IMMM Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK IN COOLER AT IMPROPER TEMPERATURE AT 55-60.0F INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40.0F OR LOWER. TAGGED THE WALK IN COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL IT'S REACHING A TEMPERATURE OF 40.0F OR BELOW. 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: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER. TOFU AT 47.9F, 2LBS. CHICKEN AT 50.4F, 5LBS. PORK AT 78.0F, 10 LBS. EGG ST 54.1F, 1 DOZEN. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F DURING STORAGE INSIDE THE WALK IN COOLER. CRITICAL VIOLATION 7-38-005(A) MANAGER DENATURED/DISCARDED THE SAID PRODUCTS WORTH $42.00 , TOTAL 17 LBS, 1 DOZEN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO GROCERY BAG ALLOWED TO STORED FRESH VEGETABLES INSIDE THE REACH COOLER AND WALK IN COOLER. REPLACE WITH FOOD GRADE STORAGE BAG. DEFROST BOTH CHEST FREEZER WITH HEAVY ICE ACCUMULATED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENT COVER IN BOTH WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN. GREASE ACCUMULATED ON THE FILTER AND TUBES CONNECTED TO THE HOOD. MUST CLEAN IN DETAIL REMOVE GREASE AND MAINTAIN.

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: CEILING VENT COVER IN BOTH WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN. GREASE ACCUMULATED ON THE FILTER AND TUBES CONNECTED TO THE HOOD. MUST CLEAN IN DETAIL REMOVE GREASE AND MAINTAIN.

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.