THE BREAKERS AT EDGEWATER Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED DISH WASHER HANDLING DIRTY DISHES(SCRAPING-AND PUT THEM THRU THE DISH MACHINE),THEN HANDLING CLEAN DISHES/POTS AND WITHOUT WASHING HANDS, HANDLED BY REMOVING DISHES/POTS FROM RACKS AND AFTER DRYING STORED THEM ON SHELVES.OBSERVED COOKS TOUCHING NON-FOOD SURFACE SUCH AS: PICK-UP STOCKS,AND WIPING THEIR STATION,GOING BACK SLICING TOMATOES,AND HANDLING CUT UP FRUITS AND CONTINUE TO COOK.NO HAND WASHING NOR GLOVED HANDS,WITH BARE HAND CONTACT HANDLED READY TO EAT FOOD. OBSERVED IN THE KITCHEN TWO SERVERS,DISPUTING /ARGUING THAT FOOD IN THE PLATE WAS HER FOR HER COSTUMER,SO WITH BARE HAND REMOVED FOOD FROM THE OTHER SERVER'S PLATE AND PUT ON HER PLATE,THE OTHER SERVER ALSO WITH BARE HAND ADJUSTED BY HANDLING SLICE TOMATOES ON HIS PLATE,WHICH BOTH PLATES WERE SERVED TO CUSTOMERS.INFORMATION GIVEN TO MANAGER ON HAND WASHING AND FOOD GLOVES PROCEDURE. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH NACHINE LOCATED AT FOURTH FLOOR KITCHENETTE NO DISPENSING SANITIZER.PRESENTLY 0ppm.ALSO NO SOAP PROVIDED AT MACHINE,GALLON SOAP EMPTY AND DRY. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE.UNIT MUST MAINTAIN 100ppm AT FINAL RINSE.REPAIR CUASE.CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR PAPER TOWELS PROVIDED AT FRONT SERVING/BUFFET AREA EXPOSED HAND SINK.NO PAPER TOWELS PROVIDED AT WOMEN'S WASHROOM IN BASEMENT AREA.EMPLOYEE PROVIDED SOAP AND PAPER TOWEL AT SAID SINKS. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE AND PREPARATION,OBSERVED ONE COOK SLICING, DICING AND STORE INSIDE THE PREP COOLER IN THE KITCHEN, FRESH TOMATOES WHICH HE PICKS UP FROM CARDBOARD WHICH THE PRODUCT WAS DELIVERED IN IT,NO WASHING OF READY TO EAT FOOD.EXCESS ICE BUILD-UP ON CONDENSER UNIT AND PIPES WHICH LEAKED ON FOOD(COVER, PARTIALLY COVERED AND ON TOP FOAM CONTAINERS WITH FOOD INSIDE.FOOD BOXES COVERED WITH EXCESS ICE.INSTRUCTED TO REMOVE/DISCARD FOOD NOT COVERED.EXCESS WATER INSIDE THE BOTTOM SHELF OF PREP COOLER ACROSS THE COOKING EQUIPMENT.OBSERVED A COOK PICKED UP A PAN AND THE WATER FROM THE BOTTOM OF THE PAN LEAKING INTO THE OTHER UNCOVERED FOOD.MUST COVER ALL FOOD INSIDE THE SAID COOLER AND REPAIR CAUSE OF THE UNIT. OBSERVED WATER PITCHERS UNCOVER STORED ON TOP SELF SERVE COUNTER AND ON COFFEE STATION IN DINING ROOM FOR THE RESIDENT.MUST PROVIDE COVER/LIDS. SLICED BREAD AND MUFFINS STORED UNCOVERED AT BUFFET IN DINING AREA,MUST PROVIDE COVER/LID OR AN ENCLOSED CASE TO PROTECT FOOD FROM POSSIBLE CONTAMINATION. 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: SMALL FLIES ON PREMISES: OVER 40 ON WALLS INSIDE THE MOP SINK BY THE DISH ROOM.OVER 20 SMALL FLIES ON WALLS OF THE CLEAN LINENS/CLEAN GLASSES.OVER 30 SMALL FLIES ON WALL,ON SHELVES,AND FLYING AROUND IN THE DISH ROOM,KITCHEN,FRONT PREP ROOM,10 SMALL FLIES THROUGHOUT THE DINING AREA.NEED TO REMOVE FLIES,CLEAN AND SANITIZE ALL MENTIONED AREA. 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED ENCRUSTED AND BUILD-UP GREASE ON TOP THE OUTSIDE WASTE OIL CONTAINER AND GROUND AREA OF THE SAID CONTAINER.NEED TO CLEAN WASTE OIL CONTAINER AND GROUND. SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD(CHICKEN,FISH EGGS,MILK ETC) ARE PREPARED AND SERVED.AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND HANDLED. SERIOUS VIOLATION:7-38-012(A)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 1-26-2016,REPORT #1610197. #30-ALL BULK DRY FOOD CONTAINERS MUST HAVE A LABEL #32-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 #33-MUST CLEAN AND ORGANIZE INSIDE THE CABINETS UNDER WOMEN'S WASHROOM AND CABINET UNDER THE EXPOSED HAND SINK IN THE EMPLOYEE'S LUNCH ROOM AND MAINTAIN #34-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. SERIOUS VIOLATION:7-42-090 TODAY 8-4-17 OBSERVED THE SAME VIOLATIONS

