SMOKE DADDY Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD SEPARATED AND PROTECTED - Comments: NOTED RAW EGGS STORED ABOVE READY-TO-EAT VEGETABLES INSIDE 2 DOOR REFRIGERATION AT THE KITCHEN PREP AREA. INSTRUCTED ALWAYS TO STORE COOKED AND READY-TO-EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. 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: NOTED UPPER COMPARTMENT OF ICE MACHINES NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING TABLES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINING TABLES AND SHELVES TO PREVENT DUST ACCUMULATION.

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: NOTED CARDBOARD BOXES USED TO LINE SHELVES OPPOSITE STOVE AT THE 2ND FLOOR KITCHEN PREP. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.

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: NOTED DIRT AND GREASE ACCUMULATION INSIDE THE ELECTRICAL UNIT OF THE DEEP FRYER OF THE 2ND FLOOR KITCHEN PREP. INSTRUCTED TO CLEAN AND MAINTAIN ALL UNITS OF THE DEEP FRYERS.

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: NOTED WATER LEAKING FROM THE BOTTOM OF THE HANDWASH SINK. ALSO NOTED SLOW WATER DRAIN AT SAME. INSTRUCTED TO REPAIR HAND WASH SINK AND PLUMBING 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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAIN THROUGHOUT PREP AREAS WITH HEAVY DIRT AND SLIME. MUST ALSO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY UNDERNEATH THE COOKING STOVES.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAIN THROUGHOUT PREP AREAS WITH HEAVY DIRT AND SLIME. MUST ALSO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY UNDERNEATH THE COOKING STOVES.

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.