SWEETWATER Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND 6 DRAWER PREP COOLER AT 53.3F AIR TEMP, COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS, INSTRUCTED MGR TO KEEP ALL COOLER TEMPS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAGE REMOVAL REQUEST.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND ABOUT 80 LBS OF RAW BEEF AT KITCHEN DRAWER COOLER AT TEMP RANGING BETWEEN 50.1-61.4F. INSTRUCTED MGR TO STORE SUCH FOOD ITEMS AT 40F OR LOWER. FOOD ITEM DISCARDED VALUED AT $200.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN COOLER DOOR RUBBER GASKETS, INSTRUCTED TO REPAIR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OPEN EMPLOYEE DRINKS ON PREP TABLE, INSTRUCTED TO PROVIDE LIDS OR KEEP OFF PREP TABLE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OPEN EMPLOYEE DRINKS ON PREP TABLE, INSTRUCTED TO PROVIDE LIDS OR KEEP OFF PREP TABLE.

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.