KAISER TIGER Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED PREP COOLER IN FIRST FLOOR PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 46.1F. INSTRUCTED TO REMOVE ALL FOOD ITEMS AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED. 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: SAUSAGES WRAPPED IN BACON SITTING OUT AT ROOM TEMPERATURE AT 89.1F. THE FOLLOWING ITEMS FOUND AT IMPROPER TEMPERATURES IN REFRIGERATED PREP COOLER: CHICKEN BREAST-57.1F, CHICKEN WINGS-45.1F, EGGS-51.2F, CHOPPED TOMATOES-46.6F, BREADED SAUSAGE BACON PATTIES-93.8F(SITTING OUT AT ROOM TEMPERATURE). ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW COLD OR HELD/STORED AT 140 DEGREES OR ABOVE HOT. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A). 10LB VALUED AT $35 DISCARDED.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH MACHINE NOT SANITIZING IN THE FINAL RINSE CYCLE. 0 RESIDUAL FOUND ON DISHES AFTER RAN THROUGH THE MACHINE AND CHECKED WITH CHLORINE TEST STRIP. INSTRUCTED TO DISCONTINUE USE OF MACHINE UNTIL REPAIRED. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OVERFLOWING TRASH FOUND IN THE CARD BOARD GARBAGE DUMPSTER IN REAR OUT SIDE GARBAGE AREA. ALSO FOUND LARGE HOLES 2-3 INCHES WIDE ON THE LIDS OF BOTH OF THE GARBAGE CONTAINERS. MUST INSTRUCT STAFF TO PROPERLY BREAK DOWN BOXES WHEN THROWING THEM AWAY SO THAT THE LIDS CAN BE PROPERLY CLOSED WHEN NOT IN USE. ALSO INSTRUCTED TO CONTACT GARBAGE COMPANY TO REQUEST NEW GARBAGE DUMPSTERS THAT ARE PROPERLY CONTRUCTED SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY STORAGE SHELF UNDERNEATH PREP TABLE IN BASEMENT PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO LEVEL ALL SECTIONS OF FLOORS THROUGHOUT BASEMENT WHERE WATER PUDDLES AND SETTLES(ALL FLOORS MUST BE KEPT DRY.

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: INSTRUCTED TO LEVEL ALL SECTIONS OF FLOORS THROUGHOUT BASEMENT WHERE WATER PUDDLES AND SETTLES(ALL FLOORS MUST BE KEPT DRY.

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.