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

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED APPROXIMALTELY 300 LBS OF COOKED CHICKEN STORED INSIDE WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS ON FOOD PREPAREDON SITE AND HELD FOR 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: UNABLE TO LOCATE THERMOMETER INSIDE WALK IN COOLER DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 70 SMALL RODENT DROPPINGS INSIDE UNUSED GRILL EQUIPMENT ALONG LEDGE IN FRONT WHERE SLIDING DOOR IS LOCATED, BEHIND 7UP 2 DOOR EQUIPMENT ON LEDGE AND FLOOR, INSIDE BOTH STORAGE ROOMS IN REAR PREP AREA SCATTERED ON FLOOR AND SHELVING UNITS AND ON TOP OF CLOSED CARDBOARD BOXES, INSIDE EQUIPMENT USED FOR STORAGE IN FRONT PREP AREA, UNDER 3 COMPARTMENT SINK, ON LOWER SHELVING UNITS OF PREP TABLES AND BEHIND 2 DOOR FREEZER LOCATED IN FRONT PREP AREA. NOTED APPROXIMATLEY 40 SMALL AND LARGE LIVE FLIES FLYING THROUGHOUT PREP AREA, ON PREP TABLES, ON BOXES IN STORAGE AREA AND IN TOILET ROOM.RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE, REMOVE ALL DROPPINGS, CLEAN AND SANITIZE. MUST ELIMINATE PEST ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. #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 REAR EXIT DOOR NOT RODENT PROOF. INSTRUCTED TO PROVIDE IN ORDER TO PREVENT PEST ENTRY.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES IMPROPERLY. INSTRUCTED TO STORE IN SANITIZING SOLUTION AT LEAST 50PPM AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PREPARED MEAT STORED INSIDE GARBAGE BAGS. INSTRUCTED TO STORE FOOD ITEMS INSIDE OF FOOD GRADE CONTAINERS OR BAGS. MUST MAINTAIN.

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 CUTTING BOARDS THROUGHOUT FACILITY WITH DARK STAINS AND DEEP GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN IN ORDER TO PROPERLY CLEAN AND SANITIZE

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

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FRYERS WITH GREASE AND FOOD BUILDUP ON INTERNAL AND EXTERNAL SURFACES OF FRYERS AND GRILL. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF BUILDUP IN ORDER TO PREVENT FOOD SOURCE FOR PEST.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FRYERS WITH GREASE AND FOOD BUILDUP ON INTERNAL AND EXTERNAL SURFACES OF FRYERS AND GRILL. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF BUILDUP IN ORDER TO PREVENT FOOD SOURCE FOR PEST.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.