MR BEEF Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND TALL REACH IN (PEPSI) COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. AIR TEMPERATURE WAS 49.2F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED. INSTRUCTED TO HAVE UNIT FIXED AND WHEN READY FOR REINSPECTION OF UNIT TO FAX A LETTER TO 312-746-4240 OR EMAIL CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 3 LARGE PANS OF BEEF AT IMPROPER TEMPERATURES BEING STORED IN THE ABOVE COOLER. TEMPERATURES RANGED FROM 50.1F-52.8F. ITEMS WERE DISCARDED AND DENATURED AN APPROXIMATE WEIGHT (PER OWNER) OF 61-67LBS. VALUED AT $1,500. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS THAT ARE STORED COLD AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND EXPOSED HAND WASHING SINK WITH NO SOAP OR HAND DRYING DEVICE WHEN I WENT TO WASH MY HANDS AGAIN. FOUND TOILET ROOM WITH NO HAND DRYING DEVICE. OWNER STATED THAT AN EMPLOYEE WENT TO GET SAID ITEMS. INSTRUCTED TO TEMPORARILY USE SOAP IN TOILET ROOM AND TO GET NAPKINS FROM FRONT SERVICE LINE TO DRY HANDS UNTIL ITEMS ARE PROVIDED. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED/MAINTAINED AS INSTRUCTED ON REPORT #612230 DATED 05-19-11. #38/1- OBSERVED A ONE STOVE BURNER BEING USED WITHOUT VENTILATION. MUST PROVIDE VENTILATION OR MOVE THE STOVE. INSTRUCTED TO CORRECT AND MAINTAIN.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST REMOVER FOOD FROM LARGE TIN CAN IN COOLERS AND STORE IN FOOD GRADE BAGS/CONTAINERS.

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: MUST SAND OR REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN PREP AREA.

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: MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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: MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

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: MUST MAKE WALL IN BETWEEN WALK IN COOLER AND DESK SMOOTH AND EASILY CLEANABLE-REMOVE PEELING/CHIPPED PAINT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST MAKE WALL IN BETWEEN WALK IN COOLER AND DESK SMOOTH AND EASILY CLEANABLE-REMOVE PEELING/CHIPPED PAINT.

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.