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: Inspector Comments: OBSERVED EVIDENCE OF APPX.40 OR MORE LIVE SMALL FLIES IN CRAWLING IN FLOOR DRAIN NEXT TO DRY FOOD STORAGE RACK IN REAR PREP AREA WITH EXCESSIVE DEBRI AND STANDING WATER IN MOST FLOOR DRAINS,APPX.30 OR MORE RODENT DROPPINGS ON LEDGE AT TOOL STORAGE,BEHIND PAPER STORAGE,ON LEDGE NEAR TILE IN MOTOR AREA IN BASEMENT AND OPEN RODENT POISON ON FLOOR IN SAME AREA.ALSO FRONT EMERGENCY DOOR NOT TIGHT FITTING ALONG BOTTOM.MUST REMOVE DROPPINGS & POISON,CLEAN AND SANITIZE AREAS & FLOOR DRAINS.RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/14/15.(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: Inspector Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1386237 6/18/15 NOT CORRECTED #30-MUST LABEL BULK FOOD STORAGE CONTAINERS.MUST LABEL AND DATE ALL COOKED FOODS IN WALK IN COOLER.#31-MUST INVERT MULTIUSE UTENSILS ON CRATES AND SHELVING UNITS IN PREP AREA.#32-MUST REMOVE RUST FROM SHELVING UNITS IN BOTH WALK IN COOLERS,DRY FOOD STORAGE AREA,CHEMICAL STORAGE AREA.#33-MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FROM ALL SHELVING UNITS PREP AND WALK IN COOLERS,OVERHEAD SHELVING UNITS,FANGUARDS IN WALK IN COOLER,PIPES OF COOKING EQUIPMENT,PREP TABLES AND UNDERSIDES,POTATOE PEELER,DISH RACKS,BOTH FLOOR MIXERS,INTERIOR OF OVENS,SSAW MACHINE,FAUCET HANDLES AT ALL SINKS,ROLLING CART IN DINING AREA.#34-MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES IN BOTH PREP AREAS.#35-MUST CLEAN MOLD BUILD UP ON WALLS IN DISH MACHINE AREA,DUST BUILD UP FROM WALLS,VENTS AND CEILINGS IN PREP AREA,DISH AREA,DINING AREA.MUST REPAIR OR REPLACE MISSING WALL BASES IN DRY FOOD STORAGE AREA.MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD OF COOKING EQUIPMENT.#36-MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS AT FRONT LINE HOT HOLDING UNIT.#41-MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT PAPER STORAGE AND FRONT CLOSET IN DINING AREA.#45-IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST REPAIR OR 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: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN FRONT PREP AREA 5- DOOR REACH IN COOLER,RUSTY DISH STORAGE SHELVING UNIT NEXT TO 3- COMPARTMENT SINK.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: MUST CLEAN INTERIOR LEDGE OF ICE MACHINE 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: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: MUST GROUT FLOOR IN DINING AREA NEXT TO ICE MACHINE,IN FRONT PREP AREA NEAR COOKING EQUIPMENT UNDER FLOOR MATS.MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR MATS IN PREP AREA.MUST SEAL HOLE IN FLOOR IN BASEMENT AT FLOOR DRAIN.

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: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: VIOLATION NOT CORRECTED

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.

This violation was corrected during the inspection.