ORIGINAL PANCAKE HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED SAUSAGE 50.2F, HAM 49.6F, AND DICED TOMATOES 49.7F STORED AT IMPROPER TEMPERATURE ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES-FOOD HANDLERS TOUCHING FACE, SOILED APRONS AND WASHCLOTHS, CLEANING EQUIPMENT WITH BARE HANDS AND PREPARING FOOD WITHOUT WASHING HANDS BETWEEN TASKS. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHED BETWEEN TASKS AND AT ANY TIME OF POSSIBLE CONTAMINATION. OBSERVED FOOD HANDLERS TOUCHING CHOPPED PECANS WITH BARE HANDS AND PLACING ON READY TO EAT PANCAKES, TOUCHING READY TO EAT WAFFLES WITH BARE HANDS AND PLACING ON PLATE, TOUCHING READY TO EAT SAUSAGE WITH BARE HANDS AND PLACING IN FOIL FOR SERVICE. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD, MUST USE GLOVES, TONGS, SPOONS, SPATULAS, ETC. MANAGER PREVIOUSLY NOTIFIED OF NO BARE HAND CONTACT ON 11-21-14. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL CARRYOUT CONTAINERS IN PREP AREA TO PROTECT FROM CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL LOOSE GASKET ON PREP COOLER DOOR ACROSS FROM GRILL IN PREP AREA. DEFROST INTERIOR OF MILK COOLER.

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: CLEAN INTERIOR AND EXTERIOR OF ALL PREP COOLERS, GRILLS, OVENS, SERVICE COUNTERS, PREP TABLES, MIXERS, HOLDING UNITS.

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: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, SERVICE, AND BASEMENT AREAS (FOOD DEBRIS, SPILLS, ETC).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED TWO LIGHT SHIELDS MISSING IN LEFT VENTILATION HOOD. INSTRUCTED MANAGER TO REPLACE MISSING LIGHT SHIELDS.

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: OBSERVED TWO LIGHT SHIELDS MISSING IN LEFT VENTILATION HOOD. INSTRUCTED MANAGER TO REPLACE MISSING LIGHT SHIELDS.

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.