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

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) 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: 6-202.15 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: 4-901.12 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: 4-501.12 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 - Comments: 4-102.11 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C)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: 4-601.11(C)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.