Little Bad Wolf Fails Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED DISHWASHER DRINKING AN OPEN BEVERAGE IN THE DISH ROOM WHILE WASHING DISHES. REVIEWED PROPER EATING/DRINKING PROCEDURES F0R EMPLOYEES.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN THE UPPER WATER RESERVOIR OF THE ICE MACHINE THAT IS USED FOR CONSUMPTION A BLACK SLIME SUBSTANCE ON ICE CONTACT SURFACES DRIPPING DOWN INTO THE ICE. INSTRUCTED TO CLEAN, SANITIZE, REMOVE ALL BLACK SLIME FROM ALL INTERIOR SURFACES OF THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN TWO SEPARATE COOLERS. THE TWO DOOR SERVICE LINE COOLER WITH CHOPPED TOMATOES AT 53F AND ASSORTED DAIRY BASED SAUCES AT 47.4F. IN THE TALL REACH-IN COOLER NOTED CUT LEAFY GREENS AT 69.3F AND EGGS AT 69F. ALL TCS FOODS DISCARDED. PRIORITY VIOLATION 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: NOTED TWO COOLERS UNABLE TO MAINTAIN ADEQUATE FOOD TEMPERATURE. THE SERVICE LINE TWO DOOR COOLER NOTED AT 55.9F WITH CHOPPED TOMATOES AT 53F. AND THE TALL REACH-IN COOLER AT 68.8F WITH EGGS AT 69F. BOTH COOLERS HELD TAGGED FOR INSPECTION AND MUST NOT USE REPAIRED, MAINTAINS A MINIMUM TEMPERATURE OF 41F AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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: MUST NOT STORE CLEAN UTENSILS DIRECTLY HANGING ABOVE THE KITCHEN HAND WASHING SINK TO PREVENT CONTAMINATION.

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.

PERSONAL CLEANLINESS - Comments: NOTED DISHWASHER WITHOUT AN EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED CHEMICALS IN THE DISH MACHINE ROOM AND CONSTRUCTION MATERIALS IN THE REAR HALLWAY MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO QUATERNARY CHEMICAL TEST STRIPS ON SITE FOR QUATERNARY SANITIZER ON PREMISES AND USED AT THE DISH WASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE TIN FOIL OR PLASTIC WRAP AS LINER FOR SHELVING. SHELVING MUST BE A SMOOTH CLEANABLE SURFACE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BROKEN SPRING ON THE SPRAYER ARM AT THE TWO COMPARTMENT PREP SINK. NOZZLE FALLS BELOW THE WASHBASIN INTO THE SINK. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: NOTED THE ICE MACHINES WASTE WATER DRAIN LINE SECURED WITH DUCT TAPE AND DRAINING INTO THE TWO COMPARTMENT PREP SINK. MUST PROPERLY DRAIN WASTE WATER FROM THE ICE MACHINE INTO A FLOOR DRAIN.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED IN THE ENCLOSED GARBAGE CONTAINER ROOM EXCESSIVE GREASE AND FOOD DEBRIS ON THE GROUNDS SURROUNDING THE GREASE AND GARBAGE RECEPTACLES ALONG THE BASEBOARD, ON WALLS AND UNDER CONTAINERS. INSTRUCTED TO REMOVE ALL PILED FOOD DEBRIS AND GREASE. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED THE WALLS AND BASEBOARDS OR THE OPEN THRESHOLD/ENTRANCEWAY TO THE DISH ROOM WITH OPEN GAPS, OPENINGS SEAMS. MUST SEAL TO BE SMOOTH AND CLEANABLE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EMPLOYEES PERSONAL BELONGINGS BEING STORED ON THE CLEAN DISH STORAGE SHELVING. MUST PROVIDE ADEQUATE STORAGE FACILITIES AWAY FROM FOOD AND FOOD CONTACT ITEMS FOR EMPLOYEES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.