MR BEEF Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT LINE TO BE IMPROPER AT 47.5F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS MAINTAINED. CITATION ISSUED FOR 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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER: CHICKEN 69.4F,PIZZA PUFFS 45.1F,ROAST BEEF ((2 TRAYS 87.4 AND 49.4F),SAUSAGE (HOT HOLDING) 132.1F,HOT DOGS 45.1F.SLICED TOMATOES 45.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 42LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEE PREPPING AT THE FRONT LINE AND WHILE WEARING GLOVES PROCEEDED TO CLEAN PREP TABLE WITH WASH CLOTH, THEN GOES TO THE REAR PREP AREA AND BACK TO THE PREP TABLE TO CONTINUE SERVING CUSTOMERS. ALL WITHOUT CHANGING GLOVES AND/OR WASHING HANDS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP, LID AND LIPS. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING CONTAINER. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO SANITATION CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A FOOD SERVICE MANAGER AND A CITY CERTIFICATE ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED FOOD (CHEESE SAUCE AND TOMATO)INSIDE ORIGINAL CONTAINER( TIN CANS)N INSIDE SERVICE COOLER OF DELI PREP TABLE. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE CLEAN CONTAINER WITH TIGHT LIDS AND LABEL.

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: NOTED SHELVES INSIDE WALK IN COOLER AND REAR PREP TABLE LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES, CLEAN AND MAINTAIN SURFACES.

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: INSTRUCTED TO CLEAN ALL MEAT SLICERS WITH FOOD PARTICLES 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED GAS STOVE BY THE UPRIGHT REFRIGERATION UNIT AT THE REAR WITH NO HOOD OR PROPERLY VENTED. INSTRUCTED TO PROVIDE A HOOD OVER THE STOVE VENTILATION OR REMOVE STOVE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED GAS STOVE BY THE UPRIGHT REFRIGERATION UNIT AT THE REAR WITH NO HOOD OR PROPERLY VENTED. INSTRUCTED TO PROVIDE A HOOD OVER THE STOVE VENTILATION OR REMOVE STOVE.

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.