THE MARQ Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0 PPM LOCATED BEHIND THE 1ST FLOOR BAR. INSTRUCTED TO PROPERLY SANITIZE ALL GLASSWARE AT THE 3 COMPARTMENT SINK LOCATED IN THE LOWER LEVEL OR DISH MACHINES LOCATED IN THE FOOD PREP AREA. MANAGER CORRECTED DURING INSPECTION AND BY THE END OF THE INSPECTION SAID LOW TEMPERATURE DISH MACHINE WAS SANITIZING AT 100 PPM. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED A "VACMASTER" REDUCED OXYGEN PACKAGING MACHINE ON SITE ALONG WITH ABOUT 100 POUNDS OF BEEF, CHICKEN, PORK AND SHRIMP THAT WAS REDUCED OXYGEN PACKAGED ON SITE AND LOCATED IN THE 2 DOOR FREEZER IN THE LOWER LEVEL FOOD PREP AREA, AND NO REDUCED OXYGEN PACKAGING VARIANCE OR APPROVED HACCP PLAN FROM THE CITY OF CHICAGO DEPARTMENT OF PUBLIC HEALTH ON SITE. INSTRUCTED TO DISCONTINUE USE OF THE REDUCED OXYGEN PACKAGING "VACMASTER" MACHINE AND DO NOT SERVED THE REDUCED OXYGEN PACKAGED BEEF, CHICKEN, PORK OR SHRIMP TO CONSUMERS. REDUCED OXYGEN PACKAGING "VACMASTER" AND REDUCED OXYGEN PACKAGED POTENTIALLY HAZARDOUS FOODS TAGGED AND HELD FOR INSPECTION BY THE CITY OF CHICAGO DEPARTMENT OF PUBLIC HEALTH. PLEASE CONTACT THE DEPARTMENT OF PUBLIC HEALTH TO START THE APPROVAL PROCESS FOR REDUCED OXYGEN PACKAGING PROCEDURES OR REMOVE EQUIPMENT AND DISCARD AND DENATURE REDUCED OXYGEN PACKAGED POTENTIALLY HAZARDOUS FOODS. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED GLASSWARE STORED AT THE BAR NOT INVERTED TO PROTECT FROM POSSIBLE CONTAMINATION. INSTRUCTED TO INVERT AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED GLASSWARE STORED AT THE BAR NOT INVERTED TO PROTECT FROM POSSIBLE CONTAMINATION. INSTRUCTED TO INVERT AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.