MAYFAIR RESTAURANT Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT #1967029 ISSUED ON 10-24-16 SERIOUS VIOLATION 7-42-090 #38 - MUST REPAIR COLD WATER FAUCET HANDLE AT THE MOP SINK. MOP SINK MUST HAVE BOTH HOT AND COLD RUNNING WATER AT ALL TIMES. MUST REPAIR COLD WATER FAUCET HANDLE AT THE REAR EXPOSED HAND SINK SO AS TO BE EASY TO OPEN AND CLOSE AT ALL TIMES. MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS FOR THE FRONT SERVICE COUNTER 3-COMP SINK IN ORDER TO PROPERLY TO SET 3-COMP SINK FOR WASHING, RINSING AND SANITIZING. #44 - DURING INSPECTION OBSERVED CUSTOMERS WALK INTO THE REAR PREP AREA TO USE THE RESTROOM. RESTROOM IN THE KITCHEN PREP AREA IS ONLY TO BE USED BY EMPLOYEES AT ALL TIMES. ONLY STAFF IS ALLOWED TO BE THE KITCHEN PREP AREA. #45 - NEW EMPLOYEES ON SITE. MUST PROVIDE IDPH FOOD HANDLER'S CERTIFICATE FOR ALL NEW EMPLOYEES AT ALL TIMES.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO RE CAULK WORN OUT CAULKING AROUND MOP SINK IN REAR PREP AREA.

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: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS ESPECIALLY AROUND RUBBER GASKET DOOR WITH DRIED FOOD ACCUMULATION.-------MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MICROWAVE OVEN WITH EXCESSIVE DRIED FOOD DEBRIS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: (4)LIGHT BULBS MUST BE SHIELDED ABOVE FRONT PREP/SERVICE AREA OR MUST PROVIDE SHATTER PROOFED LIGHT BULB.----------MUST REPLACE INOPERABLE LIGHT BULB INSIDE 2 DOOR (SLIDING) REACH-IN COOLER IN REAR 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: (4)LIGHT BULBS MUST BE SHIELDED ABOVE FRONT PREP/SERVICE AREA OR MUST PROVIDE SHATTER PROOFED LIGHT BULB.----------MUST REPLACE INOPERABLE LIGHT BULB INSIDE 2 DOOR (SLIDING) REACH-IN COOLER IN REAR 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.