POTSTICKER HOUSE INC. Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED KNIVES BEING STORED BEHIND PIPES ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A KNIFE RACK AND PROPERLY STORE KNIVES AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN AND BROKEN GASKETS ON THE 2 DOOR REFRIGERATOR LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED ICE MACHINE DOOR IS BROKEN. OBSERVED A PIECE OF CARDBOARD BEING USED AS A DOOR FOR THE ICE MACHINE. INSTRUCTED TO REPLACE 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: OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREA ATTACHED TO THE PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED THE SHELVES LOCATED IN THE WALK IN COOLER, 2 DOOR REFRIGERATOR AND IN THE PREP COOLERS ARE IN NEED OF CLEANING TO REMOVE FOOD DEBRIS AND RUST. INSTRUCTED TO CLEAN OR REPLACE 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: OBSERVED FLOORS UNDER ALL HEAVY COOKING EQUIPMENT ARE IN NEED OF CLEANING TO REMOVE EXCESSIVE DIRT AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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: OBSERVED WALLS BEHIND ALL COOKING EQUIPMENT ARE IN NEED OF CLEANING TO REMOVE EXCESSIVE ACCUMULATED GREASE AND DIRT DEBRIS. OBSERVED VENTILATION HOOD ABOVE COOKING EQUIPMENT IN BOTH PREP AREAS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN ALL 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS BEHIND ALL COOKING EQUIPMENT ARE IN NEED OF CLEANING TO REMOVE EXCESSIVE ACCUMULATED GREASE AND DIRT DEBRIS. OBSERVED VENTILATION HOOD ABOVE COOKING EQUIPMENT IN BOTH PREP AREAS ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN ALL 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.