MED KITCHEN Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED FRONT ENTRANCE DOORS NOT RODENT PROOFED WITH 1/2 INCH GAP AT THE BOTTOM OF SAID ENTRANCE DOORS. INSTRUCTED TO MAKE ENTRANCE DOORS RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHEESE, CHICKEN, SLICED VEGETABLES) IN THE WALK IN COOLER AND THREE DOOR PREP COOLER, HELD FOR OVER 24 HOURS, WITHOUT THE PROPER LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HELD ARE FOR OVER 24 HOURS AND ARE OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE INTERIOR OF ICE MACHINE WITH A SLITE BROWNISH BUILD UP ON THE SIDES, ICE MACHINE IS LOCATED IN THE REAR PREP. OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDER THE FLAT TOP GRILL. OBSERVED DIRTY GASKETS ON THE THREE DOOR REFRIGERATOR LOCATED UNDER THE GYRO RACK LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN. OBSERVED A CUTTING BOARD STAINED WITH DEEP DARK GROOVES LOCATED ACROSS FROM THE ICE MACHINE. INSTRUCTED TO REPLACE 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ALONG THE WALL UNDER THE COLD HOLDING AREA LOCATED IN THE FRONT FOOD PREP. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ALONG THE WALL UNDER THE COLD HOLDING AREA LOCATED IN THE FRONT FOOD PREP. INSTRUCTED TO CLEAN AND MAINTAIN.

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.