R J GRUNTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED COOLER AT IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES WITH THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE COOLER WAS TAGGED DURING INSPECTION AND CANNOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE UNIT HAS BEEN REPAIRED AND THE CDPH HAS REMOVED THE TAG. INSTRUCTED TO MAINTAIN COLD HOLD FACILITIES AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)

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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE 2 DOOR REACH IN SALAD COOLER: LIVER, 56 DEGREES, 3 LBS/$15; TOFU, 56 DEGREES, 2 LBS/$2; COTTAGE CHEESE, 55 DEGREES, 3 LBS/$5; CREAM CHEESE, 54 DEGREES, 3 LBS/$5; BEAN SALAD, 53 DEGREES, 2 LBS/$2; PASTA SALAD, 55 DEGREES, 8 LBS/$5; CUT MELON, 54 DEGREES, 12 LBS/$15; HALF AND HALF, 59 DEGREES, 2 LBS/$2. THESE FOODS WERE VOLUNATARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED FACILITIES TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW. INSTRUCTED FACILITIES TO MAINTAIN HOT POTENTIALLY HAZARDOUS FOOD AT 140 OR ABOVE DURING STORAGE. CRITICAL CITATION ISSUED: 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED CUPS PRESET ON THE TABLES WITH THE OPEN SIDE FACING UP. INSTRUCTED TO STORE ALL TABLEWARE INVERTED, COVERED OR RESET WHEN PRESET ON THE TABLE.

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 CONDENSATION BUILDING UP ON THE DARK PIPE ABOVE THE UTENSIL STORAGE SHELF ACROSS FROM THE SLICER IN THE BASEMENT. INSTRUCTED TO PROTECT UTENSILS FROM POSSIBLE CONTAMINATION THROUGH THE USE OF INSULATION, GUTTERS, OR OTHER MEANS.

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: NOTED HEAVY DUST BUILD UP ON THE VENTS ON THE AIR CONDITIONING UNIT IN THE HALLWAY LEADING TO THE BASEMENT. INSTRUCTED TO DEFROST 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 ACCUMULATION OF PARTICULATE MATTER AND FOOD DEBRIS ON THE FLOOR UNDER THE SHELF NEAR THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BROKEN FLOOR TILES AND MISSING GROUT AT THE LEFT SIDE OF THE BASEMENT COOK LINE AND UNDER THE UPSTAIRS COOKING EQUIPMENT. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED THE RUG NEAR THE BASEMENT 3 COMPARTMENT SINK WITH HEAVY BUILD UP OF GRAYISH RESIDUE. INSTRUCTED TO CLEAN 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: OBSERVED WATER STAINED AND BROKEN CEILING TILES IN THE BASEMENT PREP AREA NEAR THE SLICER. INSTRUCTED TO REPLACE THE DAMAGED CEILING TILES. OBSERVED ACCUMULATION OF DARK BROWNISH STAINS ON THE WALL BEHIND AND BELOW THE SPRAYER SINK AT THE DISH MACHINE. 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAK AT THE WASTE PIPING UNDER THE RIGHT COMPARTMENT OF THE BASEMENT THREE COMPARTMENT SINK. ALSO NOTED A LEAK AT THE WASTE PIPING THAT DRAINS INTO THE FLOOR DRAIN TO THE LEFT OF THE BASEMENT STOVE. INSTRUCTED TO REPAIR THE LEAKS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR THE BASEMENT ICE CREAM CHEST FREEZER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR THE BASEMENT ICE CREAM CHEST FREEZER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.