Red Square Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY PREP COOLER NOT MAINTAIN ADEQUATE AIR TEMP.PRESENT AIR TEMP OF 54.1F TO 58F..POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:CHICKEN ,LAMB.COOKED ONIONS SALMON.ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOOD WERE STORED INSIDE THE DISPLAY PREP COOLER IN THE KITCHEN: RAW SALMONS AT TEMP OF 50.2F-51.7F-50.5F AND 54,2F; RAW LAMB CHOPS WITH ONIONS IN MARINATE SAUCE AT TEMP OF 50.1F; RAW CHICKEN IN MARINATE SAUCE AT TEMP OF 50..5F; COOKED MIXED VEGETABLES AT TEMP OF 53F; BOILED CHOPPED EGGS AT TEMP OF 52.3F; FRESH RAW EGGS AT TEMP OF 53.7F; PAST IN BROTH AT TEMP OF 50.1F; SOUR CREAM AT TEMP ID 53.7F; FRESH CHEESE AT TEMP OF 54.3F; BAKED POTATOES AT TEMP OF 57.2F; ALSO FOUND CHICKEN NOODLES STORED BY THE DISPLAY PREP COOLER AT TEMP OF 75.9F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW. FOOD DISCARDED AND DENATURED:POUNDS:8,VALUE 45. CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH MACHINE NOT DISPENSING SANITIZER,PRESENTLY 0ppm.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CALL TECHNICIAN TO SERVICE UNIT,LOW TEMP DISH MACHINE MUST MAINTAIN 100ppm PRESENTLY MACHINE NOT IN USE,DISH WASHER NOT ON PREMISES. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD HANDLER ON PREMISES NOR A VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED,HANDLED AND SERVED,A COPY OF THE SANITATION CERTIFICATE POSTED ON PREMISES.A LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED.AN ORIGINAL CITY SANITATION CERTIFICATE MUST BE POSTED ON PREMISE SERIOUS VIOLATION:7-38-012(A)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-24-15,REPORT #1454038 #32- CUTTING BOARDS IN NEED OF REPLACING, WORN DISCOLORED. MUST CORRECT AND MAINTAIN AT ALL TIMES. #33-THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF ALL REACH IN COOLERS, FRYERS, PREP TABLES, ALL RUBBER GASKETS, REACH IN FREEZERS AND INTERIOR OF ICE MACHINE. ALL MUST BE CLEANED TO REMOVE ALL FOOD SPILLS AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES. #45-NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER HOW TO OBTAIN CERTIFICATES. TODAY(1-7-16)OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090 .

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION UPGRADED TO VIOLATION#29

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: VIOLATION UPGRADED TO #29

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: DEBRIS ON FLOOR INSIDE THE STORAGE AREA IN THE KITCHEN DUET TO ITEMS ON FLOOR:CLEAN APRONS,BOXES AND STOCK INSTRUCTED TO CLEAN AND ELEVATE ITEMS 6" OFF THE FLOOR.

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: CEILING ABOVE THE ICE MACHINE IS CRACKED AND NO VENT COVER AN VENTILATION.WATER DRIPPING FROM CEILING TO A BUCKET.INSTRUCTED TO REPAIR

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND DIRTY WIPING CLOTH THROUGHOUT THE KITCHEN:ON CUTTING BOARDS,ON TOP THE STOVE ,ON TOP PREP TABLES ETC.WIPING CLOTHS MUST BE PROPERLY STORED IN AN APPROVED SANITIZER

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND DIRTY WIPING CLOTH THROUGHOUT THE KITCHEN:ON CUTTING BOARDS,ON TOP THE STOVE ,ON TOP PREP TABLES ETC.WIPING CLOTHS MUST BE PROPERLY STORED IN AN APPROVED SANITIZER

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.