NEW TASTE OF CHICAGO INC Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC HAS NO VALID CITY OF CHICAGO FOOD CERTIFICATE SEE VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. OBERVED (TCS) FOODS BEING PREPARED AND HANDLED,( BEEF-181.0F). PRIORITY FOUNDATION ISSUED 7-38-012.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP PROVIDED INSIDE EMPLOYEES WASHRROM.PIC PROVIDED DURING INSPECTION. INSTRUCTED SOAP MUST BE PROVIDE AT ALL TIMES,-COS. PRIORITY FOUNDATION ISSUED 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS PROVIDED INSIDE EMPLOYEES WASHRROM.PIC PROVIDED DURING INSPECTION. INSTRUCTED PAPER TOWEL/ HAND DRYING DEVICE MUST BE PROVIDE AT ALL TIMES,- PRIORITY FOUNDATION ISSUED 7-38-030(C) CONSOLATED VIOLATION

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS INSIDE PREP COOLER AT IMPROPER COLD TEMPERATURES. APPROX 8-LBS EACH OF CORN BEEF,ROAST BEEF AT 45, 46.0F, 9-LBS OF HAMBURGER PATTIES AT 46.0F, 47.0F, AND 2-LBS OF SLICED TOMATOES AT 48.0F.INSTRUCTED TO MAINTAIN COLD ( TCS) FOODS AT 41.0F OR BELOW-COS. ALL FOODS WAS REMOVE AND DISCARDED BY PIC AT COST APPROX $ 200.00. PRIORITY VIOLATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED PREP COOLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 48.0F. INSTRUCTED NO TO USE COOLER UNTIL REPAIRED AND TAG IS REMOVED BY THE HEALTH DEPT. INSTRUCTED TO USE ADDITIONAL COOL;ER ON SITE THATS 41.0F OR BELOW-COS. PRIORITY VIOLATION ISSUED 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF 69-MICE DROPPINGS IN LOWER REAR STORAGE AREA ON TOP OF BOXES, FLOORS AND STORAGE SHLEVES. INSTRUCTED TO CLEAN/ SANITIZE ALL AREAS. RECOMMED PEST SERVICE. PRIORITY FOUNDATION ISSUED 7-38-020(A).

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVE THE INTERIOR OF THE FRONT PREP COOLER AND THE EXTERIOR REAR REACH IN COOLER DIRTY. MUST CLEAN TO REMOVE DEBRIS

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVE THE INTERIOR OF THE FRONT PREP COOLER AND THE EXTERIOR REAR REACH IN COOLER DIRTY. MUST CLEAN TO REMOVE DEBRIS

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.