MOTHER'S RUIN Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HANDWASHING SINKS TO PROVIDE WATER AT LESS THAN THE REQUIRED MINIMUM TEMPERATURE: 75.0F AT THE MAIN KITCHEN AREA HANDWASHING SINK, 78.0F AT THE LEFT-HAND UNISEX WASHROOM, 88.0F AT THE RIGHT-HAND UNISEX WASHROOM. INSTRUCTED TO REPAIR OR REPLACE LISTED HANDWASHING SINKS TO PROVIDE MINIMUM WATER TEMPERATURE OF AT LEAST 100.0F AND MAINTAIN AT ALL TIMES. PRIORITY 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30-40 RODENT DROPPINGS AND RODENT FUR PRESENT DIRECTLY ON THE FLOOR OF THE REAR BASEMENT AREA (ACROSS FROM WATER HEATERS). INSTRUCTED TO REMOVE RODENT DROPPINGS AND FUR, CLEAN AND SANITIZE AFFECTED AREA(S), AND CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE ALL EVIDENCE OF PEST ACTIVITY ON-SITE. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BUILD UP OF GREASE AND DUST DEBRIS ON EXTERIOR NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (DEEP FRYERS, GRIDDLE) IN THE MAIN KITCHEN AREA. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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: OBSERVED BUILD UP OF GREASE AND DUST DEBRIS ON EXTERIOR NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (DEEP FRYERS, GRIDDLE) IN THE MAIN KITCHEN AREA. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.