QUENCH THE EVOLUTION Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COLD STORAGE FACILITIES AT IMPROPER TEMPERATURES. FOUND BOTH REACH IN COOLERS AND ONE PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 45-66 DEGREES F. MUST REPAIR OR ADJUST COOLERS SO THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 75LBS OF RAW CHICKEN,TURKEY CHOPS,PIZZA PUFFS,BACON,SALMON,COOKED CHICKEN,COOKED BEANS AND AND WHIPPING CREAM AT IMPROPER TEMPERATURES RANGING BETWEEN 47-75 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. AIR CONDITIONING UNIT IN BASEMENT DRAINING INTO A CLOGGED FLOOR DRAIN AND WASTE WATER BACKING UP ONTO BASEMENT FLOOR. MUST REPAIR FLOOR DRAIN SO THAT IT DRAINS PROPERLY. CRITICAL CITATION ISSUED 7-38-030.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE AND GREASE RECEPTACLE AREAS NOT PROPERLY MAINTAINED. FOUND EXCESSIVE GARBAGE ON TOP OF GARBAGE RECEPTACLE AND ON GROUND AROUND GARBAGE DUMPSTER AND BEHIND GREASE RECEPTACLE. MUST REMOVE ALL EXCESSIVE GARBAGE AND PROPERLY MAINTAIN AREAS. SERIOUS CITATION ISSUED 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST STORE ALL FOODS NOT IN THE ORIGINAL CONTAINER IN FOOD GRADE CONTAINERS AND PROPERLY LABEL.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SEAL BOTTOM OF REAR DOOR AND REPAIR OPENINGS. MUST REPAIR BROKEN LID AT REACH IN FREEZER. MUST PROVIDE DOORS ON LARGE REACH IN COOLER TO HELP MAINTAIN PROPER TEMPERATURES ON INTERIOR OF COOLER.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND PREP TABLES AND REMOVE ALL GREASE AND FOOD DEBRIS.

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 floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR ALL BROKEN FLOOR TILES THROUGHOUT FOOD PREP AREAS. MUST ALSO DETAIL CLEAN FLOORS BEHIND COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS. REPAIR FLOOR TILES AND BASE BOARD IN WASHROOM. MUST ALSO CLEAN AND REPAIR ALL WATER DAMAGED FLOORS IN BASEMENT.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST PROVIDE A SELF CLOSING DEVICE AT THE EMPLOYEE WASHROOM DOOR.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE REAR OUTSIDE STORAGE AREAS AND BETTER MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE REAR OUTSIDE STORAGE AREAS AND BETTER MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.