Little Bad Wolf Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED TWO DOOR COOLER IN KITCHEN BY THE REAR DOOR AT AIR TEMP OF 44.9F TO 52.2 DEGREES F(THEIR OWN THERMOMETER SHOWED TEMP OF 55 DEGREES F). POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE UNIT: CUT LEAFY GREENS EGGS,COOKED PASTA, COOKED CORN, COOKED BRUSSEL SPROUTS,HOUSE MADE CHEESE SAUCE, COOKED MASHED POTATO ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE UNIT. 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: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. 12 POUNDS OF COOKED MASHED POTATOS 46.0 DEGREES F,10 POUNDS OF COOKED PASTA 57.3 DEGREES F, 20 POUNDS HOUSE MADE CHEESE SAUCE 54.2 DEGREES F, 6 POUNDS EGGS 54.7 DEGREES F. 12 CUT LEAFY GREENS AND CORN AT 50.7 DEGREES F; ALL FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR REACH IN COOLER UNIT. FOOD HANDLER VOLUNTARLY DISCARDED FOOD ITEM OF TEMPRETURE AND DENATURED.54LBS,VALUE $145 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND SINK IN BAR AREA NOT STOCKED WITH PAPER TOWLES AND BEING UTILIZED AS A DUMP SINK WITH LARGE STRAINER STORED INSIDE.OBSERVED REAR HAND SINK IN DISH/WARE WASH AREA NOT STOCKED WITH SOAP AND PAPER TOWLES. MUST OBTAIN AND MAINTAIN SOAP AND PAPER TOWLES AT HAND SINK. CRITICAL VIOLATION 7-38-030.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED FROM PATRONS IN DINNING AREA; FOOD IS SERVED VIA A WINDOW DIRECTLY NEXT TO/IN FRONT OF DINNING TABLE WITHOUT SNEEZE GUARD/SHIELD. INSTRUCTED PERSON IN CHARGE TO INSTALL SNEEZE GUARD FOR PROTECTION OR REARRANGE DINNING TABLES SEATING FOR PROPER FOOD PROTECTION. SERIOUS VIOLATION 7-38-005(A)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: CONSUMER ADVISORY, REGARDING UNDERCOOKED FOODS OF ANIMAL ORIGIN, NOT POSTED. INSTRUCTED TO POST ADVISORY AND PROVIDE MENU DISCLAIMER.

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: LIQUOR BOTTLE STORAGE RACK EXTENDS TO IN FRONT OF BAR EXPOSED HAND SINK. INSTRUCTED TO SHORTEN RACK OR RELOCATE RACK AND BOTTLES SO AS TO NOT INTERFERE WITH SINK ACCESS AND USAGE. CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED CUTTING BOARDS.

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: OBSERVED GREASE INSIDE THE DEEP FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS. OBSERVED PINK AND BLACK SLIMY SUBSTANCE BUILD UP INSIDE UPPER SURFACES OF ICE MACHINE. MUST CLEAN AND MAINTAIN ICE MACHINE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE INSIDE THE DEEP FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS. OBSERVED PINK AND BLACK SLIMY SUBSTANCE BUILD UP INSIDE UPPER SURFACES OF ICE MACHINE. MUST CLEAN AND MAINTAIN ICE MACHINE.

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.