SUPER WAYNE'S BARBECUE AND CAJUN INC. Fails Health Inspection - Chicago Restaurant

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: "OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 60 MOUSE DROPPINGS ON THE FLOOR OF THE REAR STORAGE AREA, IN THE EMPLOYEE BATHROOM, ALONG THE KITCHEN WALLS AND UNDER THE STORAGE SHELVES. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED. "

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED TWO 2X2" GAPS AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS, RAW CHICKEN, AND COOKED CHICKEN STORED IN WALK-IN COOLER UNCOVERED. INSTRUCTED TO PROVIDE FOOD-GRADE LIDS AND-OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPECIALLY WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED BOWLS IN FOOD CONTAINERS USED INSTEAD OF SCOOPS STORED DIRECTLY INSIDE THE CONTAINER. INSTRUCTED TO STORE ALL UTENSILS BETWEEN USE PROPERLY.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED UNCOVERED, FACING UP RUSTY METAL BOWLS AND OTHER METAL CONTAINERS ON THE LOWER SHELVES OF PREP TABLES AND MULTIPLE UTENSILS NOT INVERTED. MUST INVERT MULTIUSE UTENSILS INSIDE CONTAINERS WITH HANDLES IN UPRIGHT POSITION AND BOWLS AND ON LOWER SHELVES OF PREP TABLES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FROZEN MEAT STORED IN PLASTIC STORAGE TOTES IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD-GRADE STORAGE BAGS AND CONTAINERS ONLY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED AN ACCUMULATION OF PAINT/DEBRIS BUILDUP ON THE KITCHEN EXHAUST VENTILATION. MUST DETAIL CLEAN OR REPLACE AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED AN ACCUMULATION OF PAINT/DEBRIS BUILDUP ON THE KITCHEN EXHAUST VENTILATION. MUST DETAIL CLEAN OR REPLACE AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.