TASTE BUD Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED COOK HANDLE MEAT, ONIONS, BELL PEPPERS, FRENCH FRIES, BREAD, AND CHEESE WITH BARE HANDS. MUST USE GLOVES, UTENSILS OR WHITE TISSUE PAPER WHEN HANDLING UNCOVERED FOODS. NO BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL NOTED ON PREMISES. MICE DROPPINGS FOUND IN THE FOLLOWING AREAS: 15 ON STORAGE SHELVES WITH CLEAN COOKING EQUIPMENT IN REAR FOOD PREP AREA, 35 SCATTERED ON FLOORS THROUGHOUT ALL REAR SECTIONS OF THE ESTABLISHMENT, ALONG THE BASES OF THE WALLS, ON TOP OF BASE BOARDS, IN CORNERS, UNDERNEATH AND BEHIND COOLERS, FREEZERS, PREP TABLES AND ALL OTHER HEAVY EQUIPMENT THROUGHOUT REAR. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL CRACKS AND OPENINGS IN FLOORS, WALLS, AND CEILINGS THROUGHOUT AND REPAIR FRONT OUTSIDE DOOR(LARGE GAP GREATER THAN 1 INCH ALONG THE BOTTOM WEST SIDE OF THE DOOR), THE FRONT INTERIOR DOOR(GREATER THAN 1 INCH ALONG THE WEST SIDE OF THE DOOR), AND THE REAR EXIT DOOR(GREATER THAN 1/4 INCH ACROSS THE BOTTOM OF THE DOOR. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT FOR DISH WASHING AREA ON PREMISES AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-38-030.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN ALL UNCLEAN STORAGE SHELVES UNDERNEATH PREP TABLES, ALL COOKING EQUPMENT IN REAR FOOD PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORSTHROUGHOUT ALONG ALL BASES OFTHE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE DEBRIS, DROPPINGS).

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: CLEAN DIRT AND STAINS FROM WALLS WHERE PRESENT. REPLACE GREASY FILTERS ABOVE COOKING EQUIPMENT IN FRONT FOOD PREP AREA. SEAL OPENINGS IN BASEBOARDS IN REAR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN DUST BUILD-UP FROM EXHAUST VENTS IN WASHROOM.

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: CLEAN DUST BUILD-UP FROM EXHAUST VENTS IN WASHROOM.

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.