MAY MAY GOURMET FOOD INC Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT AND COLD RUNNING WATER AT THE HANDWASHING SINK IN THE REAR EMPLOYEE TOILET ROOM. BOTH HOT AND COLD KNOBS WERE MISSING FROM SINKS AS WELL. INSTRUCTED TO PROVIDE BOTH KNOBS AND RESTORE HOT AND COLD WATER AT THE MENTIONED HANDWASHING SINK. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED TWO EMPLOYEES WASHING TWO BOWLS AND A PITCHER AT THE 3 COMPARTMENT SINK, WITHOUT SANITZING. INSTRUCTED TO ALWAYS SANITIZE DISHWARE AND SET UP 3 COMPARTMENT SINK, IN ORDER TO WASH, RINSE AND SANITIZE AS REQUIRED BY THE CODE. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE USING CHLORINE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS IN THE HOT HOLDING UNITS AT THE FRONT SERVICE/ PREP AREA. THE FOLLOWING FOODS WERE FOUND OUT OF COMPLIANCE AT THE HOT HOLDING UNIT ON THE SERVICE COUNTER: 5 CHICKEN WINGS (104.0F) AND RICE (100.0F). THE FOLLOWING FOOD ITEMS IN THE DISPLAY HOT HOLDING UNIT THAT WERE OUT OF COMPLIANCE WERE: BBQ PORK, BBQ DUCK, PORK INTESTINE, AND TRIPE ALL ITEMS TEMPERATURE RANGED 99.0-100.0F. MANAGER DISCARDED APPROXIMATELY 80LBS AT $125 WORTH OF PRODUCT. MUST HAVE HOT HOLDING FOODS AT 135F OR ABOVE. PRIORITY 7-38-005, CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF COLD HOLDING FOODS THROUGHOUT THE REAR FOOD PREP AREAS. FOUND A BOX OF CHICKEN BONES (USED FOR COOKING) STORED IN THE PREP AREA NEAR THE THREE COMPARTMENT SINK AT 58.6F. FOUND 4 EGGS IN THE PREP COOLER ACROSS FROM THE VENTILATION HOOD RANGING 54-56.0F. FOUND A BASKET WITH 16 EGGS (RANGING 51-53.0F), BOWL OF PORK (51.0F) IN THE 3 SLIDING DOOR COOLER INTHE REAR PREP AREA. OBSERVED COOKED PORK IN THE A REFRIGERATOR IN THE REAR FOOD PREP AREAR AT 51.2F. MANAGER DISCARDED APPROXIMATELY 80LBS AT $180 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURES OF HOT HOLDING UNITS AT THE FRONT SERVICE/ FOOD PREP AREA WITH TCS FOODS STORED INSIDE FOR SALE. THE HOT HOLDING UNIT ON THE SERVICE COUNTER WAS FOUND AT 98.0F AND THE DISPLAY HOT HOLDING UNIT WAS FOUND AT 97.0F. THE HOT HOLDING UNITS ON THE SERVICE COUNTER WAS ADJUSTED AND ARE NOW MEETING COMPLIANCE AT THIS TIME. MUST HAVE HOT HOLDING UNITS AT 135.0F OR ABOVE. PRIORITY 7-38-005, CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE OF THE HOT HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATLEY 40 RAT DROPPINGS THROUGHOUT IN THE FOLLOWING AREAS: IN THE REAR EMPLOYEE TOILET ROOM, UNDER THE SHELVING UNITS IN THE WALK-IN FREEZER, NEAR THE DOUBLE DECKER OVENS, AND ON THE LEGS OF THE MIXER. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BUCKETS OF BEANS STORED ON THE FLOOR IN THE REAR FOOD PREP AREA. INSTRUCTED TO ELEVATE ATLEAST 6 INCHES OFF THE FLOOR AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE OUTERIOR OF THE COOKING EQUIPMENT AND THE COLD HOLDING UNITS (THE HINGES OF THE DOORS AND THE DOORS OF THE EQUIPMENT) WITH FOOD ENCRUSTED AND NOT CLEAN. INSTRUCTED TO CLEAN MENTIONED EQUIPMENT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE DOUGH ROLLING MACHINE STORED ON THE FOOD PREP TABLE NEAR THE WALK-IN COOLER NOT CLEAN AND WITH FOOD ENCRUSTED IN THE EQUIPMENT. ALSO, OBSERVED FOOD SPLATTERS INSIDE THE MICROWAVES ON SITE. INSTRUCTED TO CLEAN DOUGH ROLLING MACHINE MORE FREQUENTLY AND CLEAN THE MICROWAVES AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE REAR FOOD PREP AREA ESPECIALLY UNDER THE COOKING EQUIPMENT, COLD HOLDING EQUIPMENT, AND REAR DOUGH/ BAKING PREP AREA. INSTRUCTED TO REPAIR ALL FLOORS TO MAKE SMOOTH AND EASILY CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE WALLS THROUGHOUT THE REAR FOOD PREP AREA WITH DRIED FOOD SPLATTERS AND NOT CLEAN, ESPECIALLY NEAR THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND HANDWASHING SINK IN MENTIONED AREA. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED WALLS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFIATE FOR FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFIATE FOR FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.