THE WIT Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE UTENSILS SANITIZING, FOUND HIGH TEMPERATURE DISH MACHINE FINAL RINSE AT 159 F IN MAIN KITCHEN, MACHINE WAS BEING USED DURING INSPECTION. INSTRUCTED MANAGER TO MAINTAIN 180 RINSE TEMP AT ALL TIME. CRITICAL CITATION ISSUED 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFICATE POSTED WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS ( CHICKEN, EGGS....), SERIOUS CITATION ISSUED 7-38-012. INSTRUCTED TO OBTAIN.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAR PLASTIC CONTAINERS NOT AIR DRIED AFTER WASHING. JUST STACKED INSIDE EACH OTHER. INSTRUCTED TO AIR DRY UTENSILS.

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: INADEQUATE SNEEZE GUARD AT EMPLOYEES SELF-SERVICE FOOD LINE. CURRENT GUARD TOO SHORT. INSTRUCTED TO INSTALL AN ADEQUATE SNEEZE GUARD.

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: MULTI-USE UTENSILS IN POOR REPAIR, FOUND LOOSE WIRES ON A FOOD STRAINER, INSTRUCTED TO USE SOUND UTENSILS.

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: MULTI-USE UTENSILS IN POOR REPAIR, FOUND LOOSE WIRES ON A FOOD STRAINER, INSTRUCTED TO USE SOUND UTENSILS.

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.