SUPERDAWG Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED FLOOR DRAINPIPE (OVERFLOWING INTO FLOOR) UNDERNEATH EXPOSED HAND SINK WITH BLACK STAGNANT WATER UP TO RIM (WITH BLACK PARTICLES AND SEWAGE ODOR) IN PREP AREA. MUST TO REPAIR. INSTRUCTED NOT TO USE THE SAID EXPOSED HANDSINK, MUST USE THE OTHER EXPOSED HANDSINK IN PREP AREA. ISSUED 2 DAY NOTICE CRITICAL VIOLATION 7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND BOTTOM OF SIDE ENTRANCE DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND NO CHEMICAL SANITIZING TEST STRIPS AVAILABLE FOR 3 COMPARTMENT SINK/SANITIZING BUCKETS. INSTRUCTED TO PROVIDE (PREVIOUSLY NOTIFIED FROM INSPECTION REPORT# 1537223 ISSUED ON 04-23-2015) SERIOUS VIOLATION 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1537223 ISSUED ON 04-23-2015. SERIOUS VIOLATION 7-42-090 #33 - INTERIOR ICE MACHINE PANEL AND ALONG INTERIOR SIDES OF DEEP FRYER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. #34 - FLOOR IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE EXCESSIVE WATER. #38 - DRAIN LINE UNDER THREE COMPARTMENT AND REAR EXPOSED HAND SINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE SPLASH GUARD OR DIVIDER AT EXPOSED HAND SINK IN PREP AREA (BEHIND COUNTER) AND SPLASH GUARD OR DIVIDER NEXT TO PREP SINK IN REAR (ACROSS 3 COMPARTMENT SINK).------ MUST CLEAN, REMOVE RUST, REPAINT AND/OR REPLACE METAL STORAGE RACKS WITH RUST BUILD-UP IN REAR STORAGE AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT PREP AREA. NOTED FLOORS WITH CRACKS, FOOD DEBRIS AND STANDING WATER. INSTRUCTED TO REPAIR, FLOORS MUST BE KEPT DRY AND EASILY CLEANABLE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT PREP AREA. NOTED FLOORS WITH CRACKS, FOOD DEBRIS AND STANDING WATER. INSTRUCTED TO REPAIR, FLOORS MUST BE KEPT DRY AND EASILY CLEANABLE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.