REDZ BELIZEAN RESTAURANT LLC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: REFRIED BEANS STORED ON TOP THE STOVE AT TEMP OF 122F, 123.4F AND 124F; MARINATED CHICKEN STORED INSIDE THE TWO DO0R FREEZER BY THE EXIT DOOR AT TEMP OF 79.5F TO 85.7F; MARINATED CHICKEN STORED INSIDE THE TWO DOOR REACH-IN FREEZER BY THE FRONT PREP TABLE AT TEMP OF 79F TO 81.6F; COOKED CORN TAMALE STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 91.4F; COOKED OXTAIL AT TEMP OF 47.3F TO 48.1F; COOKED CURRY CHICKEN AT TEMP OF 47.1.COOKED GREENS WITH PIECES OF TURKEY AT TEMP OF 49.8F TO 50.0F; CHICKEN BROTH AT TEMP OF 47.6F; COOKED BBQ CHICKEN AT TEMP OF 48.9F TO 49F; ALL COOKED FOOD WAS STORED INSIDE THE TWO DOOR REACH-IN COOLER BY THE ICE MACHINE AND WERE COOKED ON TUESDAY PER MANAGER STATEMENT. TWO DOOR COOLER MAINTAINS AIR TEMP OF 38.5F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED. POUNDS 130,VALUE $184. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-12-2012, REPORT # 1285846. #32-OBSERVED BROKEN RUBBER GASKET INSIDE THE TWO DOOR COOLER BY THE ICE MACHINE AND INSIDE DOOR LINER WITH EXPOSED INSULATION.MUST REPAIR /REPLACE SAID AREA #34-CLEAN FLOOR BEHIND THE HOT WATER TANK, AND REPLACE MISSING FLOOR TILES AT SAME AREA. STILL TODAY OBSERVED 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL FOOD STORED IN COOLERS.NAME AND DATE OF WHEN PRODUCTS WAS MADE.

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: OBSERVED FEW PLASTIC CONTAINER BROKEN, HOWEVER FOOD IS STORED INSIDE THEM,INSTRUCTED TO REPLACE BROKEN CONTAINERS. CLEAN UTENSILS AND SMALL POTS ARE STORED ABOVE THE THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE AND RELOCATE OBJECTS.

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: VIOLATION UP GRADED TO A SERIOUS 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: DEBRIS INSIDE THE STOVES INSTRUCTED TO CLEAN.DUST AND GREASE BUILD-UP ON PIPE ABOVE THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN.

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: VIOLATION UPGRADED TO A SERIOUS VIOLATION #29

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VIOLATION UPGRADED TO A SERIOUS VIOLATION #29

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VIOLATION UPGRADED TO A SERIOUS VIOLATION #29

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.