SIZZLIN SKILLETS Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SALMON) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLERS AT THE FRONT FOOD PREP AREA NOT WASHING THEIR HANDS BEFORE CHANGING TASKS. ONE FOOD HANDLER PLACED RAW SALMON ON THE GRILL AND THEN CHANGED GLOVES AND PREPARED READY TO EAT FOOD (SALAD). ALSO, OBSERVED A FOOD HANDLER PUTTING IN EARPHONES AND THEN PUT ON GLOVES TO PREPARE BREAD. INSTRUCTED MANAGER TO HAVE FOOD HANDLERS WASH HANDS AFTER CHANGING TASKS AND BEFORE PUTTING ON A NEW PAIR OF GLOVES. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST ACTIVITY. OBSERVED APPROXIMATELY 55-60 MICE DROPPINGS IN THE FOLLOWING AREAS: ON THE FLOOR IN THE FURNACE CLOSET, ON THE FLOOR UNDER THE SHELVING UNIT IN THE TOILET ROOM, ON THE FLOOR IN THE HOT WATER TANK CLOSET, ON THE EQUIPMENT IN THE WALK-IN COOLER BEING USED AS DRY STORAGE, IN THE COMPARTMENTS BELOW THE SERVICE COUNTER AT THE FRONT, UNDER THE SHELVING UNIT OF THE FOOD PREP TABLE NEXT TO THE DEEP FREEZER CHEST WHERE CARDBOARD BOXES WERE OBSERVED, ON THE INTERIOR OF THE BACK OF THE SALAD PREP COOLER. ALSO OBSERVED 6-8 GNATS AT THE REAR WHERE THE DISHWARE IS STORED. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION 7-38-020(A), CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN OPENING AT THE BOTTOM OF THE ENTRANCE DOOR OF THE FACILITY. INSTRUCTED TO RODENT PROOF SAID DOOR AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 8 DEAD ROACHES ON A STICKY TRAP ON THE FLOOR IN THE HOT WATER TANK CLOSET AT THE REAR. INSTRUCTED TO REMOVE SAID STICKY TRAP AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THREE SAUCE CONTAINERS ON THE FOOD PREP TABLE NEXT TO THE STOVE IN THE FRONT FOOD PREP AREA NOT COVERED WHILE NOT IN USE. INSTRUCTED TO COVER SAID SAUCES WHILE NOT IN USE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED THE TO GO CONTAINERS STORED IN THE FRONT FOOD PREP AREA NOT INVERTED. INSTRUCTED TO INVERT SAID CONTAINERS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED THE FACILITY MISSING TWO SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED TWO SEVERELY BURNT SHEET TRAYS BEING USED TO COVER SALMON ON THE GRILL. INSTRUCTED TO REPLACE SAID SHEET TRAYS AND CLEAN FREQUENTLY SO THAT ALL COOKING EQUIPMENT IS SMOOTH AND EASILY CLEANABLE

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: OBSERVED A LEAK AT THE PIPE OF THE WASHING COMPARTMENT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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: OBSERVED THE SHELVING UNITS UNDER THE FOOD PREP TABLES IN THE FRONT FOOD PREP AREA OUTLINED WITH BROKEN DOWN CARDBOARD BOXES. INSTRUCTED TO REMOVE 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHT IN THE WALK-IN COOLER BEING USED FOR DRY STORAGE. INSTRUCTED TO PROVIDE ADEQUATE LIGHT AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED ONE EXPIRED FOOD HANDLER TRAINING CERTIFICATE ON SITE. INSTRUCTED THAT ALL EMPLOYEE MUST TAKE AND RETAKE THE FOOD HANDLER'S COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.