MORRY'S DELI Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN PREP COOLERS.

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: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYERS,WHEEL BASES,PREP TABLES,GARBAGE CANS,BREAD SLICER,DRAWERS,ALL PREP COOLERS AND REACH IN COOLERS,OVEN,CAN OPENER,MEAT SLICER,UNUSED EQUIPMENT(COOLERS,HOT HOLDING UNITS),MICROWAVE,COUNTER TOPS.

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: Inspector Comments: MUST CLEAN FOOD DEBRI & DIRT FROM FLOOR ALONG,UNDER & AROUND WALLBASE THROUGHOUT.MUST SEAL FLOOR TILE AROUND GREASE TRAP AT 3- COMPARTMENT SINK.

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: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS& DOORS THROUGHOUT PREMISES,FITERS & HOOD OF COOKING EQUIPMENT,LIGHT SHIELDS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED WALL TILES IN PREP AREAS AND NEAR REAR DOOR,HOLE IN LOWER DOOR OF REAR STORAGE AREA,LOOSE WALL PANEL BEHIND 3- COMP SINK.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS AND CEILINGS.

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: Inspector Comments: MUST REPLACE BURNT OUT LIGHTS AT HOOD OF COOKING EQUIPMENT,REAR STORAGE AREA & END CAPS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK AND PROVIDE VENTILATION IN TOILETROOM

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector Comments: MUST PROVIDE PROBE THERMOMETERS FOR FOOD TEMPS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST REMOVE,ELEVATE,ORGANIZE ARTICLES SUCH AS UNUSED HOT HOLDING UNIT,MEAT SLICER,BOXES STORED IN BETWEEN WALLS AND DOORS THROUGHOUT PREMISES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST REMOVE,ELEVATE,ORGANIZE ARTICLES SUCH AS UNUSED HOT HOLDING UNIT,MEAT SLICER,BOXES STORED IN BETWEEN WALLS AND DOORS THROUGHOUT PREMISES.

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.