Stans Donuts Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Low temp dish machine not dispensing sanitizer, presently 0ppm. Three time dish machine was started and container of the sanitizer was changed. Still with result 0ppms. Tagged unit " Held for inspection", do not use. Instructed to use three compartment sink, to wash, rinse and sanitize. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: We observed ice machine with black slime at interior of water reservoir were ice is made, also all panels of the unit. Observed pieces of broken dry wall from ceiling inside the ice machine. Instructed to clean, sanitize and maintain mentioned unit. We observed food stored under the waste water pipes at east side of the wall in basement, instructed to encase pipes or relocate shelves from under pipes. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from 3-13-15,report #1453841 #41-ANY UNNECESSARY CLUTTER IN BASEMENT IN NEED OF REMOVING AND OR ORGANIZING. CORRECT AND MAINTAIN AT ALL TIMES. #42-ALL FOOD HANDLERS, SERVERS IN NEED OF HAIR RESTRAINTS. HAIR TIED BACK NO LOOSE HAIR. MUST CORRECT AND MAINTAIN Today 6-13-16, observed same violations. Serious violation 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Prepackaged pastries and gelato inside display freezer not properly labeled. Must label with source and ingredients.

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: Paper dispenser installed above the one compartment sink at front prep area must be relocated by the exposed hand sink to minimize contamination

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls in basement areas where food is stored are dirty and in poor repair, broken and with crumbling white substance, porous materials. Repair /replace surface to be smooth, cleanable and non-absorbent surface. Holes in ceiling dry wall, included above the ice machine and storage shelves, need to be repaired. unfinished dry wall ceiling in basement. Must be finished to be easily cleanable an nonabsorbent.

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: Dust build up on fan cover in walk-in cooler and ceiling vent covers in rear utensil washing and mop sink area. Instructed to clean and maintain same.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Dust build up on fan cover in walk-in cooler and ceiling vent covers in rear utensil washing and mop sink area. Instructed to clean and maintain same.

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.