Sheridan/Leland Apartments Fails Health Inspection - Chicago Golden diner

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WHITE REACH-IN COOLER AT IMPROPER TEMPERATURE:AIR TEMP 48F TO 50F.THEIR OWN THERMOMETER SHOWED 50F. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT:POTATOES SALAD AND TUNA. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A) FIELD SUPERVISOR ADJUST REFRIGERATOR TEMPERATURE,PRESENTLY MAINTAINS AIR TEMP OF 35.6F.UNTAGGED UNIT AND INSTRUCTED TO USE AND MONITOR UNIT.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 10# OF TUNA SALAD AT TEMP OF 45.5F AND 9# OF POTATO SALAD AT TEMP OF 47.6F TO 48F.FOOD DISCARDED AND DENATURED.POUNDS 19,VALUE 45 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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER BACKING UP AT TWO COMPARTMENT SINK AND WASTE WATER OVERFLOWING ON CABINET AND ONTO FLOOR IN PREP/SERVING AREA,FROM GREASE TRAP UNDER THE TWO COMPARTMENT SINK. NEED TO REPAIR CAUSE CRITICAL VIOLATION:7-38-030

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP PROVIDED AT SINK IN PREP AREA. SOAP PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SCREEN WINDOW NOT PROPERLY SECURED AT FRAME OF THE WINDOW SMALL OPENINGS.INSTRUCTED TO RE-LINE SAID SCREEN.NORTH WINDOW OF DINING AREA. WHITE REFRIGERATOR DOOR BESIDE THE CABINET NOT ABLE TO OPEN AND CLOSE EASILY. DOOR GET STOCK, SCRAPING THE SIDE OF THE DOOR AND LEAVING DOOR PARTIALLY OPENED IF NOT PUSHED TO CLOSE.NEED TO RELOCATE UNIT.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SCREEN WINDOW NOT PROPERLY SECURED AT FRAME OF THE WINDOW SMALL OPENINGS.INSTRUCTED TO RE-LINE SAID SCREEN.NORTH WINDOW OF DINING AREA. WHITE REFRIGERATOR DOOR BESIDE THE CABINET NOT ABLE TO OPEN AND CLOSE EASILY. DOOR GET STOCK, SCRAPING THE SIDE OF THE DOOR AND LEAVING DOOR PARTIALLY OPENED IF NOT PUSHED TO CLOSE.NEED TO RELOCATE UNIT.

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.