NEW LINE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP/SERVICE COOLER WITH AMBIENT AIR TEMP OF 48.9F, STORING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN, PORK, TURKEY BURGERS, COLE SLAW AND SOUR CREAM WITH TEMPERATURES RANGING FROM 48.8F TO 53.9F. INSTRUCTED TO KEEP COOLER AT 40F OR BELOW AT ALL TIMES. COOLER WILL BE TAG UNTIL THE PROPER TEMPERATURES ARE REACHED AND MAINTAINED. CITATION ISSUED #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 POTENTIALLY HAZARDOUS FOOD INSIDE PREP/SERVICE COOLER NOT AT THE PROPER INTERAL TEMPERATURES SUCH AS TURKEY BURGERS AT 53.9F, COLE SLAW AT 53.3F, BLACK BEAN BURGER AT 49.1, SMOKED PULLED PORK AT 49.8F, SOUR CREAM AT 51.3F, HAM AT 48.8F, CHICKEN AT 50.1F. ALL FOOD ITEMS WERE VOLUNTARILY DISCARDED AND DENATURED. TOTAL WEIGHT 70LBS AND COST $500.00. CITATION ISSUED #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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN EXTERIOR OF COOKING EQUIPMENT AND PREP TABLE TO REMOVE DEBRIS.

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: FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS. ALSO DETAIL CLEAN FLOOR DRAINS AT THE BAR AREA AND DISH WASHING AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS. ALSO DETAIL CLEAN FLOOR DRAINS AT THE BAR AREA AND DISH WASHING AREA.

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.