R J GRUNTS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: WE FOUND A HOT WATER TEMPERATURE FROM 87.7F TO 90.2F AT THE HANDWASHING SINK IN THE PREP/DISHROOM. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT THE WASHBOWL. ADEQUATE HOT WATER IS FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED

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: WE OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND TOUCHING THE ICE.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMP DISH MACHINE AT DISH ROOM/PREP AREA DISPENSING OVER 200 PPM OF SANITIZER SOLUTION(TEST PAPER TURNED BLACK).UNIT IN USE FOR LUNCH DISHES THE TECHNICIAN WAS CALLED BY THE MANAGER, PRESENTLY NOT ON SITE, PRIORITY VIOLATION:7-38-005,CITATION ISSUED. THE TECHNICIAN WAS ABLE TO RESOLVE THE ISSUE TODAY(10-20-22, TIME 12:25 PM)UNIT MAINTAINS TEMP OF 100PPM.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE: SLICED TOMATOES AT TEMP OF 51.8F; GUACAMOLE AT TEMP OF 61.4F.CHOPPED LETTUCES AT TEMP OF 48.9F; BLUE CHEESE AT 46.4F; PICA DE GALLO AT TEMP OF 50F; DOZEN FRESH EGGS AT TEMP OF 61.5F; MENTIONED PRODUCTS WERE STORED INSIDE THE PREP COOLER. TWO CONTAINERS OF PICA DE GALLO AT TEMP OF 54.7F AND A CONTAINER OF FETA CHEESE IN WATER AT TEMP OD 48.7F WERE STORED INSIDE THE REACH-IN COOLER, AND COOKED GROUND BEEF AT TEMP OF 59.9F TO 62.7F WAS STORED INSIDE THE WALK-IN COOLER. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 70, VALUE 250. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: PROVIDE LIDS FOR THE TRAYLINE IN THE PREP AREA TO KEEP FOOD AT AN ADEQUATE TEMPERATURE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: PROVIDE LIDS FOR THE TRAYLINE IN THE PREP AREA TO KEEP FOOD AT AN ADEQUATE TEMPERATURE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.