SUPERDAWG Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found/observed potentially hazardous foods not meeting temperatures requirements of 40F or less at time of inspection, list of potentially hazardous foods not meeting temperature requirements of 40F or less are as follows:(Pickle tomatoes 67.4F in 5 gallon tub, and on serving counter at 64.6F, also found/observed blanch French fries at 70.4F at holding rack in rear kitchen area, Approximate value $600.00 , and 350Lbs. Citation Issued 7-38-005(A)critical violation(tubs were store in rear kitchen rack not refrigerated label states that it must keep refrigerated.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violation #34 from inspection report #1953216 not corrected at this time of inspection(#34 INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT PREP AREA. NOTED FLOOR WITH CRACKS FOOD DEBRIS AND STANDING WATER INTRUCTED TO REPAIR, FLOORS MUST BE KEPT DRY AND EASILY CLEANABLE).Citation issued 7-42-090 serious violation

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Pop dispensing unit in rear kitchen area not clean, need detailed cleaning(crevices).exterior of deep fryers and grill not clean, need detailed cleaning(crevices). Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices).

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Above violation still remaining( 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: Above violation still remaining( 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.