ILLINOIS SPORTSERVICE, INC. Fails Health Inspection - Chicago Stadium

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE FOLLOWING UNITS NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER: CONCESSION #144- MIDDLE SOFT SERVE MACHINE (53.4F) STAND #124/BEGGARS PIZZA- REACH IN COOLER (52F) INSTRUCTED TO HAVE UNITS SERVICED SO AS TO MAINTAIN AN AIR TEMPERATURE OF 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)

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 FOODS AT IMPROPER TEMPERATURES AT THE FOLLOWING STANDS/BOOTHS: CONCESSION #140- CHICKEN SANDWICH (134.1F) AND HAMBURGERS (128.9F-137.4F) TEX MEX- SOUR CREAM (49.1F) BAR 7- NACHO CHEESE (MADE WITH CHEESE WHEY AND CHEDDAR CHEESE) (134F) CHOCOLATE SOFT SERVE MIX (49.8F) STAND #124/BEGGAR PIZZA- SAUSAGE, CHEESE AND PEPPERONI PIZZAS (47.8F-49.8F) ALL STAR PIZZA 163- SAUSAGE AND CHEESE PIZZAS (46.7F-47.3F) MISSION NACHO CHEESE 157- NACHO CHEESE (131.9F) ALL ITEMS WERE DENATURED AND DISCARDED OF, AN APPROX. WEIGHT OF 301LBS. VALUED AT APPROX. $763. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER AND HOT FOODS AT 140F OR HIGHER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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: POOR HYGIENIC PRACTICES OBSERVED AT THE FOLLOWING STANDS/BOOTHS: 522/BEGGARS PIZZA/MINNIES ALL STAR STAND- FOOD HANDLER COUGHED INTO HANDS AND DID NOT WASH HANDS AFTERWARDS. 163/SNOW CONE- HANDLING CASH AND NOT WASHING HANDS BEFORE GRABBING THE SCOOP THAT WAS IN THE CONSUMABLE ICE. INSTRUCTED TO ALWAYS ADEQUATELY WASH HANDS AFTER MULTI-TASKING, TOUCHING BODY, HANDLING MONEY, USING THE TOILET, ETC. CRITICAL VIOLATION 7-38-010(A).

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT RUNNING WATER AVAILABLE AT THE EXPOSED HAND WASHING SINK OR 3-COMPARTMENT SINK IN THE STAND #555/A COMMISSARY. INSTRUCTED TO RESTORE AND MAINTAIN HOT RUNNING WATER TO SINKS. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND THE FOLLOWING STANDS/BOOTHS WITHOUT EXPOSED HAND WASHING SINKS, SINKS NOT ACCESSIBLE OR NO SOAP AND/OR HAND DRYING DEVICES: HOT DOG 3-NO SOAP AND HAND DRYING DEVICES. BAR 2-NO EXPOSED HAND WASHING SINK. CHURROS-NO EXPOSED HAND WASHING SINK. S30/FROZEN ZONE- NO EXPOSED HAND WASHING SINK. TEX MEX VIBE #533 AND MISSION NACHO CHEESE EXPOSED HAND WASHING SINK NOT ACCESSIBLE, BLOCKED BY A GARBAGE CAN. INSTRUCTED TO PROVIDE EXPOSED HAND WASHING SINKS WHERE MISSING, KEEP STOCKED WITH SOAP AND HAND DRYING DEVICES AND KEEP ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION-7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND FOOD NOT PROTECTED IN THE FOLLOWING STANDS/BOOTHS: MWB4 AND BAR 17- INSTRUCTED TO MOVE CUT ORANGES AND LIMES BEHIND SERVICE COUNTER TO PREVENT CONTAMINATION FROM CUSTOMERS. TEX MEX 2- SEVERAL CONTAINERS FILLED WITH TORTILLA CHIPS ON THE COUNTER OF THE BOOTH NOT PROTECTED FROM CONTAMINATION, CUSTOMERS, ETC. MAIN COMMISSARY- LARGE ICE MACHINE WITH BLACK SLIME AND RUST INSIDE; PINK AND YELLOW MOLD-LIKE SLIME IN CRUSHED ICE MACHINE AND RUSTY BLADES IN CUBE ICE 2 DOOR MACHINE. INSTRUCTED TO PROVIDE SNEEZE GUARDS, DETAIL CLEAN AND MAINTAIN ICE MACHINE AND ITS ATTACHMENTS, REMOVE RUST OR REPLACE PARTS. MUST MAINTAIN. SERIOUS VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND 65 MICE DROPPINGS THROUGH OUT COMMISSARY SUPPLY (CUPS, CONTAINERS, DRINK ETC.) ROOM ON FLOOR, PALLETS AND BOXES. INSTRUCTED TO REMOVE DROPPINGS, DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ADDITIONAL SERVICE AND ASSISTANCE. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND DISPOSABLE UTENSILS IN MWB 4, ITALIAN ICE, AND PUDGES ALL STAR STAND AND SWEET SHOP #538 NOT PROPERLY STORED. INTRUCTED TO INVERT DISPOSABLE UTENSILS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND CUT ONIONS AND READY TO EAT POPCORN STORED IN GARBAGE BAGS IN THE MAIN COMMISSARY. INSTRUCTED TO STORE IN FOOD GRADE BAGS/CONTAINERS. ALSO, FOUND EXCESSIVE ICE BUILD UP IN THE LARGE WALK IN FREEZER (MAIN COMMISSARY). MUST REMOVE ICE AND MAINTAIN.

