THOREK MEMORIAL HOSPITAL Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE: ICE. OBSERVED ICE MACHINE WITH SLIME SUBSTANCE BUILD-UP DRIPPING ON ICE CUBES INSIDE THE BOTTOM ICE BIN. BLACK SUBSTANCE WAS OBSERVED ON INSIDE PANEL OF TOP PART OF ICE MACHINE, INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE. SERIUOS 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATION OF KITCHEN. DISH ROOM: UNDER EAST SHELF,NORTH- WEST CORNER, ABOVE THE CHEMICAL BOXES AT SAME AREA.UNDER THE CONVEYOR BELT OF DISH MACHINE. REAR STORAGE: UNDER SHELVES, CORNERS AND ON TOP ELECTRICAL BOX. KITCHEN:UNDER THE THREE COMPARTMENT SINKS,SOUTH-WEST CORNER; ON FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT;ON TOP THE MOBILE CART WERE THE OIL BOTTLES AND OTHER SPICES ARE STORED,ON TOP UNU WOOD CUTTING BOARD,STORED AT LAST METAL SHELF, SOUTH WALL BY THE EXPOSED HAND SINK. ON TOP WALL LEDGE UNDER THE ELECTRICAL PANEL AT NORTH SIDE OF PRODUCE PREP AREA; ON CARTS WERE CLEAN UTENSILS ARE STORED.TWO ANTS ON FLOORBY THE WEST WALL IN DISH ROOM.OBSERVED GAPS ON CEILING AROUND PIPE BY THE ELECTRICAL PANEL AND IN STORAGE AREA.INSTRUCTED TO SEAL SAID GAPS. OVER 80 DROPPINGS THROUGHOUT THE AREA MENTIONED. OBSERVED 10 SMALL FLIES IN REAR DRY STORAGE,BY THE THREE COMPARTMENT SINKS, AND ON WALL BY THE CONVEYOR BELT WERE DIRTY DISHES AREA STORED. INSTRUCTED TO REMOVE DROPPINGS AND SMALL FLIES,CLEAN AND SANITIZE SAID AREA. SERIOUS VIOLATION: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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD PROVIDED BETWEEN METAL SHELF WHERE CLEAN POTS AND PANS ARE STORED, INSTRUCTED TO INSTALL SPLASH GUARD AT SAID AREA.

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: OBSERVED HAIR RESTRAINTS,PAPER FROM CANDY AND OTHER ITEM INSIDE THE CLEAN DISHES MOBILE CARTS, IN KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: BUILD-UP OF ENCRUSTED /BURNED FOOD UNDER THE 4 BURNER STOVE,ALSO GREASE BUILD-UP INSIDE THE DEEP FRYER. GREASE ON FILTERS, HOOD AND PIPE UNDER THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN SAID AREAS.

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: PUDDLES OF WATER IN SOME PART OF THE KITCHEN,INSTRUCTED TO KEEP FLOOR DRY THROUGHOUT THE KITCHEN AND DISH ROOM

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: GREASE AND DUST BUILD-UP AROUND LIGHT SHIELD UNDER THE HOOD,IN KITCHEN AREA, INSTRUCTED TO CLEAN AND REMOVE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: GREASE AND DUST BUILD-UP AROUND LIGHT SHIELD UNDER THE HOOD,IN KITCHEN AREA, INSTRUCTED TO CLEAN AND REMOVE.

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.