SIMPLY IT Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS.OBSERVED (2) FOOD HANDLERS COME IN SIDE BACK DOOR FROM OUTSIDE AND HANDLED DISHES AND FOOD CONTAINERS WITHOUT WASHING HANDS. OBSERVED ALL FOOD HANDLERS SWEEPING FLOORS,HANDLING DIRTY DISHES,HANDLING SOILED WIPING CLOTHS,HANDLING GARBAGE CANS AND THEN HANDLING UTENSILS,FOOD STORAGE CONTAINERS,KNIFES AND FOODS WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX.20 OR MORE RODENT DROPPINGS ON FLOOR MIXED IN WITH FOOD DEBRI AND DIRT UNDER STOVES,IN HOT WATER TANK ROOM,NEXT TO PREP COOLERS IN FRONT PREP AREA.ALSO FRONT DOOR NOT RODENT PROOFED APPX. "1-2 " ALONG BOTTOM AND REAR DOOR SWEEP BENT.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS TO BE TIGHT FITTING.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/17/16.(SERIOUS 7-38-020)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK AND SMALL FOOD STORAGE CONTAINERS.

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: MUST PROVIDE FOOD GRADE STORAGE BAGS AND ELIMINATE GROCERY STORE BAGS,SPLASH GUARD AT HAND SINK IN FRONT PREP AREA .MUST REPAIR OR REPLACE CHEST FREEZER LID IN POOR REPAIR IN WAIT AREA,FRONT BROKEN WINDOW,WORN DOOR GASKETS ON BOTH 2 & 3 DOOR PREP COOLER.MUST REMOVE RUST FROM OVER HEAD SHELF ABOVE 2- COMP SINK AND PREP TABLE.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR OF GREASE TRAP AT 3- COMP SINK,ALL SHELVING UNITS,ROLLING CARTS,CAN OPENER BLADE,GARBAGE CANS,ALL FOOD STORAGE CONTAINERS,DISH RACKS,MOPSINK & FRONT HAND SINK BASINS,OVEN,STOVE,WOK STATION,MICROWAVES,PREP COOLERS.MUST DEFROST CHEST AND UPRIGHT FREEZER.

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: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF ALL EQUIPMENT IN BOTH PREP AREAS,WALK IN COOLER AND FLOOR DRAINS.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN REAR PREP AREA AND REAR DOOR,LIGHT SHIELDS AT HOOD OF COOKING EQUIPMENT,FILTERS AND HOOD,FAUCETS AT WOK STATION,SPIDER WEBS FROM UPPER WALLS IN BOTH TOILET ROOMS.MUST REPAIR OR REPLACE DAMAGED WALL NEAR REAR DOOR,DAMAGED SELF CLOSING DEVICE ON FRONT ENTRY DOOR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE CRACKED LIGHT SHIELD IN PREP AREA

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE A BACKFLOW DEVICE ON MOPSINK,SINK STOPPER FOR 3- COMP SINK.MUST REMOVE TAPE FROM FAUCET AT 2- COMP SINK

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR IN WAIT AREA,METER CLOSET,UNUSED ICE MACHINE FROM REAR YARD AND FRONT PREP AREA UNDER 3- COMP SINK.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR IN WAIT AREA,METER CLOSET,UNUSED ICE MACHINE FROM REAR YARD AND FRONT PREP AREA UNDER 3- COMP SINK.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.