PATIO BEEF, INC Fails Health Inspection - Chicago Restaurant

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW ANIMAL ORIGIN BEEF BURGER PATTIES BEING STORED DIRECTLY ABOVE AN OPEN CONTAINER OF READY TO EAT GYROS SAUCE INSIDE THE WALK-IN COOLER. SAUCE DISCARDED AND REVIEWED PROPER FOOD STORAGE AND PROTECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES. COOKED PEPPERS FOR THE ITALIAN BEEF SANDWICHES IN THE STEAM TABLE AT 130.1F, COOKED CHICKEN UNDER A HOT HOLDING HEAT LAMP RANGING IN TEMPERATURES BETWEEN 113.5F TO 126.6F. ALL DISCARDED. REVIEWED ADEQUATE HOT HOLDING TEMPERATURES OF 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED APPROXIMATELY 15 TO 20 MICE DROPPINGS ALONG BASEBOARDS THROUGHOUT THE MOP SINK ROOM AND UNDER SHELVING AT THE ENTRANCE TO THE REAR HALLWAY STORAGE ROOM. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS. LAST SERVICE REPORT AVAILABLE FOR REVIEW DATED 8-19-24. RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST NOT STORE CLEAN POTS, PANS AND UTENSILS DIRECTLY ABOVE THE WASH BASIN OF THE THREE COMPARTMENT SINK.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS WITH BEARDS MUST WEAR BEARD RESTRAINTS.

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.

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

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN COOLER OR THROUGHOUT.

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: RAW WOODEN BOX BEING USED AS A CONTAINER FOR TO GO MATERIALS. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE, WASHABLE AND NON-ABSORBENT.

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 CARDBOARD OR RAW WOOD AS LINER FOR SHELVING ON DRY STORAGE SHELVES OR INSIDE COOLER/FREEZERS.

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: MUST NOT USE CARDBOARD OR RAW WOOD AS LINER FOR SHELVING ON DRY STORAGE SHELVES OR INSIDE COOLER/FREEZERS.

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.