KMART #3594 Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED LIVE & DEAD INSECTS AT INTERIOR OF DOUGH R0LLING MACHINE. UNIT TAGGED AT THIS TIME BY CDPH. INSTD TO REMOVE ALL LIVE/DEAD INSECTS AND PROPERLY CLEAN UNIT. INSTD NOT TO USE UNIT UNTIL REINSPECTED BY HEALTH DEPARTMENT. CITATION ISSUED 7-38-005A SERIOUS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FLIES (FRUIT FLIES & HOUSE FLIES) ON SITE. LIVE INSECTS OBSERVED IN DOUGH MACHINE. ALSO 1 LIVE ROACH NOTED UNDER REAR TABLE. INSTD TO CLEAN AND ALL AFFECTED AREAS AND ELIMINATE PESTS. CITATION ISSUED 7-38-020 SERIOUS.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON CITY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (PIZZA, HOT DOGS, SAUSAGE). INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING FOOD AND NON-FOOD CONTACT SURFACES THRU-OUT NOT CLEAN, DEBRIS BUILD-UP: EXTERIOR/INTERIOR OF ALL COOLERS/FREEZERS INCLUDING RUBBER GASKETS, PREP TABLES, INCLUDING LEGS, WHEELS OF ALL EQUIPMENT, EXTERIOR OF SYRUP LINES, ICEE MACHINE, BEVERAGE STATION, INTERIOR OF CABINETS UNDER BEVERAGE STATION, ALL ATTACHED PIPING THRU-OUT, STORAGE SHELVES, SINKS, WIRE RACKS. CAN OPENER HOLDER, DOUGH MACHINE. INSTD TO CLEAN SAME FREE OF DEBRIS BUILD-UP AND MAINTAIN.

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: FLOOR UNDER AND BEHIND HEAVY EQUIPMENT AND FLOOR DRAINS THRU-OUT NOT CLEAN, EXCESSIVE DEBRIS. CLEAN AND MAINTAIN.

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: FLOOR UNDER AND BEHIND HEAVY EQUIPMENT AND FLOOR DRAINS THRU-OUT NOT CLEAN, EXCESSIVE DEBRIS. CLEAN AND MAINTAIN.

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.