OUR TAURUS FLAVOR Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO LABEL AND DATE READY TO EAT FOODS INSIDE REFRIGERATOR UNIT.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROVIDE KNIFE RACK TO STORE KNIVES AND OR STORE IN CLEAN, DESIGNATED AREA. INSTRUCTED NOT TO STORE BEHIND THREE COMPARTMENT SINK.

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: PAINT RUSTY RACKS INSIDE REFRIGERATION UNITS, BOTTOM OF PREP TABLES, AND EXTERIOR OF GREASE TRAP AT THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE POP CRATES FROM BEING USED TO STORE ITEMS AND REPLACE WITH PROPER SHELVES AND OR RACKS.

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 OF DEEP FRYERS, VENTILATION HOOD FILTERS, VENT COVERS AT CEILING, INSIDE TOILET ROOM, AND INSIDE REFRIGERATION UNITS, UNDER, AROUND COOKING EQUIPMENT AND STORAGE ITEMS THROUGHOUT PREMISES TO REMOVE DUST, GREASE, AND BUILD-UP.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPLACE WATER DAMAGED CEILING PANELS AND PROVIDE CEILING PANELS FOR MISSING SECTIONS INSIDE STAFF TOILET ROOM, CLEAN WIRES, WALL SECTIONS WITH DUST BUILD-UP, REATTACH VENT COVER AT REAR DOUBLE DOORS, SEAL ALL OPENINGS AT PIPING AND CONDUITS THROUGHOUT PREMISES TO PREVENT PEST HARBORAGE. PROVIDE SMOOTH EASILY CLEANABLE PANEL AT WALL BEHIND CHEST FREEZER AND HAND WASH SINK.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE LIGHT BULBS AT PREP AREA, PROVIDE SHATTER PROOF BULBS AND OR LIGHT SHIELDS WITH END CAPS FOR LIGHT FIXTURES ABOVE REAR DRY STORAGE AREA BY THREE COMPARTMENT SINK, AND CLEAN LIGHT SHIELDS THROUGHOUT PREMISES.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS TO CHECK INTERNAL TEMPERATURE OF FOOD ITEMS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO MAINTAIN ALL EQUIPMENT AND OR REMOVE FROM PREMISES.

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: INSTRUCTED TO MAINTAIN ALL EQUIPMENT AND OR REMOVE FROM PREMISES.

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.