PETEY'S Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF COOKED FOODS SUCH AS 3LBS. COOKED STEAK 111.9F,4LBS. COOKED CHICKEN BREAST 109.4F-120.2F,5LBS. COOKED POLISH 117.3F,1LB. COOKED ONIONS 117.3F,15LBS. BLANCHED FRENCH FRIES 70.9F-87.6F.LOCATED ON OVERHEAD SHELF ABOVE GRILL,LOWER PREP TABLES.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.(PRIORITY 7-38-005)(COS) APPX.28LBS.$56.(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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED INSIDE OF COOLERS SUCH AS .5 GALLON-RED SALSA 65.1F,2LBS. SLICED ROAST BEEF 48.9F,4LBS. HOT DOGS 44.4F,2LBS. COOKED ITALIAN SAUSAGE 44.6F,1.5LBS. SLICED TOMATO 45.5F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 41.0F OR BELOW.APPX. 9.5 LBS. .5 GALLONS.$52.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURES OF 2- DRAWER PREP COOLER AT 68.4F AND 1- DOOR PREP COOLER AT 46.7F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL CDPH WHEN READY.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER FOR DESSERT COOLER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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 AN APPX. "3-4" GAP ALONG BOTTOM OF OUTSIDE FOOD STORAGE SHED.MUST MAKE DOOR 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 75 OR MORE RAT DROPPINGS ON INTERIOR LOWER LEDGE OF 2- REACH IN FREEZERS AND INSIDE OF VANITY IN TOILET ROOM,ON TOP OF UNUSED EQUIPMENT, AND FLOOR IN OUTSIDE FOOD STORAGE SHED.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/15/21.(PRIORITY FOUNDATION 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE CARDBOARD LINED ON STORAGE SHELVES THROUGOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED INTERIOR LOWER PANELS OF REACH IN FREEZER.

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 CLEAN DEBRIS FROM INTERIOR OF REACH IN FREEZER,FRYER CABINETS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAK AT STOPPER HANDLE UNDERNEATH 3- COMP SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE BROKEN FLOOR TILE NEAR BACK DOOR,OPENING IN WALL UNDER VANITY SINK IN TOILET ROOM,CARDBOARD USED AS CEILING PANELS,LOOSE WALL VENT IN TOILET ROOM.MUST GROUT FLOOR NEAR FLOOR DRAIN AND UNDER 3- COMPARTMENT 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES .MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.