MAC'S AMERICAN FOOD Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE WALK-IN COOLER: OBSERVED CONDENSATION LEAKING FROM UNDER THE CONDENSER UNIT ONTO OPEN FOOD ITEMS STORED BELOW. MANAGER VOLUNTARILY DISCARDED CONTAMINATED FOOD ITEMS AND RELOCATED ANY FOOD ITEMS IN CLOSE PROXEMITY. INSTRUCTED TO NOT STORE FOOD ITEMS ON THE BACK SHELF UNDER THE LEAKING CONDENSER UNTIL THE COOLER IS REPAIRED AND NO LONGER LEAKING. SERIOUS VIOLATION 7-38-005

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTED FOOD STORAGE SHELVES IN THE WALK-IN COOLER. INSTRUCTED TO REPLACE OR RESURFACE RUSTED FOOD STORAGE SHELVES AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE INTERIOR PANEL ON THE DOOR TO THE DEEP FREEZER HAS BEEN COMPLETELY SEPARATED FROM THE COOLER DOOR. INSTRUCTED TO FIX DEEP FREEZER AND DEFROST TO REMOVE HEAVY FROST BUILDUP FROM THE INTERIOR WALLS OF THE DEEP FREEZER LOCATED IN THE BASEMENT.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A HANDLE FOR THE TOP OF THE COLD-HOLDING UNIT THAT HAS BEEN REMOVED FROM THE LID.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DUST BUILDUP ON THE CLEAN POT AND PAN STORAGE RACK ABOVE THE 3-COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE CONDENSATION IS LEAKING FROM THE CONDENSER INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO CONTACT A REPAIRMAN TO PREVENT COOLER FROM LEAKING AND MAINTAIN.

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 DETAIL CLEAN AND MAINTAIN THE SODA GUN NOZZLES TO REMOVE RED/PINK BUILDUP AND DETAIL CLEAN THE SODA GUN HOLSTERS TO REMOVE BROWN BUILDUP.

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: MUST DETAIL CLEAN AND MAINTAIN THE SODA GUN NOZZLES TO REMOVE RED/PINK BUILDUP AND DETAIL CLEAN THE SODA GUN HOLSTERS TO REMOVE BROWN BUILDUP.

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.