INSPIRATION CORPORATION Fails Health Inspection - Chicago Restaurant

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: INADEQUATE WASH WATER TEMPERATURE AT 3 COMPARTMENT SINK MAXIMUM WATER TEMPERATURE WAS AT 89.3F,INSTRUCTED TO REPAIR,CRITICAL VIOLATION 7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSECTION REPORT#1588540 DATE 11-18-2015(32)OBSERVED LOOSE WORN RUBBER GASKETS AT THE TWO PREP COOLER IN THE FRONT PREP AREA,MUST REPLACE GASKETS(35)MUST CLEAN THE FOLLOWING,THE VENT ABOVE THE CONVECTION OVEN IN THE REAR OF THE KITCHEN TO REMOVE DUST AND THE VENT ABOVE THE DISHWASHING MACHINE TO REMOVE DUST,OBSERVED SOME DUST ON THE CEILING VENTS OUTSIDE OF THE WALK-IN COOLER USED FOR CATERING CLEAN FAN COVERS(36),INSTRUCTED TO CORRECT VIOLATIONS SERIOUS VIOLATION 7-42-090

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE UPPER, INTERIOR PANELS OF THE ICE MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT BULBS INSIDE THE VENTILATION HOOD ABOVE COOKING EQUIPMENT IN REAR KITCHEN AREA

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO VISIBLE BACKFLOW PREVENTER AT WATER SUPPLY TO COFFEE MAKING EQUIPMENT,MUST INSTALL

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO VISIBLE BACKFLOW PREVENTER AT WATER SUPPLY TO COFFEE MAKING EQUIPMENT,MUST INSTALL

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.