ST. REST COUNTRY KITCHEN Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS SUCH AS 2LBS SMOKED SAUSAGE 124.1F,3LBS. PAN SAUSAGE 130.8F,1LB. LINK SAUSAGE 117.8F,1 LB.SALT PORK BACON 112.8F,2 LB.BACON 112.6F IN SEVERAL PANS ON TOP SHELF OF GRILL AND 60LBS. COOKED GREENS 59.2F-67.3F,15LBS. COOKED CABBAGE 53.0F,25LBS. COOKED RICE 44.6F IN LARGE PLASTIC CONTAINERS AND BUCKET IN WALK IN COOLER.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 107LBS. $96.(CRITICAL 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX 100 RODENT DROPPINGS OR MORE SCATTERED IN VARIOUS AREAS ON FLOOR IN ELECTRICAL ROOM,ON AND UNDER PREP TABLES,BOOTH SEATS IN DINING AREA,BANQUET ROOM,TOILET ROOMS,HOT HOLDING LOWER CABINETS.SEVERAL BAGS OF RODENT POISON IN SAME AREAS.ALSO APPX 10 OR MORE LIVE SMALL FLIES FLYING AROUND PREMISES.ALSO REAR DOUBLE DOOR RUSTED OUT & NOT RODENT PROOFED,BANQUET DINING ROOM DOOR THE SAME.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/1/15.(SERIOUS 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1387676 10/7/14 NOT CORRECTED #30-MUST LABEL BULK FOOD STORAGE CONTAINERS IN THE PREP AREA AND REAR STORAGE CLOSET.#33-DETAIL CLEAN DEEP FRYERS IN THE PREP AREA HAS GREASE BUILD UP.#35-DETAIL CLEAN WALL BASES BEHIND ALL COOKING EQUIPMENT HAS HEAVY ACCUMULATION OF GREASE BUILD UP AND REMOVE SOME CHIP PAINT ON WALL NEAR 3- COMP SINK.#38- MUST PROVIDE A UTILITY SINK ON PREMISES WITH BACKFLOW DEVICE.MUST REPAIR AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOODS IN ALL COOLERS AND FREEZERS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

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: MUST PROVIDE A METAL DRAINBOARD ABOVE 3- COMP SINK,SPLASH GUARDS IN BETWEEN 3- COMP SINK AND PREP TABLE AT HAND SINK IN PREP AREA.MUST REPAIR OR REPLACE RUSTED OUT PREP TABLE.MUST RMOVE RUST FROM SHELVING UNITS OF PREP TABLES AND SHELVING UNITS IN WALK IN COOLER AND FREEZER,DAMAGED FOOD STORAGE CONTAINER,BROKEN GLASS AT UPPER FRONT DOOR,TORN BOOTH SEATS,WORN DOOR GASKETS ON 2- DOOR COOLER AND WALK IN COOLER,WALK IN COOLER DOOR IN POOR REPAIR,WORN CUTTING BOARDS.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM DISH RACKS,EXTERIOR OF ALL FOOD STORAGE CONTAINERS,SAW MACHINE,MEAT SLICER,ALL SHELVING UNITS IN PREP AREA AND WALK IN COOLERS AND FREEZER,GRILL AND PREP TABLES.

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: MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES IN PREP AREAS AND UNDER HEAVY EQUIPMENT AND COOLERS.MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT THROUGHOUT PREMISES.

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 SCRAPE AND PAINT PEELING PAINT ON WALLS THROUGHOUT PREMISES,MUST REPAIR OR REPLACE MISSING DRYWALL BEHIND PREP TABLE IN KITCHEN,STAINED CEILING TILES .MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS & BASES AND PIPES THROUGHOUT.

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: MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD AND MISSING LIGHT SHIELDS IN PREP AREA.

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 PROVIDE SINK STOPPERS R 3- COMP SINK.MUST REPAIR OR REPLACE BROKEN FAUCET HANDLES AT HAND SINK IN KITCHEN,LEAKY COMPRESSOR UNIT IN WALK IN COOLER.

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 A PROBE THERMOMETERS FOR FOOD TEMPS.

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: MUST REMOVE,ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR YARD,ELECTRICAL CLOSET.

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: MUST REMOVE,ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR YARD,ELECTRICAL CLOSET.

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.