ST. REST COUNTRY KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT TIME OF INSPECTION WHILE TCS FOODS WERE BEING PREPARED. A CITY OF CHICAGO FOOD SERVICE MANAGER SHALL BE PRESENT AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE FOR THE PERSON IN CHARGE. PERSON IN CHARGE SHALL HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE WITH HOT AND COLD WATER, DRYING PROVISIONS AND HAND CLEANER OR REMOVE THE SLICER FROM THE AREA PRIORITY FOUNDATION VIOLATION 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT TCS FOODS STORED IN THE 2 DOOR COOLER SUCH AS NECK BONES, HAM HOCKS, ETC NOT LABELED. INSTRUCTED TO LABEL TCS FOODS HELD OVER 24 HOURS WITH A PREPARE DATE AND DISCARD DATE NOT TO EXCEED 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPROXIMATE 1 1/2 GAP DOWN TH CENTER OF THE REAR EXIT DOUBLE DOOR. INSTRUCTED TO PROVIDE A TIGHT FIT TO PREVENT RODENTS AND PESTS AND MAINTAIN

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE 3 DRAIN STOPPERS AND MAINTAIN

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE AND COFFEE MAKER. INSTRUCTED TO PROVIDE AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED AN ICE CREAM SOFT SERVE MACHINE IN DISREPAIR AND NOT IN USE. INSTRUCTED TO REMOVE AND MAINTAIN

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN

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: NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN

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.