PENINSULA CHICAGO,LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SUSHI RICE AT 104.1F. NO pH TEST DOCUMENTATION WAS PROVIDED. ALSO OBSERVED TOFU AT 43.7F AND VARIOUS PUREES AND SAUCES IN THE PREP COOLER AT 43.1-45.4F. MANAGEMENT VOLUNTARILY DISCARDED 64# OF FOOD WORTH $75. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED IMPROPER FINAL RINSE TEMPERATURE FOR THE HIGH TEMPERATURE DISHMACHINE. OBSERVED A FINAL RINSE TEMPERATURE OF 172F ACCORDING TO THE FINAL RINSE TEMPERATURE GAUGE ON THE MACHINE. MACHINE WAS TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE FINAL RINSE TEMPERATURE IS ABOVE 180F. UPON MY RETURN ON 1/14/13 TO FINISH WRITING THE REPORT, THE DISHMACHINE FINAL RINSE TEMPERATURE WAS AT 200F. THE HELD FOR INSPECTION TAG WAS REMOVED AT THIS TIME. CRITICAL VIOLATION 7-38-030.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR OF THE PASTRY PREP AREA WALK-IN COOLER AND FREEZER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR OF THE PASTRY PREP AREA WALK-IN COOLER AND FREEZER.

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.