MCCORMICK PLACE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: READY TO EAT DICED TURKEY AT 46.7F, PASTA SALAD AT 48.7F, POTATOE SALAD AT 51.9F, COLE SLAW AT 51.8F, SHREDDED CHEESE AT 48.2F LOCATED AT SALAD BAR FOOD COURT AREA, 15 SMALL CARTONS OF MILK, 6 YOGURTS, 23 READY TO EAT SALADS,6 DELI MEAT SANDWICHES LOCATED IN DISPLAY COOLER CASES AT 49.0-50.1F AT A-1 POD, AND FOUR LARGE SLICES OF SAUSAGE AND PEPPERONI PIZZA AT 118.2-120.0F LOCATED AT LITTLE ITALY FOOD COURT AREA. ALL COLD AND HOT FOOD ITEMS PREPARED IN MAIN KITCHEN OF SOUTH BUILDING-NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AND HOT FOOD TEMPERATURES AT 140F AND ABOVE AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD PRODUCTS, APPROXIMATE VALUE $402.00. CRITICAL CITATION 7-38-005(A)ISSUED.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND 30 FRUIT FLIES IN DISHMACHINE AREA, 50 FRUIT FLIES THROUGHOUT REAR CORRIDOR, 5 HOUSE FLIES IN REAR STORAGE WHERE EQUIPMENT IS STORED AT WAREHOUSE AREA, 20 FRUIT FLIES IN MULTI-USE UTENSILS/PLATES/UTILITY SINK ROOM, 20 FRUIT FLIES AT 4 COMPARTMENT SINK, DRY FOOD STORAGE/SPICE ROOM, AND FLOOR DRAINS BY REAR MAIN KITCHEN. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. STRONGLY RECOMMEND UPGRADING HOUSEKEEPING AND SANITATION THROUGHOUT MAIN KITCHEN, DISHMACHINE, AND WAREHOUSE AREAS TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 ISSUED. SUPERVISOR NOTIFED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY RACKS IN MAIN KITCHEN.

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: CLEAN FAN COVERS IN WALK-IN COOLERS/FREEZERS, CURTAINS AT INTERIOR DOORS OF WALK-IN COOLER IN MAIN KITCHEN, INTERIOR/EXTERIOR OF HOT HOLDING UNITS, EXTERIOR OF GRILL/STOVES, UNDER, AROUND GRILL/FRYERS AND EQUIPMENT TO REMOVE GREASE BUILD-UP.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND SANITIZE FLOORS IN WALK-IN COOLER/FREEZER IN WAREHOUSE AND MAIN KITCHEN. CLEAN FLOOR DRAINS THROUGHOUT MAIN KITCHEN.

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: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AND REMOVE COB WEBS AT SODA STORAGE ROOM IN WAREHOUSE AREA, REPLACE BROKEN WALL TILE IN DISHMACHINE ROOM, CLEAN CEILING VENTS ABOVE SINKS IN MAIN KITCHEN TO REMOVE DUST, CLEAN LOWER WALLS UNDER SINKS AND BEHIND COOKING EQUIPMENT IN MAIN KITCHEN, AND REMOVE BLACK BUILDUP AT WALL AROUND 4 COMPARTMENT SINK. SEAL ALL OPENINGS/HOLES IN WALL BY MAIN STORE ROOM FREEZER, REMOVE CHIPPING PAINT FROM WALL AND REPAINT SAME.

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: REATTACH LIGHT SHIELDS IN DISH MACHINE AREA AND ABOVE RACKS IN MAIN KITCHEN ACROSS FROM 4 COMPARTMENT SINK. PROVIDE LIGHT SHIELD FOR LIGHT FIXTURE AT 4 COMPARTMENT SINK IN MAIN KITCHEN.

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: REATTACH LIGHT SHIELDS IN DISH MACHINE AREA AND ABOVE RACKS IN MAIN KITCHEN ACROSS FROM 4 COMPARTMENT SINK. PROVIDE LIGHT SHIELD FOR LIGHT FIXTURE AT 4 COMPARTMENT SINK IN MAIN KITCHEN.

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.