POTSTICKER HOUSE INC. Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPARING FOODS,TOUCHING DIRTY CLEANING TOWELS,WAITRESS SWEEPING FLOORS AND CLEANING ETC.)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: FOUND EVIDENCE OF RODENTS (RAT) DROPPINGS,MOUSE DROPPINGS 100 (+) PLUS RODENT INFESTATION IN MULTIPLE AREAS THROUGHOUT THE KITCHEN PREP AREAS--BEHIND REFRIGERATION UNITS,BENEATH THE COOKING WOK STATIONS,AREAS NEAR THE FURNACE AND HOT WATER TANK,DRY STORAGE 2ND FLOOR AREAS,BENEATH THE STAIRCASE AND AT CEILING LEADING TO THE 2ND FLOR DRY STOARAGE AREAS AND ON SHELVINGS BENEATH PREP STATIONS ON TOPS OF FOOD BUCKET CONTAINERS,INSIDE THE ROOMS AT FAR WEST AREAS IN BASEMENT.INSTRUCTED MANAGER TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS IN DETAIL,SEAL ALL HOLES WHERE NOTED THROUGHOUT,PEST CONTROL SERVICE IS NOW RECCOMENDED. CRITICAL VIOLATION 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE FOOD GRADE STORAGE BAGS FOR STORING FOODS INSIDE THE FREEZER AND MAINTAIN.

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 DETAIL CLEAN AND SANITIZE ALL KITCHEN COOKING EQUIPMENTS,TOPS/BOTTTOMS PREP STATIONS,SIDES THROUGHOUT THE WOK STATIONS,EXTERIOR SURFACES OF GREASE TRAP BOXES THROUGHOUT,FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,KITCHEN SHELVINGS THROUGHOUT,COUNTERS AND SHELVINGS AT FRONT SERVICE STATION ETC., AND MAINTAIN.

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 ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING THROUGHOUT THE PREMISES IN DETAIL INCLUDING BASEMENT AREAS,REAR 2ND FLOOR DRY STORAGE ROOM AND MAINTAIN. ALSO,THE FLOOR IN THE REAR FOOD PREP AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES REMOVE CARDBOARDS USED AS FLOOR COVERINGS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES NOTED IN WALLS/CEILINGS IN VARIOUS AREAS INCLUDING AROUND PIPING AND WALLBASE. SEAL ALL HOLES AND REPAIR CEILING AREA ABOVE THE REAR 3 COMPARTMENT SINK WHERE NOTED AND MAINTAIN. WALLS AND CEILINGS THROUGHOUT THE KITCHEN FOOD PREP AREAS BEHIND ALL EQUIPMENTS,ATTACHED SURFACES,EQUIPMENT (WHITE PUMP) BEHIND FREEZER NEAR THE FURNACE REQUIRES A DETAIL CLEANING TO REMOVE FOOD DEBRIS,GREASE BUILD-UP AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT-OUT LIGHT BULBS THROUGHOUT THE REAR PREP AREAS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES. MUST PROVIDE MISSING LIGHT SHIELDS AND END-CAPS AT KITCHEN AREA OR SHATTER-PROOF LIGHTING AND MAINTAIN.

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: MUST REPLACE BURNT-OUT LIGHT BULBS THROUGHOUT THE REAR PREP AREAS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES. MUST PROVIDE MISSING LIGHT SHIELDS AND END-CAPS AT KITCHEN AREA OR SHATTER-PROOF LIGHTING AND MAINTAIN.

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.