Snappy Dog Fails Health Inspection - Chicago Restaurant

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed the floor drain that is connected (air gapped) to the three compartment sink to overflow shortly after water is released from a compartment. Instructed facility to repair and maintain so drain does not overflow. Serious violation 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report # 1965722, dated 9-30-16: Violation 34- "FLOOR CRACKED AND DAMAGED UNDER THE THREE COMPARTMENT SINK AND AROUND THE GREASE TRAP MUST REPAIR TO MAKE SMOOTH AND CLEANABLE." Violation 35- "MISSING AND DAMAGED WALL COVING ALONG BASEBOARDS BEHIND BOX FREEZER AND COOLERS. MUST REPLACE." Violation 40-"MUST PROVIDE AN INTERNAL THERMOMETER FOR THE PATIO SHED TALL REACH-IN COOLER." Violation 41-"ALL UNUSED EQUIPMENT, PILED WOOD AND UNUSED MILK/BREAD CRATES MUST BE REMOVED FROM THE REAR PATIO AREA TO PREVENT RODENT HARBORING." Instructed facility to correct all and maintain. Serious violation 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed worn and torn gaskets on all coolers. Instructed facility to repair and maintain. Observed cardboard being used as a shelving liner above the prep cooler. Instructed facility to remove and maintain.

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: Observed dirt and food debris on counters, cooking equipment, shelves and more. Instructed facility to detail clean all food and non food contact surfaces regularly 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed heavy dirt and food debris on the floors throughout: under, around, and behind heavy equipment and along walls. Instructed facility to detail clean and maintain.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed dirt, debris, and food splatters on the walls throughout and ceilings throughout. Also observed the exhaust hood to have very heavy grease and dust accumulation. Instructed facility to clean 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: Observed a missing light shield above the prep coolers. Instructed facility to replace 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed a small leak from the floor compressor at the front counter. Also observed leaks at the three compartment faucet. Instructed facility to repair 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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Observed foodhandlers working without hair restraints. Instructed facility that all foodhandlers must wear proper hair restraints.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Observed foodhandlers working without hair restraints. Instructed facility that all foodhandlers must wear proper hair restraints.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.