SPINZER RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. FRONT PREP ONE DOOR COOLER RANGING IN TEMPERATURES BETWEEN 43.7F TO 47.1F WITH YOGURT FOUND AT 51.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES: CHICKEN AND CHEESE PATTIES AT 125.6F, VEGETABLE FRITTERS AT 129.2F BOTH IN HOT HOLDING DISPLAY CASE. YOGURT AT 51.3F IN SMALL ONE DOOR COOLER. CHIC PEAS AT 103.7F IN HOT HOLDING UNIT. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 40F OR BELOW. HOT FOODS HELD AT 140F OR ABOVE. 10 LBS WITH AN ESTIMATED VALUE OF $20.00 DISCARDED. CRITICAL VIOLATION 7-38-005(A).

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED FRONT PREP EXPOSED HAND SINK NOT ACCESSIBLE. FOUND BLOCKED BY SHELVING WITH STORED ITEMS ON SHELVING. ALSO REAR PREP EXPOSED HAND SINK NOT ACCESSIBLE FOR WASHING HANDS, DIRTY POTS AND PANS BEING STORED INSIDE THE SINK. INSTRUCTED HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. MANAGEMENT REMOVED. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE IN THE FOLLOWING COOLERS: OBSERVED RAW BEEF STORED ON TOP SHELVING DIRECTLY ABOVE FRESH CILANTRO AND COOKED FOODS. RAW EGGS STORED DIRECTLY ON TOP OF CONTAINERS OF COOKED MEATS BOTH INSIDE THE REAR PREP TALL REACH-IN COOLER. OBSERVED RAW CHICKEN AND RAW BEEF STORED OVER COOKED RICE AND RAW EGGS STORED OVER FRESH TOMATOES AND PREPARED SAUCES BOTH INSIDE THE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE ALL POTENTIALLY HAZARDOUS FOODS AT ALL TIMES IN ALL COOLERS. MANAGEMENT REARRANGED BOTH COOLERS. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED TO A CUSTOMER. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED ONE HOUR LATER. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE PREPARED AND SERVED. 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: ALL PRE-PACKAGED PREPARED FOODS IN FRONT DISPLAY COOLER FOR SALE MUST BE PROPERLY LABELED WITH PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS. ALL PREPARED FOODS IN BASEMENT PREEZERS MUST BE LABELED AND DATED.

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: RAW WOODEN SHELVING IN THE FRONT PREP MUST BE PAINTED/SEALED.--- DIRTY SHELVING NOTED IN THE 1ST FLOOR WASHROOM, AND ALL SHELVING THROUGHOUT 1ST FLOOR REAR PREP. MUST CLEAN ANS MAINTAIN.---MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE BASEMENT. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING. DIRTY FLOORS UNDER THE BASEMENT TO GO CONTAINER STORAGE. MUST CLEAN AND MAINTAIN.---ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE THROUGHOUT THE FRONT PREP AND BASEMENT DRY STORAGE.

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: MUST INSTALL A SMOOTH, CLEANABLE CEILING ABOVE ALL PREP, FOOD STORAGE AND DISH WASHING AREAS THROUGHOUT THE BASEMENT OR ENCASE ALL PLUMBING PIPING WITH HARD PLASTIC.---WALLS IN POOR REPAIR WITH OPEN SEAMS, CRACKS, CREVICES AT THE 1ST FLOOR REAR PREP AND 1ST FLOOR WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.---DIRTY WALLS AND CEILING THROUGHOUT THE 1ST FLOOR REAR PREP WITH EXCESSIVE GREASE AND FOOD SPLATTER. DIRTY WALL AT THE BASEMENT TO GO STORAGE SHELVING. MUST CLEAN AND MAINTAIN ALL.

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: EXCESSIVE GREASE AND FOOD SPLATTER ON LIGHT SHIELD THROUGHOUT THE 1ST FLOOR REAR PREP AND MISSING SHIELD END CAPS IN SAME AREA. MUST CLEAN AND REPLACE SHIELD END CAPS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL AN HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE THREE COMPARTMENT SINK IN THE BASEMENT DRY FOOD STORAGE ROOM. SINK BEING USED TO WASH DISHES AT THIS TIME.---INOPERABLE VENTILATION ABOVE THE BASEMENT PREP GAS STOVES AND NO VENTILATION ABOVE THE LARGE GAS BREAD OVEN MUST PROVIDE VENTILATION OR REMOVE OVEN.---PLASTIC BAG BEING USED AS A MEANS OF REPAIR UNDER THE BASEMENT PREP EXPOSED HAND SINK. MUST REMOVE PLASTIC BAG AND PROPERLY REPAIR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS, FREEZERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE BICYCLES INSIDE THE BASEMENT PREP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE BICYCLES INSIDE THE BASEMENT PREP AREA.

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.