PHOENIX RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED FORTY MOUSE DROPPINGS ON THE BOTTOM OF A PREP TABLE IN THE CENTER OF THE KITCHEN. DROPPINGS WERE REMOVED DURING THE INSPECTION AND TABLE CLEANED. INSTRUCTED TO CLEAN EQUIPMENT AND KITCHEN DAILY. SERIOUS VIOLATION 7-38-020 ISSUED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY STORAGE SHELVES INSIDE OF THE WALK IN COOLER IN THE BASEMENT AND RUSTY SHELVES IN THE PREP AREA OF THE BASEMENT; MUST CLEAN PAINT OR REPLACE SHELVES.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO DRAIN BOARD AT 3-1ST FLOOR 3-COMP SINK. INSTRUCTED TO INSTALL A DRYING RACK.

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: MUST CLEAN AND MAINTAIN THE FOLLOWING: BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, PREP TABLES, INTERIORS OF REFRIGERATION UNITS AND FREEZERS, CLEAN CAN OPENER BLADES AND SLEEVE HOLDER TO REMOVE BUILD UP ON BOTH FLOORS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT NEED DETAIL CLEANING UNDER AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT TO REMOVE GREASE FOOD PARTICLES AND BUILD UP ON BOTH FLOORS. ALSO CLEAN ALL FLOOR DRAINS TO REMOVE BUILD UP AND DIRT ON BOTH FLOORS. MUST REGROUT FLOORS IN DISHWASHING AREA AND BASEMENT PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INADEQUATE LIGHTING IN 1ST FLOOR WALK-IN COOLER. INSTRUCTED TO INSTALL.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INADEQUATE LIGHTING IN 1ST FLOOR WALK-IN COOLER. INSTRUCTED TO INSTALL.

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.