SVEA RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CUT POTATOES STORED INSIDE THE 4 DOOR COOLER AT TEMP OF 71.6F. NO COOLING METHOD BEING APPLIED,PLUS NO TIME AND TEMPERATURE LOG AVAILABLE AT THIS TIME. INFORMATION PROVIDED ON COOLING PROCESS. FOOD DISCARDED AND DENATURED. POUNDS 15 VALUE 20 CRITICAL VIOLATION:7-38-005(A) HOOOO77584-15

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: SOURCE OF CONTAMINATION. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. PINK AND BLACK SLIME SUBSTANCE ON INTERIOR UPPER METAL PANEL.ICE IS FOR HUMAN CONSUMPTION. TURNED OFF ICE MACHINE. TAGGED UNIT "HELD FOR INSPECTION",INSTRUCTED TO BUY ICE IN BAGS FROM A RETAIL FOOD SOURCE. FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZE(FAX# 312-746-4240). CRITICAL VIOLATION:7-38-005(A) HOOOO77584-15

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO PROVIDE CHLORINE TEST PAPER TO CHECK SANITIZE SOLUTION

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN CAN OPENER DEBRIS,ALSO CLEAN POP GUN DISPENSER MINERAL BUILD-UP.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE PEELING PAINT FROM CEILING AT SOUTH-WEST CORNER, ABOVE THE 4 DOOR COOLER. ALSO CLEAN FAN ABOVE THE EXIT REAR DOOR, BUILD-UP OF GREASE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE PEELING PAINT FROM CEILING AT SOUTH-WEST CORNER, ABOVE THE 4 DOOR COOLER. ALSO CLEAN FAN ABOVE THE EXIT REAR DOOR, BUILD-UP OF GREASE.

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.