ST. REST COUNTRY KITCHEN Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.12 OBSERVED NO VALID CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE VALID CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION CITATION ISSUED 7-38-012

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED NO SOAP AT HAND WASHING SINK IN SERVING AREA. INSTRUCTED MANAGER TO PROVIDE SOAP FOR PROPER HAND WASHING. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED NO HOT RUNNING WATER AT HAND WASHING SINK IN SERVING AREA. INSTRUCTED MANAGER TO PROVIDE AT 100F WATER THROUGH MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12(A-D) OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT FRONT HAND WASHING SINK IN SERVING AREA. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AT FRONT HAND WASHING SINK FOR PROPER HAND DRYING. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPERATURE IN WALK-IN AND REACH-IN COOLERS:RICE 68.2F, OXTAIL 60.8F, SOUP 59.5F, RIBS 58.5F, HAM HOCKS, 56.8F, SHORT RIBS 55.8F, POT ROAST 55.2F, RAW CHICKEN 48.9F, RAW EGGS 53.2F, RAW FISH 52.3F, RAW GROUND BEEF 45.5F, INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY CITATION ISSUED 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED WALK-IN COOLER 56.7F, AND REACH-IN COOLER 50.3F, NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR COOLERS. ALL COOLERS MUST MAINTAIN 41F OR BELOW. PRIORITY CITATION ISSUED 7-38-005

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12(B) FOUND NO METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF THE PRODUCT ON SITE. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS, KEEP THEM CALIBRATED AND MAINTAIN. PRIORITY FOUNDATION CITATION 7-38-005

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED BULK CONTAINERS NOT PROPERLY LABELED IN REAR STORAGE AREA. LABEL AND DATE ALL BULK CONTAINERS IN REAR STORAGE AREAS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED OVER 50 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS IN REAR PREP AND STORAGE AREAS, 10 LIVE ROACH CRAWLING ON FLOOR IN REAR STORAGE AND PREP AREAS OVER 20 FLYING INSECTS IN PREP, STORAGE, AND SERVING AREAA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION CITATION ISSUED 7-38-020(A)

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(B) OBSERVED DOOR GASKET IN POOR REPAIR ON REACH-IN COOLER. ALSO, THE REACH IN FREEZER IN THE REAR DOES NOT CLOSE ALL THE WAY AND THE WALK IN FREEZER IN THE REAR OUTSIDE DOES NOT CLOSE. INSTRUCTED MANAGER TO REPLACE DOOR GASKETS ON COOLER AND FIX THE FREEZERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B)(C) OBSERVED GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COUNTERS, CABINETS UNDER SERVING LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE WASTE GREASE AREA NOT MAINTAINED. INSTRUCTED MANAGER TO MAINTAIN OUTSIDE WASTE GREASE AREA.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED DAMAGED FLOOR TILES IN SERVING, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPLACE ALL MISSING FLOOR TILES AND MAINTAIN. OBSERVED SEVERAL WATER DAMAGED CEILING TILES IN PREP AND DINING AREAS. INSTRUCTED MANAGER TO REPLACE ALL SOILED CEILING TILES. OBSERVED LARGE OPENINGS AND FOOD SPILLS ON WALLS IN REAR PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN, PAINT AND MAINTAIN WALLS IN ALL AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11(A) OBSERVED NO LIGHT INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING IN WALK-IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED NO FOOD HANDLER TRAINING FOR ALL EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED NO FOOD HANDLER TRAINING FOR ALL EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.