SMITH & WOLLENSKY Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE COOKLINE PREP COOLER. OBSERVED BEEF CUPS AT 45.7F, PORK AT 47.8F, SALAD DRESSINGS AT 45-52F, PASTA AT 45.7F, CRAB CAKES AT 46.9F,SLICED POTATOES AT 50.8F,SAURKRAUT 46.9F,LOBSTER CUPS 47.1F,CHEESE BLENDS 48.0F ETC.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR LESS AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS,STEAKS,PASTAS ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. XEROX COPIES OF CITY OF CHICAGO SANITATION CERTIFICATES ARE NOT ACCEPTABLE ONLY ORIGINAL CERTIFICATES MUST BE POSTED AS REQUIRED. SERIOUS VIOLATION 7-38-012.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND SILVERWARE ON TABLE SETTINGS ARE NOT WRAPPED.INSTRUCTED MANAGER TO COVER OR RESET WHEN CUSTOMER IS SEATED AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND CUTTING BOARDS WORNED-OUT WITH DARK GROOVES.INSTRUCTED TO REPAIR/REPLACE. FOUND CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK IS BLACK/WORNED OUT.INSTRUCTED TO REPLACE AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE .

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: FOUND THE FOLLOWING NOT CLEAN INTERIOR/EXTERIOR OF DISHMACHINE UNIT,FAN COVERS AND SHELVINGS INSIDE COOLERS,STORAGE SHELVES UNDER PREP TABLES.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND DIRT AND GREASE BUILD-UP ON WALLS AND HOLES BENEATH THE DISHMACHINE UNIT.INSTRUCTED TO CLEAN AND SANITIZE IN DETAIL AND SEAL HOLES.ALSO,SECTION OF CEILING TILES ABOVE THE DISHMACHINE UNIT ARE MISSING.INSTRUCTED TO PROVIDE MISSING CEILING TILES AND MAINTAIN.

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: FOUND BROKEN LIGHT SHIELD ABOVE THE DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO REPLACE LIGHT SHIELD AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FOUND BROKEN LIGHT SHIELD ABOVE THE DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO REPLACE LIGHT SHIELD AND MAINTAIN.

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.