALVE HAS BEEN TURNED BACK ON. HOT WATER PROVIDED FOR WOMEN'S RESTROOMS BY NACHO #3.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE CONTAINER MUST HAVE SELF-DRAINING ICE.(BATTERS BOX BEER) ICE CONTAINER MUST HAVE SELF-DRAINING ICE.(DOWN THE LINE BEER/WINE) ALUMINUM FOIL COVERS THE CUTTING BOARD-MUST REPLACE AND PROVIDE A SEPERATION BETWEEN PREP AREA AND PUBLIC WALKWAY.(CUBAN COMET SANWICHES) SOAP AND TOWEL DISPENSERS IN POOR REPAIR, INSTRUCTED TO MOUNT PROPERLY. (LOLLRAS GRILL)

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: INTERIOR OF COOLERS GUN HOLDERS.(BULLPEN BAR) INTERIOR OF ICE MACHINE NEEDS CLEANING.(OZZIE AND HAROLDS ALL STAR)

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 shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. BOXES OF FOOD STORED ON FLOOR, INSTRUCTED TO KEEP 6" OFF FLOOR.(AT TRIPLE PLAY CAFE).

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY HOT WATER FAUCET HANDLE AT EXPOSED HAND SINK AT PREP KITCHEN OF COMMISARY LEAKY PIPE AT BACK STORAGE CAGE.(COMMISARY GROUND LEVEL) LEAKY PIPE UNDER 3-COMP SINK (LOLLRAS GRILL #524)

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INACURATE STEM THERMOMETERS, INSTRUCTED TO PROVIDE GOOD WORKING ONES.( AT BILLY PIERCE )

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER AND BETTER ORGANIZE BACK STORAGE CAGE AREA.(COMMISARY GROUND LEVEL) EMPLOYEES DRINKS STORED ABOVE ICE BIN, INSTRUCTED TO KEEP AWAY FROM FOOD STORAGE. (GO GO SOX GRILL).

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER AND BETTER ORGANIZE BACK STORAGE CAGE AREA.(COMMISARY GROUND LEVEL) EMPLOYEES DRINKS STORED ABOVE ICE BIN, INSTRUCTED TO KEEP AWAY FROM FOOD STORAGE. (GO GO SOX GRILL).

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.