RUSSIAN TEA TIME Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO COLD RUNNING WATER AT THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE COLD RUNNING WATER AT THE 3 COMPARTMENT SINK LOCATED BEHIND THE BAR. OBSERVED 2 OF THE 3 COMPARTMENT SINKS, LOCATED AT THE BAR AND IN THE FOOD PREP AREA, NOT MAINTAINING 110F. TEMPERATURE OF THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA WAS AT 78.3F AT THE TIME OF THE INSPECTION AND 84F AT THE 3 COMPARTMENT SINK LOCATED BEHIND THE BAR. OBSERVED UTILITY SINK ONLY REACHING 89F DURING INSPECTION. INSTRUCTED TO MAINTAIN HOT WATER TEMPERATURE AT AT LEAST 110F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED WOMEN'S EMPLOYEE/CUSTOMER WASHROOMS WASH BOWLS HOT WATER TURNED OFF AT THE BOTTOM DUE TO THE FACT THAT THE WASH BOWL FAUCET (RIGHT SIDE) IS STRIPPED AND CONTINUOUSLY RUNNING WHEN HOT WATER KNOB IS TURNED ON AT THE BOTTOM. INSTRUCTED TO REPAIR SO THAT HOT WATER IS NOT CONTINUOUSLY RUNNING AND RIGHT SIDE WASH BOWL IS ABLE TO MAINTAIN A PROPER HAND WASHING TEMPERATURE OF 85F OR ABOVE AT ALL TIMES. EMPLOYEE TURNED ON LEFT SIDE WASH BOWL HOT WATER DURING THE INSPECTION. OBSERVED EXPOSED HAND SINK LOCATED BY THE FACILITY OFFICE NOT MAINTAINING 85F, THE TEMPERATURE OF SAID HAND SINK WAS 65F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR SO THAT EXPOSED HAND SINK MAINTAINS A PROPER HAND WASHING TEMPERATURE OF 85F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE ON SITE NOR POSTED. INSTRUCTED TO POST A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND HAVE POSTED AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE NOT READING THE PROPER FINAL RINSE TEMPERATURE, FINAL RINSE GAUGE READING 124F AT THE TIME OF THE INSPECTION. INSPECTOR VERIFIED FINAL RINSE TEMPERATURE OF 180F BY USING HIGH TEMPERATURE TEST STRIPS. INSTRUCTED TO REPAIR GAUGE SO THAT IT READS THE ADEQUATE FINAL RINSE TEMPERATURE OF THE HIGH TEMPERATURE DISH MACHINE. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #2064903 DATED 6/23/17; 38 - OBSERVED NO EXPOSED HAND SINK AT THE FRONT BAR. MUST INSTALL AN EXPOSED HAND SINK AT THE FRONT BAR. INSTRUCTED TO CORRECT PREVIOUS MINOR VIOLATION. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE PROPER LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED GLASSWARE AND UNCOVERED SILVERWARE BEING PRE-SET ON THE CUSTOMER TABLES. INSTRUCTED TO NOT PRE-SET GLASSWARE AND SILVERWARE OR SET UPON GUEST ARRIVAL OR PRE-SET TABLES BY INVERTING GLASSWARE AND COVERING ALL SILVERWARE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINER FOR DISH SHELVES AND SHELVES LOCATED IN THE WALK IN COOLER. OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO NOT RE-USE CARDBOARD AND REPLACE RUSTY SHELVES IN THE WALK IN COOLER. OBSERVED FOOD PREP AREA EXPOSED HAND SINK AND 3 COMPARTMENT SINK NEEDS TO BE RE-CAULKED. INSTRUCTED ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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: OBSERVED A BLACK SUBSTANCE ON THE WALL LOCATED BY THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED FLOORS UNDER THE DISH MACHINE, 3 COMPARTMENT SINK, AND UNDER ALL COOKING AND REFRIGERATION EQUIPMENT WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.

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: OBSERVED A HOLE IN THE WALL BY THE SPRAYER THAT IS ATTACHED TO THE HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR. OBSERVED WORN AND DIRTY CEILING TILES IN POOR REPAIR THRU OUT FOOD PREP AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN. OBSERVED PEELING PAINT ON THE CEILING LOCATED DIRECTLY ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE PEELING PAINT AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A HOLE IN THE WALL BY THE SPRAYER THAT IS ATTACHED TO THE HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR. OBSERVED WORN AND DIRTY CEILING TILES IN POOR REPAIR THRU OUT FOOD PREP AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN. OBSERVED PEELING PAINT ON THE CEILING LOCATED DIRECTLY ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE PEELING PAINT AND MAINTAIN.

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.