RUBY'S FAST FOOD Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-012. MUST PROVIDE.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-010. MUST PROVIDE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND FLAT TOP GRILL NOT CLEAN.MUST CLEAN.

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: FOUND 2 REACH IN COOLERS NOT TURNED ON.PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-005 . MUST BE TURNED ON AND AT PROPER COLD HOLDING TEMPERATURE.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO STEM THERMOMETER AT PREMISES.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND NO PEST CONTROL LOG AT PREMISES.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-020C.MUST PROVIDE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND FOLLOWING NOT CLEAN: INTERIOR OF COOLERS, TABLES, AND BAR COUNTERS. MUST CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND WALLS BEHIND BAR AREAS NOT SMOOTH AND EASY TO CLEAN. ALSO, FOUND WALLS AND CEILING NOT SMOOTH AND EASY TO CLEAN AT BASEMENT DRY FOOD STORAGE. MUST SEAL MENTIONED WITH DRYWALL ETC.

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: FOUND WALLS BEHIND BAR AREAS NOT SMOOTH AND EASY TO CLEAN. ALSO, FOUND WALLS AND CEILING NOT SMOOTH AND EASY TO CLEAN AT BASEMENT DRY FOOD STORAGE. MUST SEAL MENTIONED WITH DRYWALL ETC.

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.