PUTTERY Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVE NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN 2ND FLOOR BAR. INSTRUCTED TO PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BUILD UP OF BLACK, YELLOW, AND PINK SLIME IN INTERIOR OF ICE MACHINES LOCATED ON 2ND AND 3RD FLOORS AND USED TO PRODUCE ICE FOR HUMANS. INSTRUCTED TO REMOVE ICE, DETAIL CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION. 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED SOUS VIDE PORK BELLY ON MENU AND SOUS VIDE EQUIPMENT IN KITCHEN WITHOUT VARIANCE FROM CITY OF CHICAGO. EQUIPMENT TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO CEASE SOUS VIDE OPERATIONS UNTIL VARIANCE IS GRANTED 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: OBSERVED NO VARIANCE ON SITE FOR SOUS VIDE COOKING. INSTRUCTED TO SUBMIT HAACP PLAN PROPOSAL TO CDPH AND WAIT FOR APPROVAL. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION COMBINED 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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED NO VARIANCE ON SITE FOR SOUS VIDE COOKING. INSTRUCTED TO SUBMIT HAACP PLAN PROPOSAL TO CDPH AND WAIT FOR APPROVAL. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION COMBINED 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.