MAYFLOWER RESTAURANT Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed the exposed handsink to have a blender pitcher, dish sponge, and other materials in it causing it to be inaccessible. Also observed no paper towels at said exposed handsink. Instructed facility to maintain sink accessible and with hot and cold water, soap, and paper towels at all times. Facility corrected at time of inspection. Critical violation 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

This violation was corrected during the inspection.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed food not protected: observed raw beef, chicken, and shrimp stored above vegetables in the 2 door prep cooler and observed raw chicken stored above soup and vegetables in the walk in cooler. Instructed facility to store all items in order of final cooking temperature with the highest cooking temperature on the lowest level and the lowest cooking temperature on the highest level and to maintain. Serious violation 7-38-005(a).

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report # 1950716 dated 8-18-16: Violation 30- "Instructed facility to label and maintain all bulk food containers and to label prepared foods." Violation 32- "Observed food being stored inside plastic shopping bags. Instructed facility to store in only food grade materials and to maintain." Violation 33- "Observed the walk in cooler shelves to be dirty. Instructed facility to clean, sanitize, and maintain." Violation 45- "No foodhandler certificates on site for foodhandlers. Instructed facility to comply and maintain." Instructed facility to correct all and maintain. Serious violation 7-42-090.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed the ice machine to have slight dirt accumulation on the interior portions. Instructed facility to clean, sanitize, and maintain. Observed the lower compartments of all cooking equipment, as well as the doors, gaskets, and handles of all coolers to have dirt and food debris accumulated on surfaces. Instructed facility to clean and maintain.

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: Observed the ice machine to have slight dirt accumulation on the interior portions. Instructed facility to clean, sanitize, and maintain. Observed the lower compartments of all cooking equipment, as well as the doors, gaskets, and handles of all coolers to have dirt and food debris accumulated on surfaces. Instructed facility to clean and maintain.

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.