RED SNAPPER HYDE PARK, INC. Fails Health Inspection - Chicago Restaurant

PROPER COOKING TIME & TEMPERATURES - Comments: OBSERVED GYRO MEAT (LAMB) ON SPIT AND EXPOSED TO AMBIENT ROOM TEMPERATURE, WITHOUT HEAT ON. LAMB FOUND @54.1F. INSTRUCTED ONCE TCS FOODS ARE ON THE SPIT (VERTICAL BROILER) THE HEAT MUST BE ON CONTINUOUSLY. COOKING PROCESS MUST BE CONTINUOUS AND NOT INTERMITTEN, AND NO LONGER THAN 4 HOURS. OPERATOR VOLUNTARILY DISCARDED GYRO MEAT DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES IN PREP AREA. FOUND LAMB @54.1F ON THE SPIT, AND CHICKEN @ 89.6F IN A PAN ON A SHELF. INSTRUCTED MUST KEEP ALL HOT FOODS @135F OR HIGHER AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. SEE ABOVE VIOLATION 3-501.16(A:1) FOR CITATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 40 MICE DROPPINGS SCATTERED ON FLOORS, UNDER EQUIPMENT, AND ON FLOORS ALONG WALLS THROUGHOUT REAR PREP/STORAGE AREA. MUST REMOVE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS. MUST CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE PEST ISSUE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: HAND SINK IN FRONT PREP AREA IS HEAVILY SOILED. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

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: OBSERVED TOLIET IN DISREPAIR INSIDE RESTROOM ON LEFT. TOLIET DOES NOT FLUSH. OBSERVED HANDLE ON TOLIET BROKEN IN RESTROOM ON RIGHT. OBSERVED MINOR LEAK UNDER BASIN OF HAND SINK IN FRONT PREP AREA. MUST MAKE ALL PLUMBING REPAIRS. MUST MAINTAIN SAME.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.