SMALL CHEVAL Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (HAMBURGERS, FRENCH FRIES, AND MILK SHAKES) INSTRUCTED TO HAVE SOMEONE WITH A SANITATION CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVERED 0 PPM SANITIZER IN 3 COMPARTMENT SINK WHILE FOOD HANDLER WAS WASHING MULTI USE UTENSIL. CHEMICAL SYSTEM WAS IN POOR REPAIR AT TIME OF INSPECTION. ECOLAB ARRIVED TO CORRECT ISSUE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO STEM THERMOMETER ON SITE TO PROPERLY MEASURE TEMPERATURE OF ALL TCS FOOD PRODUCTS. INSTRUCTED TO OBTAIN STEM THERMOMETER AND MAINTAIN AT ALL TIMES. MANAGER ARRIVED AND PROVIDED THERMOMETER PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVERED HANDSINK IN REAR PREP AREA IN POOR REPAIR. P-TRAP NOT CONTAINING WATER TO ALLOW FOR PROPER WASTEWATER DISPOSAL. WATER IS FLOWING TO THE FLOOR. WATER IS NOT COMING OUT OF AUTOMATIC FAUCET AT HANDSINK IN MAIN PREP AREA. MAINTENANCE PERSON HAS ARRIVED AND CORRECTED VIOLATION. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED

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.

This violation was corrected during the inspection.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: HOOD VENTILATION FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CORRECT 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: HOOD VENTILATION FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CORRECT 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.