THE GREAT CHICAGO FOOD BEVERAG Fails Health Inspection - Chicago Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH GREASE ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES ONTO THE GROUND. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1632876 DATED 3/9/2016 NOT CORRECTED:-#32) OBSERVED FROZEN CONDENSATE IN WALK IN FREEZER.REMOVE ALL FROZEN CONDENSATE.#33) OBSERVED THE FOLLOWING AREAS UNCLEAN:INTERIOR OF REACH IN CHEST FREEZERS BASEMENT.#41) OBSERVED TOO MUCH CLUTTER. REMOVE CLUTTER IN ORDER TO HAVE PEST CONTROL EFFECTIVELY TREAT ALL AREAS OF 1ST FLOOR DRY STORAGE AND BASEMENT. EXAMPLES: CAR SEATS, BICYCLES, PERSONAL ITEMS. REMOVE ALL CLUTTER AND ORGANIZE DRY STORAGE ROOM. REMOVE ALL CLUTTER AND ORGANIZE BASEMENT.#43) OBSERVED DIRTY WIPING CLOTHS ON COUNTERS. MUST STORE ALL WIPING CLOTHS WITHIN SANITIZER WHEN NOT IN USE. MUST CORRECT ALL ABOVE VIOLATIONS UPON BEING RE-INSPECTED. 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: NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER AND UPRIGHT REFRIGERATION UNIT AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED DIRT AND OLD FOOD PARTICLES UNDERNEATH THE HOT HOLDING UNIT AT THE FRONT COUNTER. INSTRUCTED 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: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT; ALSO INSIDE THE WALK IN COOLER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT; ALSO INSIDE THE WALK IN COOLER.

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.