SOPHY HYDE PARK Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMP DISH MACHINE NOT PROPERLY SANITIZING. NO CHEMICAL READING OBTAINED AFTER A FULL WASH CYCLE AT THE MACHINE. INSTRUCTED THAT 100 PPM OF CHLORINE MUST BE OBTAINED AFTER EVERY WASH CYCLE. PRIORITY VIOLATION 7-38-025 ISSUED. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED TO FAX OR EMAIL A REQUEST TO HAVE TAG REMOVED BEFORE RESUMING USE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS ON THE BULK CONTAINERS ON THE DRY STORAGE SHELF IN REAR OF KITCHEN; INSTRUCTED TO LABEL CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED. NO CHLORINE TEST STRIPS OR QUAT TEST STRIPS FOR THE LOW TEMP DISH MACHINE OR THREE COMP SINK TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING. MUST KEEP TEST STRIPS ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED. NO CHLORINE TEST STRIPS OR QUAT TEST STRIPS FOR THE LOW TEMP DISH MACHINE OR THREE COMP SINK TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING. MUST KEEP TEST STRIPS ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.