SWISSPORT USA Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED MISSING THERMOMEMETERS IN COOLERS IN THE FOLLOWING AREAS;BLACK REFRIGERATOR IN FOOD PREP AREA,REFRIGERATION UNIT IN THE GUEST (RED ROOM).INSTRUCTED TO PROVDE AND MAINTAIN VISIBLE,ACCURATE WORKING THERMOMETERS INSIDE REFRIGERATION UNITS AT ALL TIMES.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED STOCK FOOD ITEMS STORED ON THE FLOOR IN THE PREP AREA/STORAGE AREA. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKET INSIDE OF THE REFRIGERATOR NEXT TO THE LIQUOR SERVICE AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS IN WASHROOMS AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS IN WASHROOMS AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.