SIMPLY IT Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER UNDER CITY PRESSURE AT ANY SINK IN FACILITY. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL SINKS. PLUMBER ARRIVED HOT WATER ON SITE AT END OF INSPECTION. CITATION ISSUED 7-38-030 CRITICAL

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 20 RAT DROPPINGS AT THE FRONT BAR AREA BEHIND THE REACH-IN COOLERS, BEHIND THE CHAIRS BEING STORED NEAR THE BATHROOM AREA, AND THE CLOSET IN THE SERVICE AREA. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE RODENT ACTIVITY. OBSERVED A 1/4 GAP AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED MANAGER THAT ALL DOORS LEADING TO THE OUTSIDE MUST BE PROPERLY SEALED TO PREVENT RODENT INTRUSION. SERIOUS VIOLATION 7-38-020. CITATION ISSUED

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED DISHWASHING FACILITIES NOT PROPERLY MAINTAINED. OBSERVED WATER BACKING UP INTO THE LEFT AND RIGHT COMPARTMENT SINK OF THE TWO COMPARTMENT SINK WHEN WAS WATER RUNNING. MANAGEMENT INSTRUCTED TO REPAIR THE DRAIN LINE FOR THE SINK SO THAT THE WATER DRAINS PROPERLY AND DOES NOT BACKUP INTO THE TWO COMPARTMENT SINK. PREMESIS HAS A 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE UTENSILS. SERIOUS VIOLATION 7-38-030 OBSERVED WATER NOT PROPERLY DRAINING AT THE EXPOSED HANDSINK NEXT TO THE TWO COMPARTMENT SINK AND ALSO THE ONE COMPARTMENT SINK AT THE FRONT BAR AREA. INSTRUCTED MANAGER TO CONTACT A PROFESSIONAL TO REPAIR SINKS TO PROPERLY DRAIN. 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: PREVIOUS VIOLATION NOTED DATED 7-16-13 INSPECTION NUMBER #1092494 NOT CORRECTED. #33 DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE. #34 FLOOR IN REAR FOOD STORAGE AREA IN POOR REPAIR WITH BROKEN FLOOR TILES MUST REPAIR/REPLACE, #35 DETAIL CLEAN WALL IN KITCHEN FOOD PREP AREA MUST REMOVED ACCUMULATION OF DUST. DETAIL CLEAN GREASE ENCRUSTED IN CEILING IN KITCHEN FOOD PREP AREA. #43 WIPING CLOTHES STORED ON TOP OF PREP TABLES AND FLOOR UNDERNEATH COOKING EQUIPMENT. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-42-090 CITATION ISSUED PREVIOUS MINOR VIOLATIONS NOT CORRECTED.

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 GROCERY BAGS IN THE WALK-IN COOLER USED TO STORE MEAT. MUST USE FOOD GRADE STORAGE BAGS/CONTAINERS TO PROPERLY STORE FOODS.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED MANAGER TO REPLACE STAINED AND DEEP GROOVED CUTTING BOARDS IN THE REAR PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPLACE THE CRACKED AND CHIPPED FLOOR TILES IN THE REAR PREP AREA NEAR THE WALK-IN COOLER. DETAIL CLEAN AND MAINTAIN FLOORS IN REAR PREP AREA THAT ARE SOILED WITH FOOD DEBRIS, DUST, RUST, AND SPLATTER. FLOORS MUST BE CLEANED BEHIND AND UNDER EQUIPMENT.

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: DETAIL CLEAN AND MAINTAIN ALL THE WALLS IN THE REAR PREP AND BAR AREA TO REMOVE EXCESSIVE SPLATTER AND FOOD DEBRIS.

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: DETAIL CLEAN AND MAINTAIN ALL HOOD VENTS IN THE REAR PREP AREA TO REMOVE DUST BUILDUP. REPAIR THE HOOD VENT LOCATED ON THE RIGHT SIDE OF THE COOKING LINE TO PROPERLY INSULATE AND TO PROTECT EMPLOYEES FROM EXHAUST EXPOSURE.

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 CUPS BEING USED AS SCOOPS FOR BULK FOOD CONTAINERS. PROVIDE A HANDLED SCOOP WITH THE HANDLE OUT OF THE FOOD OR PROVIDE A SEPERATE CONTAINER TO STORE SCOOP BETWEEN USE.

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 CUPS BEING USED AS SCOOPS FOR BULK FOOD CONTAINERS. PROVIDE A HANDLED SCOOP WITH THE HANDLE OUT OF THE FOOD OR PROVIDE A SEPERATE CONTAINER TO STORE SCOOP BETWEEN USE.

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.