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: FOUND THE FOLLOWING ICE MACHINES INTERIORS IN NEED OF CLEANING IN THE UPPER (500) LEVEL CONCESSION COMMISSARIES AND FOLLOWING STANDS/BOOTHS: BILLY PIERCES ALL STAR #130, MINNIE MINOSO'S ALL STAR #122, COMISKEY DOG STAND #105, ROTUNDA #260. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL ICE MACHINES.

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: FOUND THE FLOOR IN POOR REPAIR IN THE BEVERAGE WALK IN COOLER AND IN CUP ROOM. INSTRUCTED TO REPAIR FLOOR, SEAL HOLES/OPENINGS/CRACKS 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: FOUND DIAMOND PLATE BY ORANGE CRUSH IN BEER STORAGE COOLER NOT ATTACHED TO SURFACE. INSTRUCTED TO REATTACH.

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: FOUND THE FOLLOWING PLUMBING ISSUES IN THE FOLLOWING STANDS/BOOTHS: FROZEN ZONE: NO HOT AND COLD RUNNING WATER (FAUCET) PROVIDED FOR STATIONARY TOP LOADING FROZEN BEVERAGE MACHINES. INSTRUCTED TO PROVIDE WITH HOT/COLD RUNNING WATER PER CITY CODE FOR ADEQUATE WASHING AND SANITIZING. B COMMISSARY: FOUND HOSE UNDER 3-COMPARTMENT SINK. MUST NOT CONNECT HOSE TO 3-COMPARTMENT SINK. PROVIDE BACKFLOW PREVENTION DEVICE FOR HOSE CONNECTION AT HOSE BIB. MAIN COMMISSARY- FOUND BROKEN DRAIN STOPPERS AT THE 3-COMPARTMENT SINK IN THE PREP AREA. MUST PROVIDE PROPER, WORKING STOPPERS. FOUND NO EXPOSED HAND WASHING SINK IN THE POPCORN/PRETZEL PREPARATION ROOM (COMMISSARY). INSTRUCTED TO INSTALL EXPOSED HAND SINK SUPPLIED WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. FOUND HOSE ATTACHED TO MOP SINK FAUCET. MUST REMOVE HOSE UNTIL PROVIDED WITH BACKFLOW PREVENTION DEVICE.

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: FOUND NO THERMOMETER CONSPICOUSLY PLACED IN THE REACH IN COOLER IN THE BURGER BARN #529 STAND. INSTRUCTED TO PROVIDE AND CONSPICOUSLY PLACE IN COOLER.

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: FOUND EMPLOYEES DRINKS ON TOP OF THE SODA DISPENSER MACHINE IN PUDGES ALL STAR STAND AND SWEET SHOP, INSTRUCTED TO REMOVE AND DESIGNATE AN AREA FOR EATING/DRINKING OUT OF THE PREP AREA. FOUND AN UNLABELED BOTTLE OF SOAP/WATER IN BURGER BARN #529. INSTRUCTED TO LABEL AND PROPELY STORE.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROPERLY STORE ICE SCOOP IN STAND #163/SNOW CONE AND STAND #112.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROPERLY STORE ICE SCOOP IN STAND #163/SNOW CONE AND STAND #112.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.