SUTHERLANDS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 18 LBS PRE-COOKED CHICKEN WINGS AT 105.1F AND PRE-COOKED FRENCH FRIED POTATOES AT 106F IN LARGE PLASTIC CONTAINERS ON SHELVING NEXT TO THE DEEP FRYER ON THE COOKS LINE. INSTRUCTED ALL HOT FOODS MUST BE HELD AT 140F OR ABOVE. PREPARED FOODS MUST COOLED PROPERLY TO 40F FOLLOWING THE PROPER COOLING METHODS THEN REHEATED TO 165F. ALL FOOD DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $23.00. CRITICAL VIOLATION 7-38-005(A).

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FLOUR CONTAINER MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT STORE BAR PREP KNIFE BETWEEN THREE COMPARTMENT SINK AND ICE BIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A SPLASH GUARD ON THE RIGHT SIDE OF THE COOKS LINE EXPOSED HAND SINK BETWEEN SINK AND FOOD SHELVING. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN BOTH FOOD PREP AREAS. SHELVING MUST BE EASILY CLEANABLE AND ACCESS TO FLOORS FOR ADEQUATE CLEANING. MUST NOT USE TIN FOIL AS LINER FOR SHELVING.

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: FLOOR BASEBOARD COVING THROUGHOUT BASEMENT MOP SINK ROOM PEELING, MISSING AND IN POOR REPAIR. MUST REPLACE. MUST REMOVE CARPETING FROM STAIRS LEADING TO THE BASEMENT FOOD PREP, COOLER STORAGE, DISH WASHING AREAS. FLOORS MUST BE SMOOTH AND 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL AT THE BASEMENT THREE COMPARTMENT SINK WITH CHIPPING PLASTER AND PEELING PAINT. MUST REPAIR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DIRTY LIGHT SHIELD WITH DEAD INSECTS IN COOKS LINE PREP AREA. MUST CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BASEMENT PREP AIR CONDITIONING DRAIN LINE MUST COMPLETELY EXTEND TO THE FLOOR DRAIN. MUST NOT USE DUCT TAPE AS MEANS FOR REPAIR ON THE BAR THREE COMPARTMENT SINK NOZZLE. SMALL LEAK FROM THE BASEMENT THREE COMPARTMENT GREASE TRAP. MUST REPLACE OR REPAIR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BASEMENT PREP AIR CONDITIONING DRAIN LINE MUST COMPLETELY EXTEND TO THE FLOOR DRAIN. MUST NOT USE DUCT TAPE AS MEANS FOR REPAIR ON THE BAR THREE COMPARTMENT SINK NOZZLE. SMALL LEAK FROM THE BASEMENT THREE COMPARTMENT GREASE TRAP. MUST REPLACE OR REPAIR.

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.