ST. REST COUNTRY KITCHEN Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATION UNIT NOT MAINTAINING PROPER TEMPERATURE AS REQUIRED. FOUND THE AIR TEMP OF THE WALK-IN COOLER AT 64.0F. INSTRUCTED THAT THE WALK-IN UNIT MUST BE ABLE TO MAINTAIN A TEMPERATURE OF 40F OR BELOW. UNIT TAGGED HELD FOR INSPECTION AT THIS TIME. MUST REPAIR UNIT AND HAVE UNIT REINSPECTED BY THE CHICAGO DEPT OF HEALTH PRIOR TO USING. MUST FAX A LETTER TO 312 746-4240 OR EMAIL REQUEST TO CDPHFOOD@CITYOFCHICAGO.ORG TO REQUEST THAT THE TAG IS REMOVED. 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: FOUND INADEQUATE TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER. FOUND FOODS RANGING FROM 56.8F-61.1F. INSTRUCTED THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40F OR BELOW. FOODS OBSERVED WERE EGGS, BEEF, CHICKEN AND FISH ALL UNCOOKED. ALL FOOD WAS DISGARDED WEIGHING 50 POUNDS AND VALUED AT $142.00. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND THE LOW TEMP DISH MACHINE NOT WORKING PROPERLY. MACHINE NOT FILLING UP WITH WATER TO RUN A FULL CYCLE AND CHEMICALS NOT RUNNING THRU MACHINE EITHER. INSTRUCTED TO HAVE MACHINE SERVICED AND TO MANUALLY WASH, RINSE AND SANITIZE IN THE THREE COMP SINK. MACHINE WAS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPT OF HEALTH. MUST FAX REQUEST FOR TAG REMOVAL TO 312 746-4240 OR EMAIL REQUEST TO CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EVIDENCE OF PESTS AND INSECTS ON PREMISES AS DESCRIBED: FOUND TWO LIVE ROACHES IN KITCHEN AREA ON THE FLOOR UNDER THE PREP TABLE AND ON THE WALK-IN COOLER DOOR. OBSERVED FORTY OR MORE LIVE FRUIT FLIES ON THE WALLS OF THE KITCHEN NEAR THE SWINGING DOORS AND BY THE SOFT SERVE MACHINE BEHIND THE COUNTER. OBSERVED THE REAR DOORS OF THE KITCHEN NOT COMPLETELY RODENT PROOFED AT THE BOTTOM AS REQUIRED; MUST RODENT PROOF DOORS. INSTRUCTED TO CONTACT THE PEST CONTROL COMPANY FOR SERVICE PRIOR TO REINSPECTION NEXT WEEK. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND THE THREE COMP SINK FAUCET NOT MAINTAINED AND IN POOR REPAIR. THE FAUCET NECK IS LOOSE AND BEING HELD TOGETHER WITH A TOWEL AND DUCK TAPE. THE FAUCET POPPED OFF WHILE RUNNING FULL WATER PRESSURE AT THE SINK. INSTRUCTED TO REPAIR FAUCET NECK AT THREE COMP SINK. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND LOOSE RUBBER GASKETS AT THE TWO DOOR REFRIGERATION UNIT ACROSS FROM THE WALK-IN COOLER; MUST REPAIR OR REPLACE GASKETS TO AVOID ESCAPING AIR. UNIT HOLDING AT PROPER TEMPERATURE AT THIS TIME.

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 AND MAINAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQIUPMENT (FRYERS, GRILL, STOVE), CLEAN SLICER AND MEAT SAW, CLEAN PREP TABLES, CLEAN INTERIORS OF REFRIGERATION AND FREEZER UNITS INCLUDING DEEP FREEZER, CLEAN INTERIOR BOTTOM OF FRYERS, CLEAN CAN OPENER BLADE AND SLEEVE HOLDER AT PREP TABLE.

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: FLOORS NEED DETAIL CLEANING THROUGHOUT KITCHEN AND STORAGE AREA AROUND UNDER AND BEHIND COOKING EQUIPMENT, STORAGE SHELVES, DISHMACHINE, SINKS AND PREP TABLES TO REMOVE GREASE, DIRT AND OTHER DEBRIS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND SOME CRACKED FLOOR TILE IN KITCHEN; REPAIR OR REPLACE TILE WHERE NEEDED.

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 CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE EXCESSIVE GREASE. THE PIPES/LINES CONNECTING TO VARIOUS EQUIPMENT AND WALLS NEED CLEANING (STOVE, FRYER, GRILL, DISHMACHINE AND SINKS); CLEAN AND MAINTAIN. THE VENTS ABOVE THE COOKING EQUIPMENT NEED DETAIL CLEANING; CLEAN VENTS. THE FUSE BOXES OR SHUT OFF VALVE BOXES NEXT TO THE EXHAUST SYSTEM ON THE WALL IN THE PREP AREA NEED CLEANING TO REMOVE GREASE OBSERVED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER DAMAGED CEILING TILE IN KITCHEN AND DINING AREA; MUST REPLACE CEILING TILE WHERE NEEDED. OBSERVED CEILING VENTS STAINED IN KITCHEN; MUST CLEAN VENTS. THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN SAME. REMOVE DUST OBSERVED ON THE VENTILATION FANS ON THE CEILINGS OF BOTH WASHROOMS.

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: ONE SET OF LIGHTS IN THE PREP AREA ARE NOT SHIELDED; MUST PROVIDE A SHIELD FOR THIS SET OF LIGHTS.

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: THE EXTERIOR OF THE GREASE RECEPTOR AT THE THREE COMP SINK NEEDS CLEANING; CLEAN EXTERIOR OF GREASE RECEPTOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE EXTERIOR OF THE GREASE RECEPTOR AT THE THREE COMP SINK NEEDS CLEANING; CLEAN EXTERIOR OF GREASE RECEPTOR.

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.