RED SNAPPER HYDE PARK, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING MULTI-USE STAINLESS STEEL SERVING SPOON AND PLASTIC CONTAINER IN MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK WITH NO SANITIZER AND 3-COMPARTMENT SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE ALL MULTI-USE FOOD UTENSILS AND EQUIPMENT. INSTRUCTED MANAGER TO RE-WASH AND SANITIZE ALL MULTI-USE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL PACKAGED SALADS(GARDEN, MACARONI), COLESLAW AND SPAGHETTI DISPLAYED FOR SALE IN FRONT DISPLAY COOLER.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL SINGLE USE SPOONS, FORKS, KNIVES TO PROTECT FROM DUST, DIRT AND CONTAMINATION.

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: REMOVE CARDBOARD ON SHELVES UNDER GRILL.

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: CLEAN INTERIOR AND EXTERIOR OF ICE DISPENSER ON POP MACHINE IN DINING AREA, ICE MACHINE IN REAR, PREP COOLER GASKETS AND BASES, FREEZER IN PREP AREA, SHELVES UNDER FRONT COUNTER, ROLLING CARTS, GARBAGE CANS, ETC.

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: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREA. REMOVE FOOD DEBRIS OFF FLOOR BEHIND REACH-IN FREEZER(ANT ACTIVITY).

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: SEAL ALL OPENINGS ALONG WALL AND BASEBOARD NEAR REAR EXPOSED SINK IN DISH WASHING AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL UNUSED CARDBOARD AND ORGANIZE STORAGE AREA NEAR OFFICE.

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: REMOVE ALL UNUSED CARDBOARD AND ORGANIZE STORAGE AREA NEAR OFFICE.

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.