NEW PEARL'S PLACE RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures in 2 door refrigerator in rear prep area: Turkey @ 53.4F-56.7F; chicken @ 51.8F-55.6F; pork @ 56.7F-57.2F; rice @ 49.3F; macaroni and cheese @ 57.9F; and assorted cooked vegetables @ 48.1F-63.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded 21 lbs of denatured foods during inspection. Operator estimates value to be $125. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed raw potentially hazardous foods (eggs) stored directly above ready to eat foods (mixed greens, vegetables, etc.) in the walk in cooler. Instructed must store raw foods below ready to eat foods at all times to prevent cross contamination. Operator relocated raw eggs to bottom shelf of walk in cooler. Serious violation 7-38-005(a).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed exposed pipes in wall and ceiling on left side of cooking line in kitchen. Observed uncovered air ducts in rear of kitchen next to dish room. Must seal all holes in walls in ceilings, and cover all open air ducts to prevent pest entry. Must maintain same.

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: Observed exposed pipes in wall and ceiling on left side of cooking line in kitchen. Observed uncovered air ducts in rear of kitchen next to dish room. Must seal all holes in walls in ceilings, and cover all open air ducts to prevent pest entry. Must maintain same.

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.