OUTPUT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR FOOD-PREP COOLER WITH AN AIR TEMPERATURE OF 44.1F. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RAW SHELLED EGGS AT 50.1F,COOKED CHICKEN WINGS AT 45.1F, SALAD DRESSINGS AT 45-50F, BLUE CHEESE CRUMBLES AT 47F, RAW CHICKEN AT 49.4 , SOUP AT 46.8F. MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOODS.APPROX.15#'S.TOTAL DOLLAR VALUE$125.00. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE MENS TOILET ROOM AND BAR AREA. APPROXIMATELY 16 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE SAID TOILET ROOM AND BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.ALSO INCOMPLETE LOG BOOK IDPH LICENSE EXPIRED. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS,SAUCES,CHICKEN, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL MULTI-USE UTENSILS,DISHWARE,SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIORS/EXTERIORS OF COOLERS,DEEP FRYER,WALK-IN-COOLER SHELVINGS,FAN COVERS,INTERIORS OF BAR COOLERS,BAR GUNS AND HOUSING ATTACHED ETC.

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: REPLACE BURNT OUT LIGHT BULBS IN THE KITCHEN AREAS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DETAIL CLEAN HOOD AND ATTACHED EQUIPMENTS ABOVE THE COOKING EQUIPMENTS AND PROVIDE MISSING FILTERS SAME AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DETAIL CLEAN HOOD AND ATTACHED EQUIPMENTS ABOVE THE COOKING EQUIPMENTS AND PROVIDE MISSING FILTERS SAME AREA.

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.