MAC ARTHUR'S Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS ON HOT HOLDING SERVING LINE & WALK IN COOLER STORED IN LARGE PLASTIC STORAGE CONTAINERS SUCH AS COOKED CHICKEN 126.3F-129.8F,COOKED PASTA 47.9F DATED 5/2,CUSTARD 47.8F- 49.5F DATED 5/1,POTATO SALAD 47.7F DATED 4/27,COOKED TURKEY LEGS 45.9-46.5F DATED 5/2,BEANS 56.3F DATED 5/2,MACARONI & CHEESE 51.6F-53.7F DATED 5/2,COOKED FRIED CHICKEN 47.8F.NO TIME & TEMPERATURE LOGS NOT AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED .APPX 48LBS. $93.(CRITICAL 7-38-005A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF MORE THAN 125 MOUSE DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS ON LEDGE BEHIND OVEN,ON FLOOR & ON & IN BETWEEN PALLETS IN REAR FOOD STORAGE AREA,ON SHELVING UNITS & ON FLOOR BEHIND BOXES & UNUSED EQUIPMENT IN PAPER STORAGE AREA,ON FLOOR & ON SHELVING UNITS,IN BOXES IN MAINTENANCE STORAGE AREA,UNDER FRONT SERVICE COUNTER.REAR DOOR IN DISHWASHING AREA NOT RODENT PROOFED.ALSO EVIDENCE OF MORE THAN 100 LIVE DRAIN FLIES IN DISH WASHING AREA ON WALLS,FLOOR DRAINS,GARBAGE CANS,SOILED LINEN HAMPERS,NEXT TO WASH MACHINES,DINING AREA UNDER ICE DISPENSER STORAGE CABINET,PREP AREAS WALLS & CEILINGS & FLYING THROUGHOUT PREMISES,MASSIVE AMOUNT OF FOOD DEBRI IN FLOOR DRAINS,POOLING & STANDING WATER ON FLOOR THROUGHOUT DISH WASHING AREA,ALSO MORE THAN 20 LIVE ANTS IN REAR DRY FOOD STORAGE AREA NEAR OVERHEAD GARAGE DOOR & MIXED IN WITH SPILLED CORNMEAL ON FLOOR AT PALLET.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.REMOVE WATER & KEEP DRY.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/3/12.(SERIOUS 7-38-020).

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #547850 11/29/11 NOT CORRECTED.#32 MUST REMOVE RUST FROM SHELVING UNITS IN ALL COOLERS & PREP TABLES.#33 MUST CLEAN ALL STORAGE SHELVING UNITS,FRYERS,PREP COOLERS,FILTERS AT HOOD,ICE DISPENSERS ON SODA MACHINES,INTERIOR PANELS OF ICE MACHINES,PREP TABLES,OVENS.#34 MUST GROUT FLOOR THROUGHOUT WHERE NEEDED.MUST CLEAN FLOORS & DRAINS,UNDER,AROUND,ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED & BROKEN FLOOR TILES IN WALK IN COOLERS,PREP AREAS & WHERE NEEDED.#35 MUST REPAIR OR REPLACE DAMAGED & MISSING WALL TILES,CEILING TILES,WALL BASES WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES.#41 MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS THROUGHOUT PREMISES.MUST REPAIR & MAINTAIN.(SERIOUS 7-42-090).

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL 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 REPAIR OR REPLACE DAMAGED DOOR PANEL & WORN DOOR GASKET ON REAR WALK IN COOLER & REMOVE RUST ON SAME.

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 COUNTER TOPS,UNUSED STORAGE PREP COOLER IN MAIN PREP AREA, CAN OPENER BLADE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS THROUGHOUT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS THROUGHOUT.

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.