MOODY'S RESTAURANT INC Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON SITE WHILE TCS FOODS WERE PREPARED/SERVED, SUCH AS BEEF ON STOVE TOP AT 191.1F. REVIEWED A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON-SITE AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: COOKS LINE/BAR HAND WASHING SINK NOT ACCESSIBLE FOR USE. NOTED AN EMPTY BEER STEIN INSIDE AND A LARGE AMOUNT OF ICE DISCARDED INSIDE. ALSO, THE BASEMENT PREP HAND SINK IS NOT ACCESSIBLE, WITH UTENSILS STORED INSIDE THE SINK. REVIEWED HAND SINKS ARE FOR HAND WASHING PURPOSES ONLY AND MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP IS AVAILABLE AT THE COOKS LINE/BAR HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. THE THE ABOVE VIOLATION IS #10 FOR CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS ARE LOCATED AT THE COOKS LINE/BAR HAND WASHING SINK OR THE DINING ROOM HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.

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: INTERIOR OF SOME AREAS INSIDE THE ICE BIN AND UPPER AREA ARE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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 COLD HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 20 LBS OF PRE-COOKED FRENCH FRIES IN A BUCKET ON THE COOK'S LINE AT AN IMPROPER FOOD TEMPERATURE OF 53.2F. REVIEWED COLD FOOD MUST BE HELD AT 41F OR BELOW AND HOT FOODS AT 135F OR ABOVE. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS, SUCH AS BURGERS THAT MAY BE ORDERED RAW, OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE MENUS. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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 THE FOLLOWING LIVE SMALL FLIES IN THE FOLLOWING AREAS: APPROXIMATELY 50 LIVE SMALL FLIES THROUGHOUT THE BAR AND COOKS LINE. 75 FLIES AROUND THE EMPTY STORED KEGS IN THE BASEMENT. 50 THROUGHOUT THE BASEMENT PREP/DISH AREA. RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR FLIES TO ELIMINATE ALL FLY ACTIVITY. 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: THE BASEMENT PREP TABLE NOTED UNDERWATER LINES IN THE BASEMENT PREP. MUST MOVE PREP TABLE OR PROVED A CEILING BETWEEN WATER LINES AND PREP TABLE.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD PREPARERS/HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: THE POTATO CUTTING MACHINE MUST BE REMOVED FROM THE OPEN BASEMENT AREA AND MOVED INTO THE BASEMENT FOOD PREP ROOM WHERE THE HAND WASHING SINK IS LOCATED AND ACCESSIBLE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE TINFOIL AS A MEANS OF REPAIR OR SEALANT INSIDE THE BAR/PREP CABINET.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST USE FOOD-GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR AND EXTERIOR OF ALL COOK'S LINE COOLERS ARE DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN 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: ALL CABINETS AND SHELVING THROUGHOUT THE COOK LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE TINFOIL AS LINER FOR SHELVING UNDER THE BASEMENT PREP TABLE, AND EXCESSIVE RUST MUST BE REMOVED. SHELVING MUST BE SMOOTH AND CLEANABLE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE ATTACHED HOSE TO THE WALL FAUCETE IN THE BASEMENT PREP AREA.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED DIRTY TOILET BOWL IN THE WOMEN'S WASHROOM. MUST CLEAN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INTERIOR AND EXTERIOR OF THE COOKS LINE EXHAUST HOOD WITH EXCESSIVE GREASE AND DUST DRIPPING DOWN. MUST CLEAN AND MAINTAIN.

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: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.----FLOORS THROUGHOUT THE COOKS LINE, UNDER ALL CABINETS, AND INSIDE THE BASEMENT WALK-IN COOLER WITH DIRT, GREASE, AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----OPEN CRACK/CREVICE AND MISSING WALL CAULKING AT THE WOMEN'S WASHROOM WASHBOWL. MUST REPLACE/REPAIR.-----POOLING WATER ON THE FLOORS IN SEVERAL AREAS OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.

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: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.----FLOORS THROUGHOUT THE COOKS LINE, UNDER ALL CABINETS, AND INSIDE THE BASEMENT WALK-IN COOLER WITH DIRT, GREASE, AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----OPEN CRACK/CREVICE AND MISSING WALL CAULKING AT THE WOMEN'S WASHROOM WASHBOWL. MUST REPLACE/REPAIR.-----POOLING WATER ON THE FLOORS IN SEVERAL AREAS OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.

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.