THE DEARBORN Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, APPROXIMATELY 25LBS OF PORK BELLY INSIDE OF THE WALK IN COOLER AT 56.4F-56.9F. MANAGER VOLUNTARILY DISCARDED AND DENATURED 25LBS OF FOOD VALUED AT $125. INSTRUCTED TO PROVIDE AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. 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: OBSERVED APPROXIMATELY 15LBS OF PHEASANT AND 25LBS OF CHORIZO VACUUM PACKAGED STORED INSIDE OF THE WALK IN COOLER AND VACUUM PACKAGED BY THE FACILITY WITHOUT A CITY OF CHICAGO DEPARTMENT OF PUBLIC HEALTH APPROVED HACCP PLAN. ALSO OBSERVED A CRYOVAC MACHINE IN THE HALLWAY ACROSS FROM THE ICE MACHINES. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 40LBS OF FOOD VALUED AT $380. INSTRUCTED TO DISCONTINUE USE OF THE CRYOVAC MACHINE UNTIL THE FACILITY CAN PROVIDE AND MAINTAIN AN APPROVED HACCP PLAN. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR DRAINS THROUGHOUT THE PREP AREAS WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR DRAINS.

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: OBSERVED THE HOOD VENTS IN THE PREP AREA WITH ACCUMULATED GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE HOOD VENTS.

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: OBSERVED THE HOOD VENTS IN THE PREP AREA WITH ACCUMULATED GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE HOOD VENTS.

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.