IYANZE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN THE STEAM TABLE AND HOT HOLDING UNIT. SPINACH AND BEEF AT 115.9F, BEEF STUFFED PASTRY AT 107.4F, BEEF AT 106.9, CHICKEN AT 134.1F, TRIPE AT 125.1F. ALSO OBSERVED 1/2 A CASE OF RAW EGGS ON SHELVING IN THE REAR POT AND PAN STORAGE ROOM AT 75.9F. ALL DISCARDED. APPROXIMATE POUNDS TO 40 LBS AND ESTIMATED VALUE TO BE $300.00 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 50 TO 75 MICE DROPPINGS THROUGHOUT THE BASEMENT DRY FOOD STORAGE, ALONG BASEBOARDS AND UNDER BOX FREEZERS. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 3-2-17 NOT CORRECTED #34- MISSING FLOOR TILES THROUGHOUT THE 2ND FLOOR DINING ROOM. MUST REPLACE.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOOD ENCRUSTED TABLE TOP CAN OPENER MUST BE CLEANED AFTER EACH USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TIN FOIL AS LINER FOR SHELVING UNDER PREP TABLE AT THE KITCHEN THREE COMPARTMENT SINK. LID OF THE BASEMENT CHICKEN BOX FREEZER CRACKED WITH EXPOSED INSULATION. MUST REPLACE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ALL BASEMENT BOX FREEZER DIRTY WITH EXCESSIVE FOOD DEBRIS. INTERIOR OF ICE MACHINE BIN DIRTY. INTERIOR TALL REACH-IN FREEZER DIRTY. INTERIOR OF THE 2ND FLOOR BAR EXPOSED HAND SINK DIRTY. MUST CLEAN AND MAINTAIN ALL.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS BEHIND DEEP FRY WITH EXCESSIVE GREASE. FLOORS UNDER ALL REAR DRY FOOD AND POT AND PAN STORAGE DIRTY WITH DEBRIS. FLOOR DRAIN UNDER THE 2ND FLOOR BAR DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN ALL. MUST ELEVATE ALL STORED ITEMS FROM THE FLOORS IN POT/PAN STORAGE AND 2ND FLOOR THROUGHOUT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS BEHIND DEEP FRY WITH EXCESSIVE GREASE. FLOORS UNDER ALL REAR DRY FOOD AND POT AND PAN STORAGE DIRTY WITH DEBRIS. FLOOR DRAIN UNDER THE 2ND FLOOR BAR DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN ALL. MUST ELEVATE ALL STORED ITEMS FROM THE FLOORS IN POT/PAN STORAGE AND 2ND FLOOR THROUGHOUT.

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.