PASS W/ CONDITIONS
Risk 1 (High)
STRINGS Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 4, 2016
Canvass
License #2263755
5
Total Violations
2
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
5
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED THE MALE WAITER REMOVING STEAMED BROCCOLI FROM A STRAINER WITH HIS BARE HANDS. OBSERVED A MALE COOK HANDLING BEAN SPROUTS, CUT VEGETABLES AND COOKED MEAT WITH HIS BARE HANDS (PLACING INTO A BOWL OF BROTH FILLED WITH COOKED NOODLES); INSTRUCTED THE CERTIFIED MANAGER THAT NO BARE HAND CONTACT IS ALLOWED WITH READY TO EAT FOODS; MUST USE GLOVES OR UTENSILS TO HANDLE ALL READY TO EAT FOODS. MANAGER STATES THAT THEY WERE TOLD NOT TO WEAR GLOVES. THE PREVIOUS FULL INSPECTION REPORT DATED APRIL 27, 2015 STATES IN THE COMMENTS: NO BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL VIOLATION ISSUED 7-38-010(A)
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR OF COOKING EQUIPMENT TO REMOVE GREASE AND BUILD UP, BOTTOM INTERIOR OF FRYERS. CLEAN SHELVES INSIDE OF WALK-IN COOLER IN BASEMENT.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN AND MAINTAIN FLOORS AROUND UNDER AND BEHIND COOKING EQUIPMENT, SINKS, WALK-IN COOLER AND IN BASEMENT IN CORNER AREAS. SOME STANDING WATER ON FLOOR UNDER THREE COMP SINK; REMOVE.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN AND MAINTAIN EXTERIOR TOP OF GREASE RECEPTOR AT THREE COMP SINK.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN AND MAINTAIN EXTERIOR TOP OF GREASE RECEPTOR AT THREE COMP SINK.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection