THE NEW VALOIS REST INC Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX 60 OR MORE LIVE SMALL FLIES ON WALLS,CEILINGS,BOXES IN BOTH PREP AREA,DISH MACHINE AREA,DRY FOOD STORAGE AREA,WOMEN'S TOILET ROOM AND MASSIVE AMOUNT OF FOOD DEBRI IN FLOOR DRAINS THROUGHOUT PREMISES.ALSO EVIDENCE OF APPX 80 OR MORE RODENT DROPPINGS ON FLOOR UNDER STAIRS LEADING TO 2ND FL.,BOTTOM LANDING TO BASEMENT BEHIND LADDER,IN BASEMENT ON FLOOR IN EMPLOYEE DREESING AREA NEAR LEDGES AND SEVERAL OPEN CONTAINERS OF RODENT POISON ON FLOOR .ALSO FRONT EMERGENCY DOOR NOT RODENT PROOFED.MUST REMOVE DROPPINGS AND POISON CLEAN AND SANITIZE AREA AND FLOOR DRAINS.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/18/15.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1434590 4/7/14 NOT CORRECTED #32-REPAIR RUBBER GASKETS AT FOUR DOOR COOLER IN FRONT PREP AEA AND TWO DOOR COOLER IN KITCHEN PREP AREA ACROSS FROM STOVE. #33-CLEAN INTERIOR OF BOTH ICE MACHINES AND MAINTAIN (MAIN KITCHEN AND DINING AREA).CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT IN FRONT PREP AREA,CLEAN WALK IN COOLER SHELVES AND MAINTAIN.#34-CLEAN FLOORS UNDER,BEHIND COOKING EQUIPMENT,INSIDE OF BOTH WALK IN COOLERS AND FREEZER,STORAGE AREA,AROUND GREASE RECEPTOR IN BASEMENT.SOME STANDING WATER ON FLOOR INMEAT WALK IN COOLER,REMOVE.#35-CLEAN LOWER WALL BEHIND COOKING EQUIPMENT.REMOVE DUST FROM CEILING VENTS IN KITCHEN,AND WASHROOMS WHERE NEEDED.MUST REPAIR,REPLACE AND MAINTAIN.(SERIOUS 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS.MUST LABEL AND DATE ALL COOKED FOODS IN WALK IN COOLERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON CRATES AND SHELVING UNITS IN PREP AREA.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SHELVING UNITS IN BOTH WALK IN COOLERS,DRY FOOD STORAGE AREA,CHEMICAL STORAGE AREA,FOIL AND CARDBOARD FROM DRY FOOD STORAGE SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON FRONT PREP AREA 5- DOOR & SMALL PREP COOLER ,WALK IN FREEZER,LID OF PREP COOLER IN REAR PREP AREA IN POOR REPAIR.

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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM ALL SHELVING UNITS IN PREP AND WALK IN COOLERS,OVER HEAD SHELVING UNITS,FAN GUARDS IN WALK IN COOLERS,COUNTER TOPS IN FRONT PREP AREA,PIPES OF COOKING EQUIPMENT,PREP TABLES AND UNDERSIDES,POTATOE PEELER,DISH RACKS,BOTH FLOOR MIXERS,INTERIOR OF OVENS,SAW MACHINE,BUSS PANS,FAUCET HANDLES AT ALL SINKS AND DISH MACHINE,ROLLING CART IN DINING AREA.

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: MUST GROUT FLOOR IN REAR PREP AREA NEAR COOKING EQUIPMENT AND 3- COMP SINK.

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: MUST CLEAN MOLD BUILD UP ON WALLS IN DISH MACHINE AREA,DUST BUILD UP FROM WALLS ,VENTS & CEILINGS IN PREP AREAS,DISH AREA,DINING AREA.MUST REPAIR OR REPLACE MISSING WALL BASES IN EMPLOYEES TOILETROOM AND IN DRY FOOD STORAGE AREA.MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS AT FRONT LINE HOT HOLDING UNIT,REPLACE BURNT OUT LIGHT IN WOMEN'S TOILETROOM.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR HOT HOLDING CABINET IN REAR PREP AREA,SMALL PREP COOLER IN FRONT PREP AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS UNDER STAIRS LEADING TO 2ND FL.,PAPER STORAGE IN BASEMENT,IN FRONT CLOSET IN DINING AREA.

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: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS UNDER STAIRS LEADING TO 2ND FL.,PAPER STORAGE IN BASEMENT,IN FRONT CLOSET IN DINING AREA.

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.