River City Convenience Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSEREVD IMPROPER TEMPERATURE OF HOT HOLDING UNIT AT 102.5F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.MANAGER ADJUSTED THERMOSTAT DURING INSPECTION.NOW TEMPERATURE IS 152.3F.MUST HAVE HOT HOLDING UNIT AT 140.0F OR ABOVE .(CRITICAL 7-38-005A)

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: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED HOT HOLDING UNIT SUCH AS 1LB COOKED PIZZA 120.5F,10 OZ. CHICKEN TENDERS 112.7F,10 OZ. CHICKEN NUGGETS 110.3F,10OZ. BUFFALO NUGGETS 102.5F,8 OZ. HAMBURGERS 132.8F. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT FOODS AT 140.0F OR ABOVE.APPX. 3.6 LBS. $15. (CRITICAL 7-38-020)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED DOORS NOT RODENT PROOFED APPX. "3/4-2" GAPS ALONG BOTTOM,SIDES AND CENTER FRONT,DOUBLE DOORS,SIDE AND REAR SWINGING DOORS.MUST RODENT PROOF TO BE TIGHT FITTING.(SERIOUS 7-38-020)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE IN REAR DISH WASHING/PREP AREA.

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: MUST CLEAN DEBRIS FROM REACH IN COOLER AND FREEZER,DISPLAY UNITS,PREP TABLES.

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: MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES ON SALES FLOOR ,BEHIND SERVICE COUNTER AND WHERE NEEDED.MUST CLEAN DEBRIS FROM FLOOR THROUGHOUT PREMISES.

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: MUST REPAIR OR REPLACE MISSING CEILING TILES SLATS ON CEILINGS IN PREP AREA AND SALES FLOOR,DAMAGED WALLS IN MOPSINK CLOSET.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPAIR OR REPLACE MISSING LIGHT SHIELDS IN FRONT AND REAR PREP / DISH WASHING AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IN DISH WASHING/REAR PREP AREA.MUST REPAIR OR REPLACE LEAKY PIPE AT 1- COMP SINK AND LEAKY FAUCET AT 3- COMP SINK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER FOR HOT HOLDING UNIT AND REACH IN COOLER WHERE MILK IS STORED.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,REMOVE AND ORGANIZE MASSIVE CLUTTER IN REAR STORAGE AREA,ON SALES FLOOR STORAGE ,BEHIND SERVICE COUNTER AND OTHER ROOMS.

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: MUST ELEVATE,REMOVE AND ORGANIZE MASSIVE CLUTTER IN REAR STORAGE AREA,ON SALES FLOOR STORAGE ,BEHIND SERVICE COUNTER AND OTHER ROOMS.

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.