Snappy Dog Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed a black, mold-like substance on the interior of the dispensing chute at the ice cream/milkshake machine that would come in direct contact with said food items. Instructed facility to clean, sanitize, and maintain equipment. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed the three compartment sink not properly maintainted: when a compartment of water is released, the floor drain does not fully contain waste water causing it to overflow on to floor. Instructed facility to repair said drain and maintain so that all water released is contained in drain pipe without any 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed the gaskets on the 4 door refrigerator to be dirty. At the same cooler observed the condenser/electrical components to be heavily dirty with grease and food debris. Instructed facility to clean and maintain both. Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Facility recently remodeled floor from exposed handsink to rear back door. Observed various gaps and spacing in floor edges along walls and equipment/fixtures. Instructed facility to repair and maintain so floor is tight fitting without any gaps or exposures. Instructed facility to clean and remove food and grease from under fryer 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 food stained ceiling tiles throughout facility. Instructed to clean and maintain. Observed the wall in the rear office area, directly under the computer/TV screen to be damaged. Instructed facility to repair 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 the light shield above the Iced Tea machine to be missing. Instructed facility to install 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: Observed the light shield above the Iced Tea machine to be missing. Instructed facility to install 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.