SIMPLY IT Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WITH GLOVED HANDS WASHING THEM AT THREE COMPARTMENT SINK,INSTRUCTED EMPLOYEE ALWAYS TO REMOVE GLOVES PRIOR TO WASH HAND ONLY AT HANDWASHING SINK. EMPLOYEE FOLLOWED PROCEDURE PRIORITY FOUNDATION VIOLATION:7-38-010

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD SEPARATED AND PROTECTED - Comments: FOOD NOT PROTECTED DURING STORAGE, PACKAGED FOOD, COOKED FOOD READY TO EAT FOODS STORED INSIDE THE CHEST AND REACH-IN FREEZER COVERED WITH EXCESS ICE, UNABLE TO DISTINGUISHED PRODUCTS. MUST REMOVE ALL THE PRODUCTS CLEAN AND SANITIZE SAID FREEZERS. MANGER STARTED THE CLEAN PROCEDURE WITH EMPLOYEE PRIORITY VIOLATION:7-38-005

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: EXCESS GREASE BUILD-UP ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: BLACK SLIME SUBSTANCE AT INTERIOR OF ICE MACHINE COMPARTMENTS (INTERIOR TOP AND BIN). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005

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.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND HOT TCS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE REACH-IN COOLER: COOKED CHICKEN AT TEMP OF 76.1F AND COOKED STRIP BEEF AT TEMP OF 104.7F. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURED PRIORITY VIOLATION:7-38-005

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 12LB OF VARIOUS KIND OF COOKED PORK AT TEMP OF 48.2F,47.1F AND 46.7F; VARIOUS KIND OF COOKED BEEF AT TEMP OF 55F,58.3F AND 58.7F. MENTIONED PRODUCTS WERE STORED INSIDE DISPLAY COOLER AT THRAYLINE. ALSO FOUND 10 TRAYS OF 30 EACH EGGS IN EACH TRAY AT TEMP OF 48.7F TO 53F STORED INSIDE THE WALK-IN COOLER FOOD DISCARDED AND DENATURED BY EMPLOYEE.POUNDS 50,VALUE 250. PRIORITY VIOLATION:7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WALK-IN COOLER MAINTAIN AIR TEMP OF 48.7F TO 50F.TCS FOOD WAS STORED INSIDE THE UNIT AT IMPROPER TEMPERATURE,MEAT-EGGS ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005. upon my return walk-in cooler was repaired and presently maintains temp of 41.3F. Untagged unit,instructed to continue monitor air temp

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.

APPROVED THAWING METHODS USED - Comments: IMPROPER THAWING FOUND BEEF AND SHRIMP DEFROSTING ON TOP THE PREP TABLE AT IMPROPER TEMPERATURE: 2# OF BEEF AT TEMP AT TEMP OF 55F; 1# OF SHRIMP AT TEMP OF 55.6F; 1# OF CUT BEEF SAUSAGE AT TEMP OF 67.3; 1/2 POUND OF COOKED CHICKEN AT TEMP OF 59F. INFORMATION GIVEN ON THAWING PROCEDURE. FOOD DISCARDED AND DENATURED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO FOOD STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, MUST PROVIDE. PRIORITY FOUNDATION VIOLATION: 7-38-005.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOOD NOT IN ORIGINAL CONTAINER MUST HAVE A COMMON NAME

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: RODENT ACTIVITY ON SITE: REAR KITCHEN AREA UNDER HANDWASHING SINK AND BY THE WALK-IN COOLER,AND AT FRONT SERVING AREA UNDER SHELVES AND COUNTER TOP. OVER 40 DROPPINGS. INSTRUCTED TO REMOVE CLEAN AND SANITIZE AREA. MUST CONTACT PEST CONTROL COMPANY AND SERVICE PREMISES. PRIORITY FOUNDATION VIOLATION:7-38-020(A)

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST PROVIDE A BUCKET WITH SANITIZE SOLUTION AND LINEN AT PREP TABLES (BETWEEN USE).

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST REMOVE HANGED UTENSILS FROM SIDE OF HANDWASHING SINK, RELOCATE TO PROTECTED AREA.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY SHELVES INSIDE THE WALK-IN COOLER,REACH-IN COOLERS,AND FREEZERS. RUSTY UNABLE TO CLEAN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON DRAIN PIPESUNDER THREE COMPARTMENT SINK AND ALSO THROUGHOUT PREP/SERVING AREAS. MUST REMOVE DUCT TAPES. SURFACE MUST BE SMOOTH AND CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. -

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS.MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS. DO NOT USE BROWN PAPERS FOR SHELVES. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT TRAYLINE IN KITCHEN . REPAIR/REPLACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: PANELS OF RAW WOOD USED FOR CEILING TILES ABOVE THE HOOD MUST BE REMOVED,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BRICKS HOLDING DRAIN PIPES UNDER THREE COMPARTMENT SINK MUST BE REPLACED.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. MUST REMOVE AND RELOCATED SOAP DISPENSER ABOVE TWO COMPARTMENT PREP SINK.ALSO RELOCATE PAPER TOWEL DISPENSER.MUST BE INSTALLED BY THE HANDWASHING SINK REMOVE ALL GRIMED WIRES AND PLASTIC USED TO TIE SHELVES AND CONTAINERS.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL INTERIOR OF COOLER AND FREEZERS ARE EXTREMELY DIRTY WITH ENCRUSTED FOOD,DRIED FOOD SPILLAGE,BLACK SLIME SUBSTANCE,INSTRUCTED TO CLEAN AND SANITIZE ALL COOLERS AND FREEZERS

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: DRAIN PIPES UNDER THREE COMPARTMENT SINK LEAKS,INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE USING PLASTIC TO SEAL DRAIN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING GROUT ON FLOOR TILES(STANDING WATER BETWEEN FLOOR TILES) IN THE KITCHEN SPECIALLY IN DISH ROOM/PREP AREA.BROKEN FLOOR TILES IN FRONT OF BOTH WASHROOMS,REPLACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN CEILING TILES REPLACE AND STAINED CEILING TILES NEED TO CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN CEILING TILES REPLACE AND STAINED CEILING TILES NEED TO CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.