NIU B Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD (SOFT BOILED EGGS) AT AN IMPROPER COLD HOLDING TEMPERATURE OF 56.3F LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 40F OR BELOW AT ALL TIMES. INSTRUCTED EMPLOYEE TO DISCARD AND DENATURE SAID POTENTIALLY HAZARDOUS FOOD. EMPLOYEE DISCARDED DURING THE INSPECTION. 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED REAR FOOD PREP AND BAR EXPOSED HAND SINKS NOT ACCESSIBLE TO PROPERLY WASH HANDS, AT THE TIME OF THE INSPECTION A LARGE GARBAGE CONTAINER WAS BLOCKING THE REAR EXPOSED HAND SINK AS WELL AS UTENSILS BEING STORED INSIDE OF THE EXPOSED HAND SINKS IN THE REAR FOOD PREP AREA AND AT THE BAR. INSTRUCTED TO ALWAYS MAKE EXPOSED HAND SINK ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING PRACTICES AND TO NEVER PUT UTENSILS NOR BLOCK EXPOSED HAND SINKS. MANAGER REMOVED SAID ITEMS DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GREASE DUMPSTER LID NOT MAINTAINED WITH ACCUMULATED GREASE ON THE LID OF THE OUTSIDE GREASE DUMPSTER. INSTRUCTED TO REPLACE OR CLEAN OUTSIDE GREASE DUMPSTER LID AND MAINTAIN. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1982943 DATED 2/9/17; 30 - FOUND THE BULK INGREDIENT CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO PROPERLY LABEL THE CONTAINERS. 33 - FOUND THE FOLLOWING NOT CLEAN: -THE INTERIOR/EXTERIOR (SIDES) OF THE COOKING EQUIPMENT. -THE INTERIOREXTERIOR (SIDES) OF ALL COOLERS, INCLUDING THE RUBBER GASKETS. -INTERIOR/EXTERIOR OF THE BULK INGREDIENT CONTAINERS. ALL WITH FOOD, DIRT, GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. 34 - FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS IN THE PREP AREA, UNDER THE DISH MACHINE AND THE FLOORS UNDER THE HAND SINKS, AROUND THE MOP SINK, UNDER THE DISH MACHINE, COOKING/COOLING EQUIPMENT, IN THE BAR AREA AND IN FRONT PREPARATION AREA WITH THICK DIRT, FOOD, GREASE AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS THROUGH OUT. 35 - ALSO, MUST CLEAN THE VENTILATION FILTERS, REMOVE THICK GREASE AND DIRT BUILD UP. 45 -FOUND THE FOOD HANDLERS ON THE PREMISES NOT ABLE TO PROVIDE PROOF THEY MET IDPH'S REQUIREMENTS. INSTRUCTED TO TAKE COURSE (IF NOT TAKEN) AND PROVIDE PROOF. INSTRUCTED MANAGER TO CORRECT PREVIOUS MINOR VIOLATIONS AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

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: OBSERVED POTENTIALLY HAZARDOUS FOODS (SUSHI FISH, PORK) INSIDE OF THE FREEZERS, PREP COOLERS AND WALK IN COOLERS, OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT'S NAMES AND DATES. INSTRUCTED TO PROVIDE PROPER LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SEE VIOLATION #29.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SEE VIOLATION #29.

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: SEE VIOLATION #29.

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: OBSERVED MISSING AND DAMAGED FLOOR TILES LOCATED UNDER THE LOW TEMPERATURE DISH MACHINE IN THE REAR FOOD PREP AREA. OBSERVED FLOORS THRU OUT ENTIRE FOOD PREP AREAS WITH ACCUMULATED FOOD AND GREASE DEBRIS UNDER PREP COOLERS AND UNDER THE FRYERS. INSTRUCTED TO CLEAN ALL FLOORS ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEE VIOLATION #29.

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 MISSING CEILING TILE LOCATED ABOVE THE DRY STORAGE AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE SUSHI FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK LOCATED IN THE REAR FOOD PREP AREA. OBSERVED LOW HOT WATER PRESSURE IN THE MEN'S WASHROOM, HOT WATER PRESSURE MUST BE INCREASED. INSTRUCTED TO REPAIR ALL AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED SOME UTENSILS BEING STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO STORE EVERYTHING AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED SOME UTENSILS BEING STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO STORE EVERYTHING AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.