RED LOBSTER #0277 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFICATE. INSTD TO OBTAIN

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (SEAFOOD, RICE, ETC), NOR VALID CERTIFICATE POSTED. INSTD TO HAVE ON DUTY AT ALL TIMES WITH VALID CERTIFICATE POSTED. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION

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: HANDWASH SINK IN WAREWASHING AREA NOT ACCESSIBLE, UTENSILS IN BASIN OF SINK. INSTD TO MAINTAIN BASIN CLEAR AND ACCESSIBLE AT ALL TIMES FOR HANDWASHING ONLY. CITATION ISSUED PRIORITY FOUNDATION 7-38-030(C)

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: HIGH TEMPERATURE WAREWASHING MACHINE IN USE, UNABLE TO SANITIZE PROPERLY, FINAL RINSE AT 138F. MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO USE 4-COMPARTMENT SINK ON SITE TO PROPERLY WASH, RINSE AND SANITIZE ALL MULTI USE EQUIPMENT UNTIL WAREWASHING MACHINE REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED PRIORITY 7-38-025

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUST ACCUMULATION NOTED ON EXTERIOR SIDES OF PREP COOLERS AT WAIT LINE. INSTD TO REMOVE RUST AND MAINTAIN SURFACES

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR/EXTERIOR OF ALL COOLERS (INCLUDING VENTS, MOTORS, RUBBER GASKETS OF DOOR), ALL STORAGE SHELVES, AND UNDERNEATH PREP TABLES THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS, DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN ALL

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SPRAYER AT SCRAPE SINK LEAKING, WRAPPED IN PLASTIC. FAUCET LOOSE AT HANDWASH SINK IN WAREWASHING AREA. INSTD TO REPAIR AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR DRAINS IN BAR AREA, WAREWASHING AREA NOT CLEAN EXCESSIVE DEBRIS, FOOD ACCUMULATION. FLOORS AND WALLS THROUGH OUT PREP AREA, WAREWASHING AREA, BAR AREA NOT CLEAN, EXCESSSIVE FOOD SPILLS, DEBRIS. INSTD TO CLEAN AND MAINTAIN ALL WALLS AND FLOORS THROUGH OUT

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR DRAINS IN BAR AREA, WAREWASHING AREA NOT CLEAN EXCESSIVE DEBRIS, FOOD ACCUMULATION. FLOORS AND WALLS THROUGH OUT PREP AREA, WAREWASHING AREA, BAR AREA NOT CLEAN, EXCESSSIVE FOOD SPILLS, DEBRIS. INSTD TO CLEAN AND MAINTAIN ALL WALLS AND FLOORS THROUGH OUT

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.