IYANZE Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER BACKING UP ON THE IST COMPARTMENT SINK OF THE 3 COMPARTMENT SINK WHEN I PULLED OUT THE DRAIN STOPPER FROM THE MIDDLE COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030. MANAGER CALLED THE PLUMBER AND THEY WERE ABLE TO FIXED THE PROBLEM DURING INSPECTION. 3 COMPARTMENT SINK IS NOW DRAINING WELL.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWEL ON THE EXPOSED HAND SINK BEHIND TH BARS ON THE IST AND 2ND FLOOR. AND IN BOTH WASHROOMS ON THE 2ND FLOOR. CRITICAL VIOLATION 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PUT PAPER TOWEL ON THE EXPOSED HAND SINK AND WASHBOWL SINKS DURING INSPECTION.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1632863 DATED 03/09/16. #32- FOUND SOME FROZEN FOODS STORED ON THE GROCERY BAGS IN THE REACH IN FREEZERS AND SOME DRY FOODS STORED ON A GROCERY BAGS IN THE BASEMENT STORAGE AREA. MUST REPLACE GROCERY BAGS WITH FOOD GRADE BAGS. MUST DEFROST THREE OF THE CHEST FREEZER IN THE BASEMENT (WITH HEAVY ICE BUILD-UP) AND MAINTAIN. MEAT AND VEGETABLES CHEST FREEZER AND HOT HOLDING CART WITH RUBBER GASKET OF THE LID RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE FRONT SERVING AREA,AND MAINTAIN(CAULK WORN OUT).#34-CLEAN THE STEPS ON THE TWO STAIRS GOING TO THE BASEMENT AND MAINTAIN. MUST ELEVATE ALL FOOD SUPPLIES ON THE CAN AND BOXES 6" OFF THE FLOOR IN THE DRY STORAGE AREA. CLEAN FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT(WITH GREASE AND DUST BUILD-UP) ESPECIALLY ALONG THE WALL BASE ALL CORNER AND MAINTAIN. #35- WALLS BY THE EXIT DOOR CLOSE TO THE DISH WASHING AREA WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND MAINTAIN. CEILING VENTS COVER THRU-OUT THE 2ND FLOOR DINING AREA AND BAR WITH HEAVY DUST BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. #41-UNNECESSARY ITEMS/ARTICLES IN THE 2ND FLOOR SERVING STATION. MUST CLEAN, ORGANIZE AND DISCARD UNNECESSARY ITEMS TO PREVENT RODENT/INSECTS HARBORAGE. #45- NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION. 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: CLEAN IN DETAIL AND SANITIZE INTERIOR OF THE UNUSED ICE MAKER BEHIND THE BAR IST FLOOR AND MAINTAIN. CLEAN IN DETAIL AND SANITIZE THE DRY FOOD CONTAINERS STORED ON THE WIRE RACK SHELVINGS BY THE EXIT DOOR OR REPLACE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN IN DETAIL AND SANITIZE INTERIOR OF THE UNUSED ICE MAKER BEHIND THE BAR IST FLOOR AND MAINTAIN. CLEAN IN DETAIL AND SANITIZE THE DRY FOOD CONTAINERS STORED ON THE WIRE RACK SHELVINGS BY THE EXIT DOOR OR REPLACE.

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.