NEW MODERN GRILL INC Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #1763331 DATED 4/21/16: #32: DIRTY SHELVING WITH GREASE AND FOOD DEBRIS IN THE FOLLOWING AREAS: UNDER FLAT GRILL, THROUGHOUT THE FRONT AND REAR PREP AREAS. IN THE REAR DRY FOOD STORAGE AREAS. MUST NOT USE DUCT TAPE TO ADHERE INTERNAL THERMOMETER IN THE TWO DOOR TALL REACH-IN COOLER. SURFACES MUST BE SMOOTH AND CLEANABLE. #33: EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. EXTERIOR OF THE REAR GLASS DOOR COOLER STICKY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL. #34: FLOORS IN THE FOLLOWING AREAS WITH DIRT AND DEBRIS: UNDER COOKS LINE EQUIPMENT, UNDER REAR DRY STORAGE AREA, UNDER PREP TABLE AND SHELVING IN REAR PREP, UNDER,BEHIND AND AROUND ALL REFRIGERATION AND FREEZERS. MUST CLEAN AND MAINTAIN ALL. ALL STORED ITEMS AND SHELVING MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE. MUST CORRECT ALL 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 PROVIDE DATE MARKING FOR PRODUCTS THAT ARE COOKED AND HELD LONGER THAN 24 HOURS (POTATOES AND SAUSAGE).

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 DEFROST BOTH CHEST FREEZERS IN THE FRONT PREP AREA. NOTED SOILED TAPE WRAPPED AROUND THE CINNAMON SHAKER. MUST REMOVE AND MAINTAIN THE SHAKER TO BE SMOOTH AND EASILY CLEANABLE. NOTED THE PLASTIC CONTAINER HOLDING POTATOES TO BE CRACKED DOWN THE SIDE. INSTRUCTED TO DISCARD BROKEN CONTAINERS THAT ARE NO LONGER DURABLE, OR EASILY CLEANABLE.

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: HEAVY GREASE BUILD UP IN THE LOWER INTERIOR COMPARTMENT OF THE FRYER. INSTRUCTED TO CLEAN.

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: NOTED THE TILES SEPARATING FROM THE FOOT RAIL AT THE DINER BAR, SHOWING A GAP INTO THE FLOOR CAVITY UNDERNEAT. INSTRUCTED TO REPAIR THE FOOT RAIL SO THERE ARE NO GAPS.

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: NOTED THE TILES SEPARATING FROM THE FOOT RAIL AT THE DINER BAR, SHOWING A GAP INTO THE FLOOR CAVITY UNDERNEAT. INSTRUCTED TO REPAIR THE FOOT RAIL SO THERE ARE NO GAPS.

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.