The Green Post Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY UPON ARRIVAL WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN, MILK) INSTRUCTED MANAGER TO ENSURE CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. CERTIFIED FOOD MANAGER ARRIVED AT APPROXIMATELY 9:45 AM. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED).

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED 2 HAND WASHING SINKS WITH NO PAPER TOWELS PROVIDED. INSTRUCTED MANAGER TO ENSURE HAND DRYING PROVISIONS ARE AVAILABLE AT ALL HAND WASHING SINKS. MANAGER PROVIDED PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHICKEN HELD AT AN INADEQUATE TEMPERATURE OF 45 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOOD IS HELD AT 41 F AND BELOW. MANAGER DISCARDED 8 POUNDS OF CHICKEN ($20). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER WITH AN INADEQUATE INTERNAL AIR TEMPERATURE OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. MANAGER ADJUSTED THERMOSTAT DURING INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED COOLER IN REAR KITCHEN AREA WITH NO AMBIENT AIR TEMPERATURE THERMOMETER. INSTRUCTED MANAGER TO ENSURE AMBIENT AIR TEMPERATURE THERMOMETERS ARE PLACED IN ALL COOLERS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED CLOTHS LEFT OUT ON COUNTER TOPS AND ON HAND WASHING SINKS. INSTRUCTED MANAGER TO ENSURE CLOTHS USED FOR WIPING EQUIPMENT BE KEPT IN A SANITIZER SOLUTION WHEN NOT IN USE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINKS IN BOTH KITCHEN PREP AREAS WITH RINGS AROUND BASIN. INSTRUCTED MANAGER TO REMOVE RINGS AND ENSURE THAT BASINS IN 3 COMPARTMENT SINKS ARE SMOOTH AND EASILY CLEANABLE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED EMPLOYEE TOILET ROOM WITHOUT SELF CLOSING DOOR. INSTRUCTED MANAGER TO ENSURE ALL TOILET ROOM DOORS ARE SELF-CLOSING.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE WASTE RECEPTACLE AND SURROUNDING AREA WITH LIGHT DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED AN ACCUMULATION OF GREASE ON FLOOR IN NORTHEAST REAR KITCHEN AREA NEAR FRYERS. INSTRUCTED MANAGER TO CLEAN FLOOR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED TOILET ROOM WITH ROUGH, EXPOSED BRICK WALL ON THE FAR SOUTHEAST SIDE OF THE BUILDING NEAR EXIT SIGN/DOOR. INSTRUCTED MANAGER TO REPAIR WALL TO BE EASILY CLEANABLE AND NON-ABSORBANT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED TOILET ROOM WITH ROUGH, EXPOSED BRICK WALL ON THE FAR SOUTHEAST SIDE OF THE BUILDING NEAR EXIT SIGN/DOOR. INSTRUCTED MANAGER TO REPAIR WALL TO BE EASILY CLEANABLE AND NON-ABSORBANT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.