THE BREAKERS AT EDGEWATER Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK DRY FOOD CONTAINERS MUST HAVE A LABEL. ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOOD INSIDE THE WALK IN COOLER MUST HAVE A LABEL AND DATE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP AREA, DISHWASHING AREA, WASHBOWL SINK IN MENS WASHROOM, EXPOSED HAND SINK IN THE EMPLOYEE'S LUNCH ROOM, (CAULK WORN OUT) AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND ORGANIZE INSIDE THE CABINETS UNDER THE MEN AND WOMEN'S WASHROOM AND CABINET UNDER THE EXPOSED HAND SINK IN THE EMPLOYEE'S LUNCH ROOM 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: FLOOR THRU-OUT THE DISHWASHING AREA, PREP AREA, EMPLOYEES LUNCH ROOM, ALONG THE WALL BASE, ALL CORNER UNDER AND BEHIND THE COOKING EQUIPMENT,VENDING MACHINE UNDER THE PREP TABLES AND HOT HOLDING UNIT NEEDS DETAIL CLEANING AND MAINTAIN. FLOOR DRAIN NEEDS DETAIL CLEANING ALSO.

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: ALL CEILING VENT COVER IN ALL WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. SEAL GAP AROUND THE PIPE THRU-OUT DISHWASHING AREA AND MAINTAIN. WATER STAINED CEILING TILES INSIDE THE MEN AND WOMEN'S EMPLOYEE WASHROOM. MUST REPLACE CEILING TILES AND MAINTAIN.

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: ALL CEILING VENT COVER IN ALL WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. SEAL GAP AROUND THE PIPE THRU-OUT DISHWASHING AREA AND MAINTAIN. WATER STAINED CEILING TILES INSIDE THE MEN AND WOMEN'S EMPLOYEE WASHROOM. MUST REPLACE CEILING TILES AND MAINTAIN.

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.