ILLINOIS SPORTSERVICE, INC. Fails Health Inspection - Chicago Stadium

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: IMPROPER FOOD TEMPERATURES OF THE FOLLOWING ITEMS: BUGER BARN 112/113 CHEESE AT 46.4F 5LBS AT $10. ALL STAR 112, HOT DOGS/SAUSAGES AT 44.1 F-46.4F IN WALK-IN COOLER, 20LBS APPROX. VALUE $50.00. CHURROS/TEX MEX CUT TOMATOES 1LB VALUE $1. COMISKEY CONFECTIONS 105, GALLON OF MILK AT 44.4F, REACH-IN COOLER VALUE $2. CORN/TAMALE STATION, CHEESE 63.8F, MANGO SALSA 62.8F, CUT TOMATOES 61.5F, MAYO 67.8F, GREEN CHILI SAUCE 64.7F, ALL ON ICE, NO MECHANICAL REFRIGERATION. APPROX. WT. 4LBS AND VALUE $30. FROZEN ZONE 2LBS OF NACHO CHEESE IN DISPENSER AT 122.8F, VALU3 $20. SS2-BUOG BEEF 1LB OF MARINARA AT 70.6F AND 1LB OF SPORT PEPPERS AT 100.3F IN A WELL WITH NO REFRIGERATION. APPROX. VALUE $15. MINNIE MINOSO" ALL STAR STAND, 5LBS OF CUT TOMATOES AT 65.6F. ALL FOOD ITEMS VOLUNTARILY DISCARDED. APPROX. WT. 43LBS AND APPROX. VALUE $128. 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: OBSERVED POOR HYGIENIC PRACTICES AT THE FOLLOWING AREAS: MINNIE MINOSO'S ALL STAR STAND AND STAND #130, FOOD HANDLER NOT WASHING HANDS BEFORE REGLOVING OR PUTTING ON GLOVES BEFORE WASHING HANDS. INSTRUCTED ON PROPER USE OF GLOVES. 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: NO EXPOSED HAND SINK ON PREMISES FOR PROPER HANDWASHING AT CORN/TAMALE STAND. MUST PROVIDE. BAR 11 SECTION-530, NO EXPOSED HAND WASH SINK AT BAR WHERE POTENTIALLY HAZARDOUS FOOD I.E. NACHOS CHEESE FOR PRETZELS IS SERVED. MANAGER CORRECTED VIOLATION. MINNIE MINOSO'S ALL STAR STAND# 122, NO HAND SINK. ITALIAN ICE CART-SEC. 145. NO HAND SINK, FACILITY PACKS ITALIAN ICE. 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.

This violation was corrected during the inspection.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HAND SINK AT TAMALES/CORN CART SEC.142, WHILE PREPARING FOOD, PREMISES CUTS CORN. TEX-MEX 3, EXPOSED HAND WASH SINK NOT ACCESSIBLE FOR USE. HAND WASHING SINK WAS MOVED DURING INSPECTION TO SIDE OF STAND. COMISKEY DOGS 114, EXPOSED HAND WASH SINK BLOCKED AND NOT ACCSSIBLE FOR USE. MGMT REMOVED OBSTRUCTION DURING INSPECTION (PORTABLE STAND). ELOTES /TAMALES 104, NO HANDWASHING SINK PROVIDED AT THIS LOCATION. MGMT. PROVIDED HAND SINK DURING INSPECTION(PORTABLE STAND). CRITICAL VIOLATION 7-38-030.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPER TOWELS AT EXPOSED HAND SINK OF THE FOLLOWING AREAS: BUGER BAR 2, NO SOAP AT FRONT EXPOSED HAND SINK FOR PROPER HAND WASHING AT 544 GRILL STAND. SOAP AND PAPER TOWELS PROVIDED. 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: HELMET NACHO CHIPS AT THE FOLLOWING LOCATIONS: TEX-MEX 3 AND CHURROS/TEX-MEX 110/111,TEW MEX 5, STORED IN FRONT OF STAND UNPROTECTED FROM CONTAMINATION, PUBLIC AND THE ELEMENTS. MUST PROTECT FOOD AT ALL TIMES. REMOVE SOILED GREASY MANUFACTURING TAG IN THE POPCORN MACHINE IN DIRECT CONTACT WITH POPCORN AS IT FALLS FROM POPCORN POPPER. 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: OBSERVED 28-30 MICE DROPPINGGS AT MOP SINK/CHEMICAL ROOM OF MAIN COMMISSARY. OBSERVED 12 MICE DROPPINGS IN MINNIE MINOSO'S STAND. MUST REMVE DROPPINGS CLEAN/SANITIZE AFFECTED AREAS. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DISCHARGE LINE FROM BEER LINE OF BEGGARS PIZZA# 124 MUST BE UNDER FLOOR DRAIN. PIPE COVERING IS RIPPED AND HANGING OVER FOOD IN WALK-IN COOLER. INSTRUCTED TO REMOVE RIPPED/HAANGING INSULATION AND PIPE COVERING TO PREVENT A PHYSICAL CONTAMINATION. INSTALL PAPER TOWEL DISPENSER AT EXPOSED HAND SINK AT BRAT 4. CLEAN THE INSIDE OF PORTABLE HAND SINK AND INSTALL A PAPER TOWEL DISPENSER AT HOT DOG/POLIS STAND 538.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MAIN COMMISSARY: STANDING WATER IN MOP SNK AREA.

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: REPAINT CHIPPED PAINT ON WALL NEXT TO HANDWASHING SINK IN HOME RUN GRILLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAINT CHIPPED PAINT ON WALL NEXT TO HANDWASHING SINK IN HOME RUN GRILLE.

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.