ROANOKE Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE DURING TIME OF INSPECTION. MUST PROVIDE.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING FOODS WITHOUT NEITHER A CITY OF CHICAGO FOOD SERVICE MANAGER NOR VALID CERTIFICATE POSTED ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND A CERTIFIED MANAGER SHALL BE ON SITE DURING FOOD PREPARATION, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.

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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED SHELLFISH TAGS WITHOUT DATE WHEN LAST SHELLFISH (OYSTER) FROM CONTAINER IS WAS SOLD OR SERVED ON THE BACK OF THE PRESENTED TAG. INSTRUCTED TO CORRECT RECORD KEEPING EFFORTS TO REFLECT MENTIONED DATE REQUIREMENTS ON EITHER THE TAG OR LABEL PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED LOW TEMPERATURE GLASS WASHING MACHINES IN THE BAR AREAS NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0PPM AT 1ST FLOOR BAR GLASS WASHER AND 10PPM AT THE 2ND FLOOR BAR GLASS WASHER MACHINE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT A MINIMUM OF 50PPM. THE 1ST FLOOR WASHER WAS OBSERVED AT 50PPM FOLLOWING INSPECTION. TAG PLACED ON 2ND FLOOR BAR WASHER. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED MENU WITH A DISCLOSURE STATEMENT AND NO REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS). FACILITY WAS PREVIOUSLY INSTRUCTED TO ADD A REMINDER NEXT TO EACH ITEM LOCATED ON THE MENU THAT CAN BE ORDERED UNDERCOOKED OR RAW DURING 10/4/18 INSPECTION. FACILITY MUST PROVIDE BOTH A DISCLOSURE STATEMENT AND REMINDER ON THE MENU PRIOR TO RE-INSPECTION. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: SEE VIOLATION #60 VIOLATION CORRECTED FOLLOWING INSPECTION

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

This violation was corrected during the inspection.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES BEING USED AS SHELVING IN ALL WALK-IN COOLERS AND WALK-IN FREEZER. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SEE VIOLATION #60

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT BULB INSIDE 2-DOOR STAND UP REFRIGERATOR IN THE 1ST FLOOR KITCHEN PREP AREA. INSTRUCTED TO PROVIDE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT BULB INSIDE 2-DOOR STAND UP REFRIGERATOR IN THE 1ST FLOOR KITCHEN PREP AREA. INSTRUCTED TO PROVIDE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.