OBELIX RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON SITE FOR THE PRESENT MANAGER ON DUTY WHILE TCS FOODS SUCH AS RAW MEATS (DUCK AND SCALLOPS) WERE PREPARED ON SITE. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE. WHILE CONDUCTING A WALK-THRU INSEPCTION, CITY CERTIFIED MANAGER ARRIVED APPROXIMATELY 30 MINUTES LATER. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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: DISPOSABLE PAPER TOWELS NOT PROVIDED AT BAR HAND SINK. FACILITY MUST ENSURE ALL SINKS ARE STOCKED WITH DISPOSABLE PAPER TOWELS. MANAGERS PROVIDED PAPER TOWELS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT BAR DISH MACHINE. INSTRUCTED TO MAINTAIN IT AT 50-200PPM. OBSERVED EMPTY BOTTLE OF CHLORINE SANITIZER ATTACHED TO THE DISH MACHINE. MANAGER ON SITE PROVIDED FULL CONTAINER CHLORINE SANITIZER ON SITE. LOW TEMPERATURE DISH MACHINE REACHED 200PPM WHILE ON SITE. PRIORITY 7-38-025 CITATION ISSUED.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: RAW RED MULLET (FISH) AND CRUSHED PEANUTS IS PREPARED WITH REDUCED OXYGEN PACKAGING. A HACCP/VARIENCE PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $43 AND AN ESTIMATED WEIGHT VALUE OF 2.5 POUNDS. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: THE METHOD OF COOLING CORK SCREW PASTA IS INADUEQATE. FOOD MUST BE UNCOVERED DURING COOLING.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOOD STORAGE CONTAINERS IN THE BASEMENT DRY STORAGE AREA IS NOT LABELED. FACILITY MUST PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: EXTERIOR BACK DOOR NEAR COOKLINE IS LEFT PARTIALLY OPEN AND ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE. MANAGER SHUT DOOR WHILE ON SITE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: UTENSILS NOT PROVIDED IN BAR AREA FOR DRINK TOPPINGS SUCH AS ZEST FROM CITRUS FOODS, CITRUS SLICES, AND OLIVES. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CONTAINERS OF FOOD AND DRINKS FOUND STORED ON THE FLOOR IN THE FOLLOWING AREAS; DRY STORAGE AREA AND WALK-IN FREEZER. FACILITY MUST PLACE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SINGLE PLASTIC CUP WITHOUT A HANDLE, USED AS A SCOOP IN DRY SOTRAGE AREA. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP COUNTERS IN BASEMENT AND 1ST FLOOR COOKLINE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: UTENSILS STORED IN STAGNANT WATER LOCATED IN WAIT STATION/EXPEDITE AREA AND NEAR FRYER. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES STORED BETWEEN SOILED PREP-LINE UNIT IN COOKLINE. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F. MANAGER RELOCATED KNIVES ON SITE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN POTS STORED ON THE FLOOR IN CLEAN DISH ROOM. FACILITY MUST PLACE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: MOLLUSK SHELLS ARE REUSED. MOLLUSK SHELLS MAY NOT BE USED MORE THAN ONCE AS SERVING CONTAINERS. FOUND ON 1ST FLOOR DISH RACK.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: SINGLE USE PLASTIC ARTICLES/REUSED CHEESE CONTAINERS FOUND IN THE BASEMENT DISH AND 1ST FLOOR DISH AREA. FACILITY MUST REPLACE WITH ANSI/NSF KITCHEN GRADE MATERIAL.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MILK CRATES USED AS ELEVATION FOR STORAGE OF FOOD PRODUCTS IN BASEMENT. FACILITY MUST PROVIDE SEHLVING THAT IS EASY TO MONITOR AND CLEAN DEBRIS UNDERNEATH AND THAT IS A SMOOTH AND EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FANGUARD IN THE PRODUCE WALK-IN COOLER IS HEAVILY SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

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: EXTERIOR KITCHEN EQUIPMENT (SIDE OF UNITS) LOCATED IN COOKLINE AREA IS HEAVILIY SOILED WITH DEBRIS/GREASE. FACILITY MUST CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SOIL/DUST ON KITCHEN/COOKLINE CEILING. FACILITY MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SOIL/DUST ON KITCHEN/COOKLINE CEILING. FACILITY MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.