MAC ARTHUR'S Passes Health Inspection - Chicago Restaurant

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 REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER, RUST FROM LOWER SHELVES OF PREP TABLES. MISSING HANDLE ON HOT HOLDING CABINET, MISSING OUTER COVER AT POP COOLER. REMOVE RUST ON SHELVING UNITS IN DISH AREA AND WHERE NEEDED.

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 ALL SHELVING UNITS, HOT HOLDING CABINETS, DEEP FRYERS, USED AND UNUSED PREP COOLERS AND STOVES, WHEELBASES AND LEGS OF EQUIPMENT PREP TABLES AND UNDERSIDE, FANGUARDS IN WALK IN COOLERS, INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT.

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 GROUT FLOOR THROUGHOUT WHERE NEEDED.MUST CLEAN FLOORS AND DRAINS UNDER,AROUND,ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED AND BROKEN FLOOR TILES IN WALK IN COOLER AND PREP AREAS AND WHERE NEEDED.

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 CLEAN: WALLS & CEILINGS THROUGHOUT. MUST REPAIR OR REPLACE: STAINED CEILING TILES IN ENTRY WAY, OVER SERVING LINE, PREP AREA #S WALK IN COOLER CEILING IN POOR REPAIR. WALL IN POOR REPAIR BEHIND HOT HOLDING CABINET & WALL BASE MISSING AT SAME. MUST REMOVE: ICE BUILD-UP FROM WALL IN WALK IN FREEZER

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 PROVIDE END CAPS ON LIGHT SHIELDS & PROVIDE LIGHT SHIELDS IN DISH WASHING AREA,PREP AREAS & WHERE NEEDED

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.