THE BONGO ROOM Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 3POUNDS OF COOKED SAUSAGE PATTIES STORED INSIDE THE OFF OVEN AT TEMP OF 95.6F TO 100.1F; 7 POUDS OF COOKED CHORIZO STORED ON TOP THE SHELF ABOVE THE FLAT GRILL AT TEMP OF 126.6F TO 127F. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE. BOTH PRODUCTS DISCARDED AND DENATURED.POUNDS 7,VALUE 42 CRITICAL VIOLATION:7-38-005(A)

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE IN BASEMENT AREA. FOUND WASTE WATER PIPES ABOVE THE LONG REACH-IN COOLER WITH FOOD IN IT AND ABOVE LIQUOR BOTTLES INSIDE THE LIQUOR ROOM. RAW WOOD ABOVE THE ICE MACHINE WITH POROUS MATERIALS,RELEASING DEBRIS ON TOP THE UNIT AND INSIDE THE ICE SCOOP CONTAINER. IN BOX PIPES OR WRAP SAID PIPES. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. PROVIDE CEILING ABOVE THE ICE MACHINE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,OR RELOCATE UNIT. SERIOUS VIOLATION:7-38-005(A

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE(MANAGER AND I)OBSERVED 10 RAT DROPPINGS BEHIND/BY THE ICE MACHINE IN BASEMENT AREA.ALSO OBSERVED A BURROW HOLE ON FLOOR BY THE JUICE BOXES. INSTRUCTED TO REMOVE DROPPINGS CLEAN SANITIZE AREA AND SEAL HOLE. ALSO THE AREA WHERE DROPPINGS WERE OBSERVED IS CLUTTERED,TOO MANY ITEMS STORED ON FLOOR,ELEVATE 6" OFF THE FLOOR ITEMS NEEDED. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE/DEBRIS BUILD-UP INSIDE THE OVEN BY THE SERVING COUNTER,INSTRUCTED TO CLEAN AND MAINTAIN. GRIMES ON FLOOR WATER PIPES UNDER THE COUNTER TOP AT BAR AREA,NEED TO CLEAN AND MAINTAIN.

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: DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREP,BAR AND DISH ROOM AREAS.DETAIL CLEAN ALONG BASEBOED WALLS,UNDER AND AROUND COOKING EQUIPMENT AND CORNERS. BASEBOARD/COVING IS NEEDED UNDER THE BAR COUNTER.

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: BROKEN WALLS UNDER THE BAR AREA AND BEHIND THE EXPOSED HAND SINK. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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: BROKEN WALLS UNDER THE BAR AREA AND BEHIND THE EXPOSED HAND SINK. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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.