TARY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO ENSURE PERSON-IN-CHARGE WITH CERTIFIED MANAGER CERTIFICATE PRESENT AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR CERTIFICATE ON-SITE WHILE TCS FOODS ARE BEING PREPARED (COFFEE, SANDWICHES) AT TIME OF INSPECTION. INSTRUCTED TO ENSURE AT LEAST ONE FOOD HANDLING EMPLOYEE WITH CERTIFIED MANAGER CERTIFICATE PRESENT WHILE TCS FOOD IS BEING PREPARED AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FRONT AREA HANDWASHING SINK WITHOUT AVAILABLE HANDWASHING CLEANSER AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING CLEANSER FOR ALL HANDWASHING SINKS AVAILABLE AT ALL TIMES AND MAINTAIN. PERSON-IN-CHARGE ADDED HANDWASHING CLEANSER TO HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR AREA AND FRONT AREA HANDWASHING SINKS WITHOUT AVAILABLE DISPOSABLE PAPER TOWELS FOR HAND DRYING AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE ADDED DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD-HOLDING: HAM AT 49.7F IN THE FRONT LINE COOLER, SALMON AT 46.9F IN THE FRONT LINE COOLER, COOKED NOODLES AT 48.1F IN THE REAR LINE COOLER, COOKED RICE AT 50.2F IN THE REAR LINE COOLER, AND OTHER ITEMS. INSTRUCTED TO DENATURE AND DISCARD ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS AT TIME OF INSPECTION. PERSON-IN-CHARGE DISCARDED ALL OUT-OF-TEMPERATURE FOOD ITEMS ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED FRONT AREA LINE COOLER TO BE AT IMPROPER TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS, WITH INTERNAL AMBIENT AIR TEMPERATURE OF 46.5F. INSTRUCTED TO CEASE USE OF COOLER TO COLD-HOLD TCS FOOD ITEMS UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH. TAGGED COOLER ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH. PERSON-IN-CHARGE REMOVED ALL TCS FOOD FROM COOLER. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED DAMP WIPING CLOTH LEFT OUT AT THE REAR AREA 1-COMPARTMENT SINK. INSTRUCTED TO MAINTAIN WIPING CLOTHS DRY OR STORED IN A SANITIZER SOLUTION WHEN NOT IN-USE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED COLD WATER KNEE PEDAL AT THE REAR AREA HANDWASHING SINK TO BE IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE COLD WATER KNEE PEDAL SO THAT COLD WATER MAY BE EASILY UTILIZED FOR HANDWASHING AND MAINTAIN IN GOOD REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED COLD WATER KNEE PEDAL AT THE REAR AREA HANDWASHING SINK TO BE IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE COLD WATER KNEE PEDAL SO THAT COLD WATER MAY BE EASILY UTILIZED FOR HANDWASHING AND MAINTAIN IN GOOD REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.