PHILLY'S BEST Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed gyro meat (beef/lamb) on spit and exposed to ambient room temperature, without heat on, at 65.7f Instructed once potentially hazardous foods are on the spit (vertical broiler) the heat must be on continuously. Cooking process must be continuous and not intermittent and no longer than 4 hours. Operator voluntarily discarded and denatured 4lbs of meat, at total value of $12.00 Critical violation 7-38-005(a).

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: Garbage area not maintained/rodent proof. Observed both garbage dumpsters with over flowing with excessive trash. Also observed grounds around and under grease dumpster with excessive grease and debris. Instructed manager to detail clean and maintain to prevent rodent harborage. As well as to contact waste management company to service dumpsters. Serious violation #7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed pre-portioned condiments, ceszar dressing, chipotle mayo, ranch dressing, blue cheese, etc., for sale to public stored in true two-door cooler with no dates or labels. Also observed pre portion mixed green salads in Pepsi one door cooler condo for sale to public. Informed the manager that once items are removed from bulk container, dates and labels must be provided. Instructed manager to provide labels and dates, must maintain it all times.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed cardboard used as liner on wire shelving racks in walk-in cooler. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to remove and ensure surface is smooth and easily cleanable. Maintain at all times. Observed rust stains on wire shelving racks in walk-in freezer and 3 door top loading prep cooler. Instructed manager to remove rust, seal and ensured surface is smooth and easily cleanable. Maintain at all times. Observed cardboard boxes used as storage container, for condiments in two door true cold holding unit, at prep station. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to replace and ensure surface is smooth and easily cleanable.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed food splatter on exterior surface of garland stove, next to vertical broiler. Instructed manager to detail clean and maintain at all times. Observed food and mold like substance in bedded in door gaskets of 3 door Continental, top loading reach-in cooler.Instructed manager to detail clean and maintain at all times. Observed excessive dust and debris on top surface of deck oven in prep area. Instructed manager to detail clean and maintain at all times. Observed grease buildup on Hood filters above fry and grill stations. Instructed manager to detail clean and maintain it all times.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed raw unfinished plaster wall in basement dry storage room. Informed the manager that all surfaces must be smooth and easily cleanable. Instructed manager to seal said area and ensure surface is smooth and easily cleanable. Maintain at all times. Observed Hood filters above fry and Grill stations, not operable and working at time of inspection. Instructed manager to repair, service and maintain it all times. Observed 3 inch by 5 inch hole above mop sink in mop closet. Instructed manager to repair and maintain at all times.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed raw unfinished plaster wall in basement dry storage room. Informed the manager that all surfaces must be smooth and easily cleanable. Instructed manager to seal said area and ensure surface is smooth and easily cleanable. Maintain at all times. Observed Hood filters above fry and Grill stations, not operable and working at time of inspection. Instructed manager to repair, service and maintain it all times. Observed 3 inch by 5 inch hole above mop sink in mop closet. Instructed manager to repair and maintain at all times.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.