POTSTICKER HOUSE INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 2 LARGE PANS OF RAW CHICKEN SITTING ON THE FOOD PREPARATION TABLE AT IMPROPER TEMPERATURES (53.5F-54.1F). INSTRUCTED TO HOLD COLD FOODS AT 40F OR LOWER INSIDE OF A COOLING UNIT. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: THE HAND SINK IN THE FRONT MAIN COOKING AREA WAS NOT ACCESSIBLE AND NOT MAINTAINED. THERE WAS A BOWL AND SCOURING PAD INSIDE OF IT AND NO HAND SANITARY DEVICES AT THE SINK FOR PROPER DRYING OF HANDS. INSTRUCTED TO KEEP SINK STOCKED AND ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED SEVERAL FLY STRIPS HUNG FROM THE CEILING IN THE FRONT AND REAR FOOD PREP AREAS. MANAGEMENT INSTRUCTED THAT FLY STRIPS CANNOT BE HUNG WHERE FOOD IS PREPARED OR SERVED. ALSO, THERE WAS SOME FOOD ON A PLATE SITTING IN A PAN OF RICE STORED INSIDE THE WALK IN COOLER. INSTRUCTED TO STORE EMPLOYEE FOODS AWAY FROM BUSINESS FOOD AND TO NOT STACK FOOD IN BOWLS/PLATES ONTO OTHER PANS/BOWLS OF FOOD. SERIOUS VIOLATION 7-38-005A.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND OPENED LARGE TIN CANS OF INGREDIENTS STORED IN THE COOLERS. INSTRUCTED ONCE OPENED TO STORE LEFT OVERS IN FOOD GRADEABLE CONTAINERS/BAGS. MAINTAIN SAME.

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: CUTTING BOARDS IN THE FOOD PREPARATION AREAS HAS DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MAINTAIN SAME. -FOIL OBSERVED ON SHELVES IN THE FOOD PREPARATION AREAS. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES. -WHITE REACH IN FREEZER IN THE FRONT FOOD PREPARATION AREA HAS THICK ICE BUILD UP. INSTRUCTED TO REMOVE. MAINTAIN SAME.

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: LOWER SURFACES ON THE PREP FOOD TABLES AND EXTERIOR OF THE COOKING EQUIPMENT HAS FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, MUST CLEAN THE INTERIOR OF THE COOLERS, INCLUDING THE STORAGE RACKS AND RUBBER GASKETS.

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: THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT HAS THICK ENCRUSTED FOOD, GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN. -BROKEN/DAMAGED FLOOR TILES THROUGH OUT THE FRONT AND REAR FOOD PREPARATION AREA. INSTRUCTED TO FIX/REPLACE AND MAINTAIN.

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: THE VENTS IN THE TOILET ROOMS HAS THICK DIRT AND DUST BUILD UP. THE WALLS AND VENTILATION FILTERS IN THE FOOD PREPARATION AREAS HAVE DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN 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: THE VENTS IN THE TOILET ROOMS HAS THICK DIRT AND DUST BUILD UP. THE WALLS AND VENTILATION FILTERS IN THE FOOD PREPARATION AREAS HAVE DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN 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.