MAGIC JUG Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN-COOLER WITH AN AIR TEMPERATURE OF 54.0F. THIS IS THE MAIN COOLER THE FOOD ESTABLISHMENT USE TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS,BEEF,SOUPS,SALADS,SAURKRAUTS ETC,ETC..ALSO, THE SAID WALK-IN-COOLER CONDENSOR HAS A CONSTANT WATER DRIP ONTO PLASTIC BUCKET ON FLOOR. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F.BUSINESS HAS A TOTAL OF 1 WALK-IN-COOLER,4 CHEST FREEZERS,1 2 DOOR REACH IN COOLER HOLDING WATER,CAN SODAS. CRITICAL VIOLATION 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED AN ASSORTED AMOUNTS OF POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS,SOUPS,SALADS,SAURKRAUET,BEEF,STEWS,MILK ETC.ETC. INTERNAL TEMPERATURES RANGING FROM (45.8F-47.7F). MANAGEMENT VOLUNTARILY DISCARDED 300#OF FOOD WORTH APPROX. $800.00. AS STATED PER MANAGEMENT AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HOT RUNNING WATER AT EXPOSED HANDSINK IN THE KITCHEN. INSTRUCTED OWNER THAT HOT RUNNING WATER MUST BE PROVIDED AT SINKS AT ALL TIMES.TEMPERATURE OF WATER IS 60.0F DURING THIS INSPECTION.CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED OVER 50 RAT DROPPINGS IN A CLUTTERED FURNACE ROOM AREA,HOT WATER TANK ROOM NEAR THE KITCHEN AND 100 PLUS RODENT MICE DROPPINGS THROUGHOUT THE KITCHEN AREA(TMTC)TOO MANY TO COUNT(CLUTTERED).FOUND IN THE KITCHEN AREAS ON BOTTOM SHELVINGS OF FOOD PREP TABLE BOARDS,BEHIND CHEST FREEZERS,BENEATH THE DEEP FRYERS,SHELVINGS ETC,.REMOVE EXPOSED TRAYS OF OPEN GREEN BAIT BENEATH THE TABLES IN KITCHEN AREAS,INSIDE THE HOT WATER TANK ROOM.ALSO,THE REAR EXIT DOOR LEADING TO THE ALLEY DOOR IS NOT RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY MUST MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND REMOVE CLUTTERED CONDITIONS THROUGHOUT THE KITCHEN AREAS AND STORAGE ROOMS ETC. CRITICAL VIOLATION 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SAURKRAUT, POTATO PANCAKES,SOUP, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS STORED ON KITCHEN TABLES,SHELVINGS MUST BE LABELED TO IDENTIFY THE FOODS STORED. ALL PREPARED FOODS INSIDE THE FREEZER UNITS MUST BE LABELED/DATED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE,INVERT ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN AREAS TO PREVENT CONTAMINATION BEFORE USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WALK-IN-COOLER SHELVINGS WITH ALUMINUM FOIL LINERS MUST BE REMOVED. MUST PROVIDE FOOD GRADE BAGS TO STORE FOODS INSIDE THE FREEZER UNITS NOT INSIDE GROCERY PLASTIC BAGS.

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: FOLLOWING IN NEED OF MAJOR DETAIL CLEANING AND MAINTAINING: HOOD ABOVE COOKING EQUIPMENTS,INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS REACH-IN COOLER,CUTTING BOARDS, PREP AND STORAGE SHELVES THROUGHOUT, INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (STOVES, FRYERS, OVENS,SHELVINGS AND FAN COVERS INSIDE THE WALK-IN-COOLER GAS AND ELECTRIC PIPES AND CONDUITS ENCRUSTED WITH GREASE, INTERIOR AND EXTERIOR SURFACES OF THE 3 COMPARTMENT SINK,INTERIOR COMPARTMENTS OF THE DEEP FRYERS ETC.

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: FLOORS ALONG THE WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES.MUST REPAIR AND RESEAL THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND EASY TO CLEAN BENEATH THE COOKING EQUIPMENTS(EXCESSIVE GREASE BUILD-UP BENEATH THE DEEP FRYERS).

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: DETAIL CLEAN THE WALLS THROUGHOUT THE KITCHEN AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES.ALSO,MUST SEAL ALL NOTICEABLE OPENINGS ON LOWER/UPPER WALLS AND AROUND PIPES WHERE NOTED.

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 ADEQUATE LIGHTING INSIDE THE WALK-IN-COOLER.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET ROOM DOOR MUST BE SELF CLOSING.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK. MUST PROVIDE MISSING FILTERS ABOVE COOKING EQUIPMENTS. MUST PROVIDE,MAINTAIN 3 ADEQUATE SINK STOPPERS FOR THE 3 COMPARTMENT SINK. MUST REPAIR LOW WATER PRESSURE AT THE 3 COMPARTMENT SINK. ALSO,ELECTRIC STOVE MUST BE VENTED IF EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE,MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEAN AND ORGANIZE REAR STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEAN AND ORGANIZE REAR STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

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.