RECIPE FOR CHANGE Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Inspector Comments: PREMISES UNABLE TO PROPERLY WASH, RINSE AND SANITIZE MUTI-USE ITEMS. PREMISES DOES NOT HAVE DISH WASHING FACILITIES INSTALLED. MUST PROVIDE A COMMERCIAL DISH MACHIHNE OR A THREE COMPARTMENT SINK LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST PIECE OF EQUIPMENT. PREMISES WAS INITIALLY LICENSED TO SHARE DISHWASHING FACILITIES WITH CBM, THE MANAGEMENT COMPANY THAT OVERSEES THE MAIN FOOD SERVICE OPERATION AT COOK COUNTY JAIL. UPON INSPECTION, OBSERVED A RED CONTAINER DISPLAYED AT THE EXISITING TWO COMPARTMENT SINK. PER, CBM EMPLOYEE PREMISES USES THE TWO COMPARTMENT SINK, AND THE CONTAINER AS A THIRD COMPARTMENT WHEN WASHING AND SANITIZING DISHES. PREMISES DOES NOT HAVE ACCESS TO THE THREE COMPARTMENT SINK AND DISH MACHINE AND ARE NOT FOLLOWING THE AGREEMENT MADE AT LICENSING. PREMISES MUST INSTALL IT'S OWN THREE COMPARTMENT SINK OR COMMERCIAL DISH MACHINE. CRITICAL 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: PROPERLY INVERT ALL MULTI USE ITEMS WHEN STORED.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE EXTERIOR OF THE OVENS AND THE HOOD ABOVE THE COOKING EQUIPMENT.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE EXTERIOR OF THE OVENS AND THE HOOD ABOVE THE COOKING EQUIPMENT.

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.