RESTORATION HARDWARE Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED 69 BOTTLES OF FRESH SQUEEZED, UNPASTEURIZED JUICE FROM UNAPPROVED SUPPLIER ON PREMISES AT "THE PANTRY" CAFE. THESE BOTTLES WERE SEGREGATED AND TAGGED DURING INSPECTION AND MUST NOT BE SOLD OR CONSUMED. INSTRUCTED THAT ALL FOOD PRODUCT SOLD/CONSUMED ON SITE MUST COME FROM AN APPROVED SOURCE. CRITICAL VIOLATION: 7-38-005(B)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ICE FOR HUMAN CONSUMPTION NOT PROTECTED FROM CONTAMINATION IN THE 1ST FLOOR ICE MACHINE. NOTED PINKISH, MOLD-LIKE SUBSTANCE COATING THE ICE TRAY, WHERE WATER FREELY RUNS OVER THE SOILED PORTION AND INTO THE ICE MAKING COMPONENTS OF THE ICE MACHINE. INSTRUCTED TO DISCARD ALL ICE IN UNIT, PROPERLY CLEAN AND SANITIZE THE AFFECTED AREAS AND PROTECT ALL FOOD FROM CONTAMINATION AT ALL TIMES. SERIOUS VIOLATION: 7-38-005(A)

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ICE FOR HUMAN CONSUMPTION NOT PROTECTED FROM CONTAMINATION IN THE 1ST FLOOR ICE MACHINE. NOTED PINKISH, MOLD-LIKE SUBSTANCE COATING THE ICE TRAY, WHERE WATER FREELY RUNS OVER THE SOILED PORTION AND INTO THE ICE MAKING COMPONENTS OF THE ICE MACHINE. INSTRUCTED TO DISCARD ALL ICE IN UNIT, PROPERLY CLEAN AND SANITIZE THE AFFECTED AREAS AND PROTECT ALL FOOD FROM CONTAMINATION AT ALL TIMES. SERIOUS VIOLATION: 7-38-005(A)

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.