PEPES RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE RING OUT WIPING TOWEL AT 3 COMPARTMENT SINK THEN PROCEED TO WIPE COUNTER AND THEN HANDLED 2- READY TO EAT TORTILLA SHELLS AND ADDED CUT LETTUCE & TOMATOE ON TOP OF TACO WITHOUT CHANGING GLOVES AND WASHING HANDS. INSTRUCTED TO WASH HANDS WHENEVER POSSIBLE CONTAMINATION OCCURS. ( PRIORITY VIOLATION 7-38-010)(CITATION ISSUED)(COS).

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COOKED BEANS IN LARGE POT INSIDE WALK IN COOLER AT IMPROPER TEMPERATURE. BEANS WERE HELD AT 66.7 F. MANAGER DISCARDED APPROXIMATELY 2 POUNDS OF BEANS $12. INSTRUCTED TO MAINTAIN ALL COLD FOODS AT 41 F OR BELOW. (PRIORITY VIOLATION 7-38-005)(CITATION ISSUED)(COS).

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE AND SMALL CONTAINERS ON 1ST AND 2ND FLOOR NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL FOODS NOT IN ORIGAINAL CONTAINER.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 1/4 TO 1/2 INCH GAP IN FRONT DOOR. INSTRUCTED TO MAKE ALL DOORS TIGHT FITTING.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED SINGLE SERVICE ARTICLES STORED INCORRECTLY IN BOX FACING DIFFERENT DIRECTIONS. MUST STORE WITH HANDLES FACING SAME DIRECTION TO AVOID CONTAMINATION.

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: OBSERVED DAMAGED AND BROKEN GASKETS IN 2 DOOR PREP COOLER AND IN WALK IN FREEZER. INSTRUCTED TO REPLACE GASKETS.

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: OBSERVED ICE BUILD UP ON CONDENSER UNITS AND STORAGE RACKS IN WALK IN FREEZER. INSTRUCTED TO REMOVE ICE.

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: OBSERVED RUSTED RACKS IN WALK IN COOLER AND ON SERVICE LINE UNDER COOKING EQUIPMENT. INSTRUCTED TO REPLACE EQUIPMENT.

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: OBSERVED CARDBOARD BEING USED AS LINING IN GRIDDLE AREA. INSTRUCTED TO DISCARD CARDBOARD AND USE ADEQUATE SHELVING.

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: OBSERVED SOIL AND DEBRIS BUILD UP:INSIDE ICE MACHINE, ON LARGE MIXER IT'S INSIDE BOWL, AND INSIDE FRYER. INSTRUCTED TO CLEAN ALL NON FOOD CONTACT SURFACES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CRACKED FLOOR TILES IN DINING ROOM. INSTRUCTED MANAGER TO REPAIR ACCORDINGLY.

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: OBSERVED NO FILTERS ON THE VENTILATION SYSTEM ABOVE GRIDDLE. INSTRUCTED TO REPLACE FILTERS

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: OBSERVED NO FILTERS ON THE VENTILATION SYSTEM ABOVE GRIDDLE. INSTRUCTED TO REPLACE FILTERS

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.