NORTH STAR RESTAURANT, INC. Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND DISPLAY COOLER AT AIR TEMP OF 62F TO 68F,ALSO FOUND TWO DOOR REACH-IN COOLER AIR TEMP OF 68F, TO 70F; TAGGED UNITS "HELD FOR INSPECTION" DO NOT USE UNITS.COOLERS MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A) BY THE TIME I FINISHED REPORT MANAGER FIXED THE PROBLEM, AND BOTH UNITS MAINTAINS AIR TEMP OF 32F TO 40F. INSTRUCTED TO USE COOLERS AND CONTINUE TO MONITOR UNITS.

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 AT IMPROPER TEMPERATURE STORED INSIDE THE DISPLAY AND TWO DOOR COOLERS: SHREDDED CHEESE AT TEMP OF 57.7F, COOKED PEPPER WITH HERBS AT TEMP OF 55.6F, SLICED PEPPERONI AT TEMP OF 55.6F; HOME MADE BEEF SAUSAGE AT TEMP OF 52.3F TP 55.6F; SOUP AT TEMP OF 52.7F TO 53.7F; CHICKEN SOUP AT TEMP OF 54.2F; PIE FILLED WITH PRE-COOKED SPINACH AND OTHER COOKED FOOD AT TEMP OF 57,6F; FISH AT TEMP OF 54.5F; SALMON AT TEMP OF 51.4F; CHICKEN BREAST AT TEMP OF 47.6F TO 52.1F; SOUR CREAM AT TEMP OF 51.3F; MILK AT TEMP OF 50.7F, HALF AND HALF AT TEMP OF 59.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED.POUNDS 41 VALUE 530,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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: EVIDENCE OF OVER 30 MICE DROPPINGS INDIFFERENT LOCATIONS OF PREP AREA: UNDER THE PIZZA OVEN,INSIDE THE BRICK BLOCKS,UNDER THE THREE COMPARTMENT SINK AND INSIDE THE DEEP FRYER(BOTTOM PART), INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE AREA MENTIONED.OUTER OPENINGS NOT PROTECTED:BOTH FRONT AND REAR DOORS ARE NOT RODENT/ INSECTS PROOFED,GAPS FROM 1/2" TO 1".INSTRUCTED TO RODENT/INSECT PROOF SAID DOORS.SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WASTE LINE CONNECTION FROM THE ICE MACHINE MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN. INTERIOR LID OF CHEST FREEZER IS BROKEN AND HAS EXPOSED INSULATION INSTRUCTED TO REPLACE SAID LID, IN BASEMENT AREA.

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: MINERAL BUILD-UP INSIDE THE ICE MACHINE,INSTRUCTED TO REMOVE AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD AND LIGHT BULBS IN KITCHEN AND PIZZA AREA, INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD AND LIGHT BULBS IN KITCHEN AND PIZZA AREA, INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.