THE GODDESS AND GROCER Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE, INSIDE OF ICE MACHINE NOTED BROWNISH AND SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION.MUST TURN OFF ICE MACHINE, REMOVE ICE AND HAVE INTERIOR CONTACT SURFACES CLEANED AND SANITIZED. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SUCH AS SOUPS, CHILI, CHICKEN, SALMON, SALADS, ETC. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SERIOUS VIOLATION. 7-38-012.

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 VIOLATIONS NOT CORRECTED FROM 07/25/17 REPORT#1947075, (32)NOTED NO SPLASH GUARD AT THE FRONT PREP LINE (COUNTER USED ASPREP TABLE). INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK. SERIOUS VIOLATION 7-42-090.

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: OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE OF PREP COOLERS IN REAR KITCHEN FOOD PREP AREA AND INSIDE WALK-IN FRREZER MUST REPAINT OR REPLACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT AND DEBRIS ON 2ND FLOOR REAR DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN.

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 GREASE AND DUST ACCUMULATION ON LIGHT SHIELDS COVERS ABOVE PREP COOLERS IN KITCHEN FOOD PREP AREA.MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK IN REAR DISH WASHING AREA. MUST 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ADDITIONAL EXPOSED HAND WASHING SINK NEEDED AT THE FRONT PREP LINE. MUST INSTALLED A EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED ITEMS NOT ELEVATED 6INCHES OFF THE FLOOR/WALL IN 2ND FLOOR REAR STORAGE AREA. MUST ELEVATE AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED ITEMS NOT ELEVATED 6INCHES OFF THE FLOOR/WALL IN 2ND FLOOR REAR STORAGE AREA. MUST ELEVATE AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.