PLEASANT HOUSE PUB Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND BUILT IN POTATO CUTTER FILLED WITH A BLACK MOLD LIKE SUBSTANCE AND A GREY FUZZY UNKNOWN SUBSTANCE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOOD CHICKEN AND VEGETABLE PIE STORED FOR OVER 7 DAYS, LABELED WITH A DISCARD DATE OF 6/2 AND 6/6, LOCATED IN BASEMENT WALK-IN COOLER AND 1ST FLOOR PREP COOLER. PREPARED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE DISCARDED AFTER 7 DAYS. THE DAY OF PREPARATION SHALL BE COUNTED AS DAY 1. INSTRUCTED MANAGER TO DISCARD AND DENATURE APPROXIMATELY 80 LBS OF FOOD AT $200. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: FOUND HOUSE MADE PICKLES ON SITE LOCATED BASEMENT WALK-IN COOLER AND FOOD PREP COOLER. A RETAIL FOOD ESTABLISHMENT SHALL OBTAIN AN APPROVED HACCP VARIANCE FROM CDPH BEFORE FERMENTING FOOD. MANAGER VOLUNTEERS TO DISCARD SAID FOOD ITEMS, APPROX 5 GALLONS. INSTRUCTED OPERATOR TO NO LONGER SELL OR SERVE SAID FOOD ITEM UNTIL HACCP AND A VARIANCE ARE APPROVED BY CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: FOUND NO HACCP OR VARIANCE ON SITE. APPROVED HACCP AND VARIANCE IS REQUIRED FOR FERMENTING. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #29.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND COOLERS WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETERS TO ALL COOLERS.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND COOLERS WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETERS TO ALL COOLERS.

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.