ILLINOIS SPORTSERVICE, INC. Fails Health Inspection - Chicago Stadium

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: CHILI HOT HOLDING UNIT AIR TEMPERATURE AT 130.0 F AT BOOTH #544. INSTD TO HAVE UNIT ABLE TO MAINTAIN PRODUCT TEMPERATURE AT 140F OR ABOVE AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL.

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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: CONTAINER OF CHILI HELD AT 126.5 AT HOT HOLDING, CONTAINER OF CHEESE SAUCE IN BOOTH #548 AT 130.0F, COOKED CORN DOGS AT 95.7F (FUNNEL CAKE FACTORY). ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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 POOR HYGIENIC PRACTICES AT THE FOLLOWING BOOTHS: SOUTHSIDE HITMEN GRILL #544: OBSERVED 2 EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES AFTER ADUSTING HAT AND APRONS. COMISKEY DOGS #544: OBSERVED FOOD HANDLER HANDLING WIPING CLOTH, THEN PUT ON GLOVES AND HANDLED HOT DOG BUN WITHOUT WASHING HANDS. BUN DISCARDED AT THIS TIME. INSTD TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION, CHANGE OF TASK, ETC. BILLY PIERCE'S ALL-STAR STAND SECTION 130: OBSERVED FOOD HANDLER TOUCHING READY TO EAT FOOD (BUNS) WITH BARE HANDS. INSTD MGR THAT THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. SOUTHSIDE HITMEN GRILL #140: OBSERVED FOOD HANDLERS' DRINKS, OPEN CONTAINERS OF BEVERAGES ON CUTTING BOARD WHILE PREPARING/ASSEMBLING HAMBURGERS. INSTD TO CONSUME FOOD/DRINK IN DESIGNATED AREAS ONLY. CITATION ISSUED 7-38-010A CRITICAL.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 3-COMPARTMENT SINK IN USE AT MAIN COMMISSARY LOWER LEVEL IMPROPERLY SET UP. OBSERVED EMPLOYEE WASHING MULTI-USE EQUIPMENT WITH SOAP AND WATER AND RINSING ONLY, NO SANITIZER UTILIZED. ALL BASINS OF SINK EMPTY, NOT PROPERLY SANITIZING. INSTD EMPLOYEE ON PROPER SET UP OF SINK TO WASH, RINSE, SANITIZE ALL MULT-USE EQUIPMENT. CITATION ISSUED 7-38-030 CRITICAL.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED EXPOSED HANDSINK BLOCK BY TRASH CONTAINER AT TEX MEX #3 BOOTH. NO HAND WASH SINK IN THE FOLLOWING SITES: ITALIAN ICE BOOTH #548, BUCKET OF WATER AND SOAP IS USED FOR HAND WASHING. OBSERVED NO WATER AT EXPOSED HANDSINK AT HOT DOG #4 BOOTH. INSTD TO HAVE HANDSINK ACCESSIBLE AND CONVENIENT AT ALL TIMES. OBSERVED NO SOAP AT HAND SINK FOR BOOTH #533. INSTD TO PROVIDE SOAP AT HANDSINKS AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.

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: OBSERVED NO SNEEZE GUARD AT THE OPEN HATS FILLED WITH NACHOS AT BOOTH #544. OBSERVED BUNS UNCOVERED, NOT PROTECTED FROM ELEMENTS AT HOT DOG #4 BOOTH. OBSERVED UNCOVERED ICE CREAM CONES NOT PROTECTED FROM ELEMENTS AT WINNING UGLY #144 BOOTH. INSTD TO PROPERLY PROTECT FOOD AT ALL TIMES DURING STORAGE, DISPLAY. OBSERVED EMPLOYEE PREPARING/ASSEMBLING MARGARITA MIX , POURING MIXES IN LARGE CONTAINERS IN COMMISSARY STORAGE ROOM ON UNCLEAN ROLLING CART. INSTD TO PREPARE ALL FOOD/DRINK ITEMS IN DESIGNATED FOOD PREPARATION AREA. OBSERVED THE FOLLOWING ICE MACHINES WITH EXCESSIVE BLACK/PINK SLIMY SUBSTANCE NOTED ON INTERIOR PANELS AND CHUTES: AT MARGARITA BAR LOWER LEVEL, OZZIE/HAROLDS ALL STARS #152, ALL STARS #529, GUARD THE PLATE GRILL #524, AND BEGGARS #522. INSTD TO NOT USE ICE MACHINES UNTIL CLEAN, AND SANITIZED. CITATION ISSUED 7-38-005A SERIOUS.

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: OBSERVED MICE DROPPINGS (OVER 50) SCATTERED ON FLOOR AND ALONG WALLBASE AT MAIN COMMISSARY IN LIQUOR STORAGE ROOM LOWER LEVEL. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTAT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 6/18/14, REPORT #1473872 NOT CORRECTED: NO EXPOSED HAND WASHING SINK IN THE POPCORN/PRETZEL PREPARATION ROOM (COMMISSARY). INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. FOUND HOSE ATTACHED TO MOP SINK FAUCET WITHOUT BACK FLOW DEVICE IN MAIN COMMISSARY STORAGE ROOM. INSTD TO PROVIDE BACK FLOW PREVENTION DEVICE. CITATION ISSUED 7-42-090 SERIOUS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED COOLER DOOR GASKETS IN POOR REPAIR SITE #538. EXCESSIVE ICE BUILD IN FREEZER AT POPCORN #1 BOOTH AND TRIPLE PLAY CAFE. RUSTY STORAGE RACKS IN WALK-IN COOLER AT BILLY PIERCE'S ALL STAR STAND #130.

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: OBSERVED EXCESSIVE DUST ABOVE COOKING EQUIPMENT AT KITTLES BRAT & SAUSAGE #4 BOOTH. INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT NOT CLEAN AT GRILL #122 AND ROTUNDA STAND #260. BAR GUN HOLDERS AND NOZZLES NOT CLEAN AT ROTUNDA STAND #260. INTERIOR OF FRYERS NOT CLEAN AT CANTINA #164. INSTD TO CLEAN ALL EQUIPMENT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHTSHIELDS IN MAIN COMMISSARY PREP AREA NOT CLEAN. CLEAN SAME.

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: LEAK AT PIPE UNDER HAND SINK AT FOOD COMMISSARY. LEAK AT PIPE AT EXPOSED HANDSINK IN REAR AT BILLY PIERCE'S ALL-STAR STAND SECTION 130. LEAK AT 3-COMPARTMENT SINK FAUCET AT BEGGARS PIZZA 101 BOOTH. LEAK AT PIPE UNDER 3-COMPARTMENT SINK AT BULLPEN BAR. LEAK AT BASE OF 3-COMPARTMENT SINK AT COMISKEY'S CONFECTIONS. INSTD TO REPAIR ALL LEAKS. MISSING SPLASHGUARD INBETWEEN SINK AND ICE BIN AT BULLPEN BAR. PROVIDE SAME.

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: MISSING REFRIGERATION THERMOMETER AT FOLLOWING SITES: COMMISSARY, BOOTH #548, 544, FUNNEL CAKE FACTORY, ITALIAN ICE.

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: MOPS IMPROPERY STORED AT XFINITY ZONE BOOTH, TRIPLE PLAY CAFE, AND WOW BAO BOOTH. INSTD TO STORE PROPERLY.

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: MOPS IMPROPERY STORED AT XFINITY ZONE BOOTH, TRIPLE PLAY CAFE, AND WOW BAO BOOTH. INSTD TO STORE PROPERLY.

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.