SPINZER RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND SAMOSA (VEGETABLES/POTATO) STORED UNDER THE LAMP UNIT AT TEMP OF 124.5F; EGG ROLL SAMOSA AT TEMP OF 128.1F TO 129.OF; COOKED RICE INSIDE THE HOT HOLDING UNIT AT TEMP OF 119.0F; FRESH EGGS STORED ON TOP THE LEDGE OF STAIRCASE AT TEMP OF 67F, 57.2F AND 58F. FOUND AN OPENED CAN OF CHICK PEA STORED INSIDE THE COOLER (NOT ON) AT TEMP OF 67.8F; SLICE TOMATOES AT TEMP OF 68.9F; BUN KABAB AT TEMP OF 45.9F; COOKED PULLED BEEF AT TEMP OF 47.6F. FOOD DISCARDED AND DENATURED. INFORMATION GIVEN ON PROPER FOOD TEMPERATURES. POUNDS: 25 VALUE: $123. CRITICAL VIOLATION, 7-38-005A.

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER PROVIDED THROUGHOUT THE PREMISES. PRESENT WATER TEMP OF 52.5F. INSTRUCTED TO RESTORE AND MAINTAIN HOT RUNNING WATER AT ALL SINKS. CRITICAL VIOLATION: 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: FROM STAIRCASE OBSERVED SEVERAL INCHES OF WASTE WATER THROUGHOUT THE BASEMENT. BASEMENT HAS A FULL PREP AREA WITH COOLERS, FREEZERS, WALK-IN COOLER AND WALK-IN FREEZER AND 3 COMPARTMENT SINK UTENSIL WASHING FACILIITES. INSTRUCTED TO REMOVE WASTE WATER AND THEN WASH, RINSE AND SANITIZE THE ENTIRE BASEMENT AREA(WALLS, FLOORS, INTERIOR AND EXTERIOR OF EQUIPMENT), INCLUDED INTERIOR OF WALK-IN COOLER AND FREEZER. MUST REMOVE ALL FOOD AFFECTED BY THE WASTE WATER, AND SANITIZE ALL EQUIPMENT AND SURFACES. REPAIR ANY DAMAGE DONE BY ACCUMULATED WATER. CRITICAL VIOLATION: 7-38-030.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 6 LIVE ROACHES ON PREMISES: ON SHELVES IN REAR PREP AREA BY THE COOKING EQUIPMENT AND UNDER THE DISPLAY (UNUSED) COOLER IN SELLING/SERVING AREA. OUTER OPENINGS NOT PROTECTED, FRONT DOOR WITH GAP OF 1/2" TO 1" ON BOTTOM OF THE SAID DOOR. INSTRUCTED TO ELIMINATE ROACHES AND RODENT/INSECT PROOF DOOR. HAVE PREMISES SERVICED BY LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION: 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ONCE FOOD PRODUCTS ARE REMOVED FROM ORIGINAL CONTAINER, THE NEW CONTAINER MUST BE LABELED WITH CONTENTS NAME.

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: OBSERVED FOAM PLATE INSIDE THE RICE POT WITH COOKED RICE, INSTRUCTED TO PROVIDE UTENSILS WITH HANDLE TO PICK UP FOOD. RAW AND COOKED FOOD STORED INSIDE THE CHEST FREEZER AND COOLERS,MUST PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SHELF BY THE COOKING EQUIPMENT IN POOR REPAIR/BROKEN INSTRUCTED TO REPAIR/REPLACE, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. SOILED, TORN ALUMINUM FOIL LINING SHELVES. MUST REMOVE.

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 A BUILD-UP OF GREASE AND FOOD AT INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT INCLUDING DEEP FRYER AND UNDER THE BURNERS OF THE STOVE, ACCUMULATED DEBRIS ON DINING TABLE PEPPER/SUGAR DISPENSERS. SHELVING, COOLERS/FREEZERS, GASKETS/HINGES, TABLETOPS THROUGH-OUT NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN SAME.

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 FLOOR WITH ACCUMULATION OF FOOD DEBRIS THROUGHOUT THE PREMISES INCLUDED UNDER THE UNUSED DISPLAY COOLER IN FRONT AREA,CORNERS AND ALONG BASEBOARD WALLS.MUST 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 DRIED FOOD STAINS AND DIRT ON WALLS, CONDUITS AND CEILING THROUGHOUT INSTRUCTED TO CLEAN THROUGHOUT, AND SEAL ALL HOLES ON CEILING IN PREP AREA AND THOUGHOUT.

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: CLEAN LIGHT SHIELD IN PREP AREA,FOOD DEBRIS

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: CLEAN LIGHT SHIELD IN PREP AREA,FOOD DEBRIS

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.