PADDY MAC'S Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOOD CONTAINERS INSIDE THE WALK IN COOLER WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS MUST HAVE A LABEL(NAME OF THE PRODUCT). ALL CONTAINERS HAS A DATE BUT NO NAME OF THE PRODUCT.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM SHELVE OF THE REACH IN FREEZER (WITH FOOD CRUMBS)AND MAINTAIN.

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: MUST CLEAN THE FLOOR THRU-OUT THE BASEMENT ALONG THE WALL BASE,ALL CORNER, UNDER ALL WIRE RACK SHELVINGS. ALL ITEMS/ARTICLES MUST BE STORED OFF THE FLOOR TO PREVENT RODENT/HARBORAGE AND HAVE AN EASY ACCESS IN CLEANING THE FLOOR. FLOOR BEHIND THE BAR UNDER THE UNUSED ICE BIN AND UNDER THE 3 COMPT SINK, FLOOR INSIDE THE FURNACE ROOM NEEDS DETAIL CLEANING AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNNECESSARY ITEMS/ARTICLES IN THE EAST SIDE OF THE BASEMENT. INSTRUCTED TO CLEAN,ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR AND DISCARD UNUSED ITEMS /ARTICLES TO PREVENT RODENT/INSECTS HARBORAGE

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: UNNECESSARY ITEMS/ARTICLES IN THE EAST SIDE OF THE BASEMENT. INSTRUCTED TO CLEAN,ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR AND DISCARD UNUSED ITEMS /ARTICLES TO PREVENT RODENT/INSECTS HARBORAGE

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.