SPINZER RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT RUNNING WATER AT THE FOLLOWING AREAS:-BASEMENT 3 COMPARTMENT SINKS-69.5F/68.5F,HAND WASH SINKS- 66.7/77.9F, BATHROOM 69.4F. MANAGER IMMEDIATELY CALLED FOR REPAIRS. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER ON SITE AT ALL TIMES. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, SAMUSA, BEEF ETC) INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED FOOD ITEMS STORED IN TIN CANS INSIDE THE REFRIGERATION UNITS AND ALSO NOTED ASSORTED FOOD ITEMS STORED IN GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS IN APPROVED FOOD GRADE CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED INNER LID OF CHEST FREEZER BROKEN AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

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: INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT AT THE FIRST FLOOR PREP AREA ESPECIALLY THE SHELVES AT THE PREP AREA, INSIDE REFRIGERATION UNIT AND DISPLAY COUNTERS WITH DIRT, FOOD SPILLS AND FOOD DEBRIS......NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZERS AND UPRIGHT FREEZERS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DEFROST, CLEAN 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT AT THE FIRST FLOOR PREP AREA ESPECIALLY THE SHELVES AT THE PREP AREA, INSIDE REFRIGERATION UNIT AND DISPLAY COUNTERS WITH DIRT, FOOD SPILLS AND FOOD DEBRIS......NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZERS AND UPRIGHT FREEZERS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DEFROST, CLEAN 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.