ROSEBUD-RUSH Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING, PASTAS, SHRIMP, SLICED TOMATOES, SOUPS ETC.INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM AT ALL TIMES WHILE OPEN AND OPERATING. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE AMOUNTS OF PINK SLIMY SUBSTANCE BUILDUP ON INSIDE INTERIOR PANEL OF LARGE ICE MACHINE AND DRIPPING ON TO ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD HELD ITEMS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION INSIDE 2 DOOR COOLER 2ND FLOOR PREP DURING TIME OF INSPECTION. APPROXIMATELY 30 LBS COOKED PASTA RANGING BETWEEN 50.0F- AND 59.5F AND COOKED SOUPS @54.0F. PERSON IN CHARGE VOLUNTARILY DISCARDED SAID ITEMS. INSTURTCD TO HOLD ALL COLD HELD TCS FOODS @ 41F AND BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 DOOR PASTA COOLER LOCATED IN PREP AREA 2ND FLOOR AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPEERATURE @ 58.1F WHILE STORING TCS FOODS (COOKED NOODLES, SOUP, ETC.) INSTRUCTED TO REPAIR UNIT TO 41F AND BELOW AND MAINTAIN. SAID FOOD ITEMS WERE DSICARDED VOLUNTARILY BY PIC. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BROKEN GASKETS ON COOLERS IN 2ND FLOOR PREP/STORAGE AREA. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDITION.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERISBLE REGISTERING TEMPERATURE INDICATOR FOR HIGH TEMPERATURE DISH MACHINE FOR MEASURING UTENSIL SURFACE TEMPERATURE. INSTRUCTED TO PROVIDE AND MAINTAIN ACCESIBLE. PRIORITY FOUNDATION VIOLATION. #7-38-005. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HANDWASHING SINK LOCATED IN 2ND FLOOR VEAL PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR AND AMAINTAIN IN GOOD CONDTION.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED A LITTLE TRASH ON GROUND SURROUNDING REFUSE AREA. INSTRUCTED TO REMOVE AND MAINTAIN SAID AREA.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STORAGE SPACE ON 2ND FLOOR CLUTTERED AND UNORGANIZED. INSTRUCTED TO REMOVE ALL UNNECCESARY ITEMS, ORGANIZE AND STORE COOKING EQUIPMENT AT LEAST 6 INCHES OFF GROUND

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STORAGE SPACE ON 2ND FLOOR CLUTTERED AND UNORGANIZED. INSTRUCTED TO REMOVE ALL UNNECCESARY ITEMS, ORGANIZE AND STORE COOKING EQUIPMENT AT LEAST 6 INCHES OFF GROUND

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.