RUSTLE & ROUX Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: DURING INSPECTION FOUND RAW EGGS IN CARTON BEING STORED IN A 2DR REFRIGERATOR ABOVE READY TO EAT FOODS AT THE MAIN PREP LINE(FOOD NOT PROTECTED DURING STORAGE). INSTRUCTED TO ALWAYS STORE RAW EGGS ON THE BOTTOM SHELF.CDI.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: DURING INSPECTION FOUND NO HOT WATER IN THE LADIES CUSTOMER RESTROOM(ACTUAL HOT WATER TEMP 65F)UPON INSPECTION. PREMISES MUST ALWAYS PROVIDE HOT (MINIMUM OF 85F AT ALL HAND WASHING SINKS) AND COLD WATER AT ALL TIMES.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST ALWAYS PROPERLY LABEL PREPARED FOODS IN ALL WALK-IN COOLERS AND REFRIGERATORS WITH DATE AND PRODUCT NAME. FOUND VARIOUS PREPARED FOODS IN THE WALK-IN COOLER, PRODUCE COOLER AND REACH-IN REFRIGERATORS NOT PROPERLY LABELED. MUST PROVIDE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN EXHUAST HOOD FILTERS AT THE REAR COOKING LINE AREA. FOUND FILTERS WITH EXCESS GREASE BUILD-UP.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD AT THE HAND SINK ON THE RIGHT HAND SIDE AT THE FRONT LINE PIZZA PREPARATION AREA. MUST ADJUST THE TIMING VALVE AT ALL HAND WASHING SINKS SO AS TO LAST 15 SECONDS WITH HOT WATER AT A MINUMUM OF 85F AT ALL TIMES AT ALL RESTROOM ROOMS ON PREMISES.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED 3 FOOD PREP STAFF MEMBERS IN THE SALAD PREP AREA NOT WEARING PROPER HAIR RESTRAINTS. MUST PROVIDE AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED 3 FOOD PREP STAFF MEMBERS IN THE SALAD PREP AREA NOT WEARING PROPER HAIR RESTRAINTS. MUST PROVIDE AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.