MAC ARTHUR'S Fails Health Inspection - Chicago Restaurant

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 25 SMALL LIVE FLIES FLYING AROUND REAR PREP AREA AND DIRT SOILED APRONS IN DISH WASHING AREA AND MORE THAN 12 RODENT DROPPINGS ON FLOOR IN REAR DRY FOOD STORAGE AREA,IN LOCKER ROOM UNDER RACK AND ON TOP OF ARTICLES ON SHELF AND PIECE OF CARPET IN SAME AREA.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/6/14.(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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SHELVING UNITS IN PRODUCE ,CHICKEN AND COOKED FOODS WALK IN COOLER AND PREP TABLE IN CENTER PREP AREA ACROSS FROM OVENS.MUST REPAIR OR REPLACE DAMAGED LIDS ON SOME FOOD STORAGE CONTAINERS WHERE NEEDED,WORN CUTTING BOARDS,WORN DOOR GASKETS ON ALL HOT HOLDING UNITS.

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 FOOD DEBRI AND GREASE FROM HOT HOLDING CABINETS,GRILL TABLES,EXTERIOR OF ALL FOOD STORAGE CONTAINERS IN WALK IN COOLERS AND SHELVING UNITS,ICE DISPENSERS.

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 CLEAN FLOOR ALONG WALL BASES THROUGHOUT .MUST GROUT FLOOR TILES IN REAR PREP AREA NEAR KETTLE.

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 WALL IN PRODUCE WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL TILES IN DISH WASHING AREA.

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 REPLACE BURNT OUT LIGHT AT HOOD IN FRONT PREP AREA AND MISSING LIGHT SHIELD AND END CAPS ON MIDDLE AND CENTER PREP AREA

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHT AT HOOD IN FRONT PREP AREA AND MISSING LIGHT SHIELD AND END CAPS ON MIDDLE AND CENTER PREP AREA

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.