SPINZER RESTAURANT Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: STORE ALL SINGLE SERVICE UNTENSILS WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.

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 BLACK MILDEWY CAULKING AROUND EXPOSED HAND SINK ON 1 ST FLOOR MAIN COOKING AREA. OBSERVED NEW CAULKING NEEDED IN WASHBOWL SINK IN EMPLOYEE WASHROOM ON 1ST FLOOR MAIN KITCHEN. OBSERVED RAW WOOD SHELF IN FRONT FOOD SERVICE AREA. RAW WOOD SHELF IS ACCROSS FROM HOT HOLDING UNIT AND TO THE RIGHT OF REACH IN REFIRGERATOR/COLD HOLD UNIT.MUST PAINT OR SEAL RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

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 INTERIOR OF MICROWAVE LOCATED IN FRONT SERVICE AREA UNCLEAN WITH CAKED ON FOOD DEBRIS. MICROWAVE MUST BE CLEANED AND MAINTAINED. OBSERVED INTERIOR OF REFRIGERATORS NEED TO BE CLEANED. OBSERVED INTERIOR OF ALL CASES THAT HOLD DRY SNACKS NEED TO BE CLEANED.

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 FLOORS UNCLEAN IN FRONT SERVICE AREA ALONG WALLS AND UNDER SHELVES. CLEAN IN DETAIL ALL FLOORS IN CORNERS. OBSERVED BROKEN FLOOR TILES IN MAIN COOKING AREA UNDER STOVES AND FYERS. REPLACE ALL CRACKED BROKEN FLOOR TILES. OBSERVED FLOORS BY EXIT DOOR LEADING TO BASEMENT UNCLEAN. CLEAN AND RESTORE SURFACE OF FLOOR TO A SMOOTH EASILY CLEANABLE SURFACE 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 WALLS IN 1 ST FLOOR WASHROOM IN KITCHEN NEED REPAIR BEHIND TOILET. OBSERVED HOLE IN WALL. RESTORE ALL WALLS TO A SMOOTH EASILY CLEANABLE SURFACE.OBSERVED WALL BEHIND STOVE SHEET METAL PEELING AWAY FROM WALL. REATTACH METAL TO WALL. OBSERVED COVER MISSING FROM CONDENSER IN WALK IN COOLER LOCATED IN BASEMENT COOKING AREA. INSTALL COVER OF CONDENSER SO THAT ALL FOOD IS PROTECTED.

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 NO LIGHT SHEILD ABOVE 3 COMPARTMENT SINK LOCATED IN BASEMENT. 3 COMPARTMENT SINK LOCATED IN NON COOKING ROOM USED FOR DRY STORAGE. OBSERVED SINK STOPPERS NEEDED FOR 3 COMPARTMENT SINK LOCATED IN BASEMENT COOKING ROOM.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED ROOM IN BASEMENT OFF OF COOKING AREA CONTAINING SUMP PUMP. THIS ROOM CONTAINS ALOT OF OLD UNUSABLE EQUIPEMNT AND CLUTTER. REMOVE ANY OLD UNUSABLE EQUIPMENT AND MAINTAIN ROOM ACCESSIBLE FOR PEST CONTROL.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED LONG HANDLED SCOOPS NEEDED IN ALL FOOD PRODUCT. PROVIDE LONG HANDLED SCOOPS TO PREVENT BARE HAND CONTACT FROM CONTAMINATING FOOD. MAINTAIN LONG HANDLED SCOOPS. OBSERVED WIPING CLOTHS STORED ON COUNTERS. WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER WHEN NOT IN USE.

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 (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED LONG HANDLED SCOOPS NEEDED IN ALL FOOD PRODUCT. PROVIDE LONG HANDLED SCOOPS TO PREVENT BARE HAND CONTACT FROM CONTAMINATING FOOD. MAINTAIN LONG HANDLED SCOOPS. OBSERVED WIPING CLOTHS STORED ON COUNTERS. WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER WHEN NOT IN USE.

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.