KILWINS CHOCOLATES & FUDGE Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND WASHING FACILITIES FOR STAFF NOT ACCESSIBLE AND MAINTAINED.OBSERVED NO SOAP AT HAND SINK NEXT TO 3- COMPARTMENT SINK,NO TOWELS AT HAND SINK NEXT TO PREP COOLER AND NO SOAP & TOWELS AT REAR HAND SINK AND CLUTTER ON FLOOR IN FRONT OF SINK.MUST PROVIDE SOAP AND TOWELS AND KEEP ACCESSIBLE AT ALL TIMES.(CRITICAL 7-38-020)

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.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED A INFESTATION OF APPX. 300 OR MORE RODENT DROPPINGS SCATTERED THROUGHOUT PREMISES SUCH AS ON FLOOR UNDER,AROUND,ALONG WALL BASES AND EQUIPMENT THROUGHOUT PREP AREAS,DINING AREA,LAUNDRY CLOSET,REAR STORAGE AREA,ALSO ON COUNTER TOPS,FRONT WINDOW SILLS,DISPLAY UNITS,ON SHELVING UNITS ,CUSTOMERS TOILETROOM.STORAGE CABINETS AND A DEAD MOUSE ON GLUE BOARD UNDER 3- COMPARTMENT SINK,NESTING MATERIAL ON FLOOR IN REAR STORAGE AREA UNDER STORAGE SHELF THAT HAS MASSIVE AMOUNT OF CLUTTER,POSSIBLE RODENT HARBORAGE AREA.ALSO EVIDENCE OF APPX.10 LIVE SMALL FLIES ON WALLS AND INSIDE OF DIRTY MOP SINK BASIN,DIRTY STANDING WATER IN A GARBAGE CAN.1- LIVE ROACH CRAWLING UNDER MASSIVE CLUTTER IN REAR STORAGE AREA ACROSS FROM WALK IN FREEZER.FRONT AND BOTH REAR DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS & DEAD RODENT,STANDING WATER,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/9/15.(CRITICAL 7-38-020)

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,SERVED AND HANDLED SUCH AS ICE CREAM CANDY,SHAKES,ETC.MUST BE ON SITE AT ALL TIMES.MANAGER ARRIVED ON SITE AT 2:25 P.M. AFTER INSPECTION.(SERIOUS 7-38-012)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL SMALL AND BULK FOOD STORAGE CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND PREP COOLER IN FRONT 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM ALL COUNTER TOPS ,STORAGE CABINETS,BLENDER,DISH RACK,,MOP SINK BASIN,ALL PREP AND REACH IN COOLERS,MIXERS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP TABLES.

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: MUST CLEAN DEBRI FROM FLOOR IN WALK IN FREEZER AND THROUGHOUT PREMISES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE MISSING CEILING TILES IN LAUNDRY ROOM,MOP SINK AREA,LOOSE WALL BASES IN DINING AREA,HOLE IN WALL BEHIND DOOR IN CUSTOMERS TOILETROOM.MUST SCRAPE AND PAINT PEELING PAINT ON PILLARS IN DINING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHTS IN DINING AREA AND REAR STORAGE AREA NEAR WALK IN FREEZER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EVIDENCE OF MASSIVE AMOUNT OF CLUTTER IN REAR STORAGE AREA NEAR WALK IN FREEZER AND IN EMPLOYEES TOILETROOM.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EVIDENCE OF MASSIVE AMOUNT OF CLUTTER IN REAR STORAGE AREA NEAR WALK IN FREEZER AND IN EMPLOYEES TOILETROOM.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.