STEAK & EGGER Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER STORAGE TEMPERATURE.(1)MEDIUM CONTAINER OF COOKED SLICED MEAT LOAF IN PREP AREA,INTERNAL TEMPERATURE RANGING FROM 90.2F-92.1F - NO TIME AND TEMPERATURE LOG AVAILABLE TO VIEW.MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD.TOTAL DOLLAR VALUE $20.00 (APPROX 15LBS) AS STATED BY MANAGER ON DUTY. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 OR BY E-MAIL: CDPHFOOD@CITYOFCHICAGO.ORG FOR TAG REMOVAL ATT:D.BHATTAL.ALSO,REMOVE FLY STRIPS ABOVE FOOD PREPARATION AREAS AND MAINTAIN. SERIOUS VIOLATION 7-38-005A.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE PREP AREAS AND CUSTOMER DINING BOOTH TABLES AND WINDOWS. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE PREP AREAS AND CUSTOMER DINING AREA.INSTRUCTED MANAGER TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND ADDITIONAL PEST CONTROL SERVICE IS RECCOMENDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY AND REMOVE DEAD FRUIT FLIES ON WINDOW LEDGES NEXT TO CUSTOMER DINING BOOTH TABLES THROUGHOUT AND MAINTAIN FLOORS DRY TO CONTROL PEST PROBLEM. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING ITEMS REQUIRE A DETAIL CLEANING HOOD/FILTERS TO REMOVE GREASE AND DUST BUILD-UP,SIDES OF HOT COOKING EQUIPMENTS,BOTTOM COUNTERS AND ATTACHED EQUIPMENTS BEHIND FRONT SERVICE AREAS,MANUAL CAN OPENER AND HOUSING ATTACHED,SHELVINGS THROUGHOUT THE PREP AREA AND MAINTAIN.

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: FLOOR TILES BENEATH THE FRONT AREA 3 COMPARTMENT SINK NEEDS REGROUTING AND MAINTAIN.

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: REMOVE FOOD DEBRIS SPLASHED ON WALLS AND CEILINGS IN FOOD PREP AREAS AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

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: NO LIGHT SHIELDS ON LIGHT BULBS IN THE REAR.MUST PROVIDE LIGHTS SHIELDS OR SHATTER-PROOF LIGHTING AND MAINTAIN.

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: NO LIGHT SHIELDS ON LIGHT BULBS IN THE REAR.MUST PROVIDE LIGHTS SHIELDS OR SHATTER-PROOF LIGHTING AND MAINTAIN.

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.