ISLAND PARTY HUT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 2 LBS OF RAW BACON (VALUED AT $25) BEING HELD IN THE FOOD PREP AREA AND AT AN IMPROPER TEMPERATURE OF 55.0F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEM AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW 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.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED EVIDENCE OF DISH WASHING BEING CONDUCTED AT THE DESIGNATED HANDSINK. AT THE TIME OF THE INSPECTION THE LEFT COMPARTMENT HAD A SIGN THAT STATED 'DISHES' AND THE RIGHT COMPARTMENT WITH A SIGN THAT STATED 'HAND WASHING'. INSTRUCTED MANAGER THAT ALL UTENSILS CAN NOT BE PROPERLY WASHED RINSED AND SANITIZED AT A ONE COMPARTMENT SINK AND NO UTENSIL WASHING CAN BE DONE IN FACILITY. ALL DISH WASHING MUST BE DONE AT THE COMMISSARY. INSTRUCTED MANAGER TO REMOVE 'DISH WASHING' SIGN AND MAINTAIN ONLY HAND WASHING AT SAID 2 COMPARTMENT SINK. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING PREPARATION. OBSERVED WHOLE PRODUCE (PINEAPPLES, TOMATOES, RED BELL PEPPER) IN THE WALK IN COOLER AND IN THE FOOD PREP AREA. OPERATOR DOES NOT HAVE FACILITIES TO WASH PRODUCE BEFORE SERVING OR WASH DISHES. INSTRUCTED TO REMOVE WHOLE PRODUCE FROM PREMISES AND TO PROVIDE ONLY PRE-SLICED (SLICED/PREPPED AT A LICENSED COMMISSARY) ON SITE. OBSERVED RAW BEEF BEING STORED ON THE TOP SHELF WITH READY TO EAT PICKLES ON THE BOTTOM SHELF LOCATED ON OPEN RACKS IN THE PREP COOLER. INSTRUCTED TO STORE ALL RAW MEATS AT THE BOTTOM AND ALL READY TO EAT FOODS ON THE TOP. MANAGER CORRECTED DURING INSPECTION. 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.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 5 LARGE FLIES LOCATED IN THE FOOD PREP AREA AND 10 SMALL FLIES LOCATED BY THE UTENSIL RACKS. RECOMMENDED CONTACTING PEST CONTROL AND INSTRUCTED TO CLEAN AND 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: OBSERVED STAINED CUTTING BOARD WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED CHEF WITHOUT A METAL STEM THERMOMETER. INSTRUCTED ALL CHEFS SHOULD HAVE A METAL STEM THERMOMETER TO PROPERLY TAKE TEMPERATURES OF COOKED POTENTIALLY HAZARDOUS FOODS.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED WAITRESS AND FOOD HANDLERS WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINTS (HAIR NET OR HAT) AND MAINTAIN.

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: OBSERVED WAITRESS AND FOOD HANDLERS WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINTS (HAIR NET OR HAT) AND MAINTAIN.

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.