KALA MODERN GREEK Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FACILITY MISSING THE REQUIRED HANDWASHING SIGNAGE IN THE EMPLOYEE TOILET ROOMS AND AT THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO POST REQUIRED HANDWASHING SIGNAGE AT SAID LOCATIONS AND MAINTAIN.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS RANGING FROM 57.0-58.6 F, SUCH AS EGGS (57.0F), CREAM CHEESE(57.9 F), MILK (57.0 F), AND BUTTER (58.6F) MANAGER DISCARDED PRODUCT. MUST HAVE COLD-HOLDING FOODS AT 41.0F OR BELOW.APPX. 25LBS AND 1/4 GALLON.$56.PRIORITY 7-38-005, CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED A COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60.0F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. INSTRUCTED TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41F OR BELOW AT ALL TIMES. THE COLD HOLDING UNIT WAS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. IT MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINS A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE IN THE BASEMENT STORAGE AREA. INSTRUCTED TO STORE THE ICE SCOOP AND MAINTAIN IT PROPERLY.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED IN THE WALK-IN COOLER, FOOD STORAGE BUCKETS BEING ELEVATED BY MILK CRATES. INSTRUCTED TO REFRAIN FROM USING MILK CRATES FOR STORAGE AND ELEVATION PURPOSES AND USE SURFACES THAT ARE SMOOTH AND EASILY CLEANABLE FOR ELEVATION AND STORAGE PURPOSES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS IN THE FOOD PREP AREA. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A BROKEN DOWN CARDBOARD BOX ON THE FLOOR NEAR THE THREE-COMPARTMENT SINK IN THE DISHWASHING AREA. INSTRUCTED TO REMOVE THE CARDBOARD BOX AND USE APPROPRIATE MATS FOR THE DISHWASHING AREA AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATION FROM EMPLOYEES. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATION FROM EMPLOYEES. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.