RUSTLE & ROUX Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures: In the hot holding unit of customer service counter: 2.5lbs assorted breakfast sandwiches with eggs @ 112.3F-122.4F; 3lbs of pork sausage links @ 109.1F-113.4F; In the cold holding unit at the customer service counter: 6lbs of liquid eggs @ 44.6F-45.6F; In the 1 door upright cooler in front prep: 10lbs of beef @ 44.6F-46.5F; and 2lbs of shrimp @ 45.5F. Instructed all potentially hazardous foods must be kept at 40F or less, and 140F or higher at all times. Operator voluntarily discarded 24lbs of denatured foods during inspection, estimating value of $25. Critical violation 7-38-005(a).

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Found excessive grease build up in lower interior of fryers in front prep area. Must remove, detail clean and sanitize this area. Must maintain same. Found excessive dust accumulation on lower interior of cabinet to the left of "create station" in the front prep area. Must detail clean and sanitize. Must maintain same.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Found excessive dust accumulation above the take out prep area in the rear prep area/kitchen. Must remove dust, detail clean and sanitize. Must maintain same.

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: Found excessive dust accumulation above the take out prep area in the rear prep area/kitchen. Must remove dust, detail clean and sanitize. Must maintain same.

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.