THE GOLDEN CUP RESTAURANT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE 50F TO 52.6F,UNIT WAS IN USE, POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(COLESLAWS, FRESH SCRAMBLE EGGS,SLICED TOMATOES,AND CHEESE).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT MAINTAINS TEMP OF 40F AND BELOW.FAX #312-746-4240.CRITICAL VIOLATION:7-38-005(A) H000062502-17

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE DISPLAY PREP COOLER:COLESLAWS AT TEMP OF 62.6F; CHEESE AT TEMP OF 71.7F; SCRAMBLE EGGS AT TEMP OF 56.9F; SLICED TOMATOES AT TEMP OF 57.9F;DICED HAM AT TEMP OF 61.7F.ALL FOOD WAS DISCARDED AND DENATURED.POUNDS 7 VALUE 20.CRITICAL VIOLATION:7-38-005(A) H000062502-17

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES:OBSERVED THE COOK NOT WASHING HANDS, WITH A CLOTH CLEANED SURFACE OF PREP TABLE,CLEANED A PAN(REMOVING EXCESS COOKED DRY EGGS IN GARBAGE CONTAINER,CLEANED AROUND THE GRILL AND THAN WIPPED HIS HANDS ON IT AND CONTINUE TO COOK FOOD.WITH BARE HANDS HANDLED CHEESE AND SLICED TOMATOES.FOOD DISCARDED,AND HAND WASHING PROCEDURE EXPLAINED.CRITICAL VIOLATION:7-38-010(A) H000062503-18

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.THREE COMPARTMENT SINK NOT MAINTAINED, WASTE WATER BACKING UP AT THREE COMPARTMENT SINK.INSTUCTED TO USE DISHMACHINE.CALL A PLUMBER TO FIX THE PROBLEM.SERIOUS VIOLATION:7-38-030 H000062503-18

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE LIDS FOR BOTH ICE BINS IN DINING AREA.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR BOTTOM PART OF DEEP FRYER,EXCESS OF GREASE BUILD-UP.CLEAN RUBBER GASKET OF SMALL WHITE FREEZERS(FOOD DEBRIS).

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR BOTTOM PART OF DEEP FRYER,EXCESS OF GREASE BUILD-UP.CLEAN RUBBER GASKET OF SMALL WHITE FREEZERS(FOOD DEBRIS).

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.