STEAK & EGGER Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLERS WASHING HANDS IN THE TOILET ROOM AND AT THE REAR 3 COMPARTMENT SINK. HANDS MUST BE WASHED AT HAND WASHING SINKS USING HAND WASHING CLEANER AND DRYING. PRIORITY FOUNDATION 7-38-010

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SINK IN THE REAR PREP/DISH WASHING AREA. INSTRUCTED TO PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATRER, HAND WASHING CLEANER, AND DRYING PROVISIONS AND MAINTAIN. PRIORITY FOUNDATION 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS(EGGS, CHEESE, BEEF, SAUSAGE PATTIES, WHIP CREAM, MILK AND BUTTER) AT IMPROPER TEMPERATURE (47.8F-54.3F) IN THE WALK IN COOLER, MILK (50.2F) IN THE SMALL REFRIGERATOR IN THE FRONT SERVICE AREA, AND CHEESE (67.7F) IN THE FRONT PREP AREA STORED UNDER THE COUNTER. TCS FOODS FOR COLD HOLDING SHALL BE AT 41F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED 215LBS VALUED AT $540. PRIORITY VIOLATION 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: OBSERVED THE WALK IN COOLER(48.2F) AND SMALL REFRIGERATOR IN THE FRONT SERVICE AREA(47.3F) AT IMPROPER TEMPERATURE. COOLING EQUIPMENT SHALL BE ABLE TO HOLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 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.

PERSONAL CLEANLINESS - Comments: OBSERVED SEVERAL FOOD HANDLER EMPLOYEES WITHOUT WEARING A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE HAND WASHING SINK IN THE FRONT SERVICE PREP AREA CLOGGED AND UNABLE TO DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(c)

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATIONS 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.

ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING CERTIFICATION ON SITE FOR CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING CERTIFICATION ON SITE FOR CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.