ROSEBUD-RUSH Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK IN THE 2ND FLOOR SERVER PREP AREA MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD HOLDING: SAUSAGE AT 48.7F, DICED HAM AT 47.1F, RED SAUCE AT 50.1F, COCKTAIL SAUCE AT 54.1F. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOODS AT IMPROPER TEMPERATURES. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMRPOPER TEMPERATURES AT TIME OF INSPECTION. 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 THE FOLLOWING EQUIPMENT TO BE AT IMPROPER TEMPERATURES FOR COLD-HOLDING TCS FOOD ITEMS: TOPPINGS LINE COOLER IN 2ND FLOOR KITCHEN AREA, VEGETABLE REACH-IN COOLER IN BASEMENT PREP AREA. INSTRUCTED TO REMOVE ALL TCS FOOD ITEMS FROM COOLERS, AND CEASE USE OF COOLERS TO STORE TCS FOOD UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH. TAGGED BOTH COOLERS FOR RE-INSPECTION ON-SITE. PERSON-IN-CHARGE REMOVED ALL TCS FOOD ITEMS FROM BOTH COOLERS. 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN-USE UTENSILS (KNIFE, TONGS) STORED IN STILL WATER AT ROOM TEMPERATURE IN BUCKET AT THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM STILL WATER AND STORE IN-USE UTENSILS ON A DRY, CLEAN AND SANITIZED SURFACE AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED EQUIPMENT (PLATES) STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF ALONG THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO STORE EQUIPMENT COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (OVEN, SALAMANDER BROILER) AT THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT.

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: OBSERVED SMALL LEAK AT THE BASEMENT BAR AREA ICE BASIN DRAIN PLUMBING. INSTRUCTED TO REPAIR OR REPLACE DRAIN PLUMBING AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

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 NO WASTE RECEPTACLE AT THE 2ND STORY SERVER PREP AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE WASTE RECEPTACLE AT OR NEAR OR ALL HANDWASHING LAVATORIES IF PAPER TOWELS ARE USED AND MAINTAIN.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED NO WASTE RECEPTACLE AT THE 2ND STORY SERVER PREP AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE WASTE RECEPTACLE AT OR NEAR OR ALL HANDWASHING LAVATORIES IF PAPER TOWELS ARE USED AND MAINTAIN.

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.