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE PLASTIC FILM FROM BASE OF NEW EQUIPMENT BY THE KETTLE SOUP.BROKEN DIRTY WRAPS FROM PIPES INSIDE BASEMENT STORAGE AREA MUST BE REMOVED REPLACE,POROUS MATERIAL UNABLE TO CLEAN,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE BROKEN BASE INSIDE THE SOUP CABINETS IN DINING ROOM,UNABLE TO CLEAN.REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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: INTERIOR OF ICE MACHINE START TO SHOW SIGN OF MINERAL BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN.BURNED DEBRIS INSIDE THE OVENS.DUST BUILD-UP ON PIPES BEHIND THE COOKING EQUIPMENTS,NEED TO CLEAN.EXPOSED HAND SINK AT FRONT PREP AREA WITH FOOD DEBRIS IN IT NEED TO CLEAN AND MAINTAIN. NOZZLE AT CHOCOLATE SELF SERVE MACHINE ENCRUSTED WITH FOOD,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: EXCESS STANDING WATER BETWEEN THE FLOOR TILES IN DISH ROOM/DISH MACHINE AREA AND IN FRONT OF ICE MACHINE IN PREP AREA.BROKEN MISSING FLOOR TILES IN FRONT OF SOUP KETTLE,ALSO CEMENT UNDER THE SAID KETTLE POROUS,UNEVEN ACCUMULATION OF STANDING WATER.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. MISSING COVING TILES UNDER THE THREE COMPARTMENT SINK,NEED TO BE REPLACED.DEBRIS ON FLOOR IN BASEMENT STORAGE AREA.ITEMS AND STOCK MUST BE ELEVATED 6" OFF THE FLOOR THROUGHOUT.EXCESS ICE BUILD-UP UNDER THE SHELVES INSIDE THE WALK-IN FREEZER.NEED TO REMOVE, CLEAN AND MAINATIN.

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: WEST WALL AND CEILING AT DISH ROOM WITH BLACK SLIME SUBSTANCE.STAINED CEILING TILES IN DISH ROOM AND KITCHEN NEED TO CLEAN 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED LIGHT BULB UNDER THE HOOD IN THE KITCHEN,NEED TO REPLACE.LIGHT SHIELD IN DISH ROOM WITH UNKNOWN PARTICLES NEED TO CLEAN AND MAINTAIN.ALSO LIGHT SHIELD NOT COMPLETELY LOCKED ON LIGHT FIXTURE FRAME IN KITCHEN.REPAIR

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENT DUCT ABOVE THE DISH MACHINE HAS A HOLE,WERE CLEAN DISHES COMES OUT,THE OTHER DUCT SEALED WITH TAPE EXCESS LIQUID SPILLAGE/GREASE ON UNIT.INSTRUCTED TO REPAIR/ REPLACE SAID DUCT.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. NO EXPOSED HAND SINK PROVIDED AT DISH ROOM(EMPLOYEE NOT ABLE TO WASH HANDS AFTER HANDLING DIRTY DISHES),ALSO NO EXPOSED HAND SINK PROVIDED AT SOUTH ROOM BY THE FRONT BUFFET. ICE CREAM IS SCOOPED AND ALSO OPENED FOOD IS SCOOPED AND STORED INSIDE THE FOAM CONTAINER TO BE PICKED UP BY RESIDENTS.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED SOME OF THE EMPLOYEE NOT WEARING HAIR RESTRAINT,INSTRUCTED EVERYONE MUST WEAR HAIR RESTRAIN PRIOR TO ENTER PREP/KITCHEN AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WIPING CLOTH MUST BE STORED IN CLEAN CONTAINERS WITH AN APPROVED SANITIZER ON EACH WORKING STATION TO MINIMIZE CONTAMINATION

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WIPING CLOTH MUST BE STORED IN CLEAN CONTAINERS WITH AN APPROVED SANITIZER ON EACH WORKING STATION TO MINIMIZE CONTAMINATION

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.