OVER RICE'N BREAD, CORP Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OWNER/CERTIFIED FOOD MANAGER CONTINUOUSLY WASHED HANDS AT THREE COMPARTMENT SINK INSTEAD OF THE HANDWASHING SINK,DUE TO BOTH HANDWASHING SINK HOT/COLD WATER WAS SHUT OFF FROM VALVE UNDER THE SINKS.WE OBSERVED RUSTY WATER COMING OUT FROM HANDWASHING SINKS ONCE WATER WAS TURNED ON. HOT/COLD WATER MUST BE PROVIDED AT SAID SINKS AT ALL TIMES AND HAND WASHING MUST BE DONE ONLY AT HANDWASHING SINK. PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK NOT ACCESSIBLE AT REAR PREP AREA BY TWO COMPARTMENT SINK. SINK BLOCKED BY PLASTIC LIDS USED FOR FOOD CONTAINERS, ALSO ON TOP THE SAID SINK WAS STORED A CONTAINER WITH COOKED NOODLE INSIDE. OWNER REMOVED MENTIONED ITEMS. INSTRUCTED THE HANDWASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT FRONT HANDWASHING SINK.UPON MY REQUEST PAPER TOWELS PROVIDED BY THE OWNER. PRIORITY FOUNDATION VIOLATION:7-38-030(C), "CONSOLIDATED WITH ABOVE CITATION"

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINK AT REAR PREP AREA.UPON MY REQUEST OWNER PROVIDED AND SOAP. PRIORITY FOUNDATION VIOLATION:7-38-030(C), "CONSOLIDATED WITH ABOVE CITATION

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF ICE MACHINES WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE. ICE IS USED FOR HUMAN CONSUMPTION.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND THE POTENTIAL HAZARD OF CONSUMING SUCH FOOD ( EGGS, HAMBURGERS ) MUST DISCLOSE AND REMIND SUCH ITEMS IN WRITTEN FORM ON MENU. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OUTER OPENING NOT PROTECTED.OBSERVED BROKEN MESH AT SCREEN DOOR AT REAR EXIT.INSTRUCTED TO REPAIR/REPLACE

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CLEAN UTENSILS IMPROPERLY STORED HANGING ABOVE HANDWASHING SINK. INSTRUCTED TO REMOVE AND PROPERLY STORE IN A CLEAN LOCATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN AND REPAIRED WITH GRAY TAPE RUBBER GASKET AT TWO DOOR REACH-IN COOLER.INSTRUCTED TO REPLACE. NO DUCT TAPE TO BE USED FOR REPAIRS IN PREP AREA.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: COUNTER TOP AT FRONT AREA NOT PROPERLY SEALED,INSTRUCTED TO RE-SEAL.SURFACE MUST BE SMOOTH AND CLEANABLE

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: MUST NOT USE ALUMINUM FOIL OR CARD BOARDS AS LINER FOR SHELVING THROUGHOUT THE KITCHEN. SHELVING MUST BE SMOOTH AND CLEANABLE.

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: GRIME AND FOOD DEBRIS INSIDE THE DEEP FRYER,INSIDE THE OVENS, ON PIPES BIND THREE COMPARTMENT SINK AND BEHIND COOKING EQUIPMENT.CLEAN AND MAINTAIN ,MENTIOND EQUIPMENT AND PIPES

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TWO WASHROOMS "ALL GENDER" LOCATED AT SECOND FLOOR FOR CUSTOMERS MUST PROVIDE LIDS AT RECEPTACLES INSIDE THE WASHROOMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN FLOOR TILES UNDER THREE COMPARTMENT SINK,NOT CLEANABLE STANDING WATER.REPLACE.SURFACE MUST BE SMOOTH AND CLEANABLE,NON-POROUS MATERIAL

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: WALLS BEHIND THREE COMPARTMENT SINK,SHELVES AND COOKING EQUIPMENT WITH EXCESS GRIME.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: MOP SINK NOT MAINTAINED,IS COVERED WITH CUTTING BOARD,EMPTY PLASTIC CONTAINERS, AND CONTAINERS.NO RUNNING WATER. NOT ABLE TO USE.INSTRUCTED TO REMOVE MENTIONED ITEMS,AND PROVIDE RUNNING WATER AT SAID SINK

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS SUCH AS SHOES IN THE DRY FOOD STORAGE ROOM/SHELVES. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE/LOCKERS AREA FOR PERSONAL BELONGINGS. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS SUCH AS SHOES IN THE DRY FOOD STORAGE ROOM/SHELVES. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE/LOCKERS AREA FOR PERSONAL BELONGINGS. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.