STRINGS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND ABOUT 120 LBS OF CHICKEN AND PORK STOCK STORED AT KITCHEN FLOOR AT 70.4F. ITEMS STORED NEXT TO COOKING AREA NOT FOR COOLING DOWN PROCESS. INSTRUCTED MGR TO KEEP SUCH ITEMS IN CONTROLED TEMP AT PREOPR HILDING TEMPERATURE. CRITICAL CITATION ISSUED 7-38-005(A) FOOD ITEMS DISCARDED VALUED AT $600.

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: INADEQUATE FOOD PROTECTION; OBSERVED A HOT HOLDING UNIT IN THE CENTER OF THE FRONT COUNTER WITH FOOD ITEMS ON A STICK THAT WERE NOT PROTECTED FROM PUBLIC CONTAMINATION. CUSTOMERS WALK PAST THIS COUNTER TO GO TO THE WASHROOM OR SIT AT A TABLE. EMPLOYEE STATES THAT FOOD SERVED FROM THIS UNIT IS DONE BY THE EMPLOYEES ONLY; HOWEVER THE FOOD IS NOT PROTECTED BY ANY TYPE OR BARRIER OR SNEEZE GUARD; MUST PROVIDE A PROTECTIVE BARRIER. FOUND PREP TABLES UNDER SEWER LINES IN BASEMENT, INSTRUCTED TO INSTALL A BARRIER OR REMOVE. FOUND OVER 20 OPEN CONTAINERS OF LIVE PLANTS IN STANDING WATER ABOVE FOOD PREP AREAS. MUST REMOVE. SERIOUS CITATION ISSUED 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 VIOLATION NOT CORRECTED FROM REPORT # 1494140 DATED 8-28-14 FOR VIOLATION #(42)NO HAIR RESTRAINTS WORN BY KITCHEN STAFF; ALL FOOD HANDLERS AND KITCHEN STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE IN THE FOOD PREP AREA. INSTRUCTED TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME SERIOUS CITATION ISSUED 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: EMPTY PLASTIC 2LITER SODA CONTAINER BEING REUSED TO STORE FOODS, IN STRUCTED NOT TO REUSE SIGLE SERVICE ARTICLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ROUGH RAW CONCRETE WALLS BEHIND BASEMENT'S PREP TABLES, INSTRUCTED TO INSTALL A SMOOTH DURABLE COVER THATS EASILY CLEANABLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ROUGH RAW CONCRETE WALLS BEHIND BASEMENT'S PREP TABLES, INSTRUCTED TO INSTALL A SMOOTH DURABLE COVER THATS EASILY CLEANABLE.

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.