THREE HAPPINESS RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER AT ALL SINKS. WATER TEMP IS 96F, INSTRUCTED MGR TO KEEP 110F MINIMUMU FOR PROPER UTENSILS AND DISH MACHINE WASHING. CRITICAL CITATION ISSUED 7-38-030. MANAGER CHANGE THE SETTING ON THE HOT WATER TANK AND WATER TEMP RECOVERED TO 115F BY THE END OF INSPECTION

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: TIN CANS ARE USED AS A MULTI-USE UTENSILS FOR FOOD STORAGE, ISNTRUCTED TO USE PROPER CONTAINERS.

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: GROCERY BAGS USED FOR FOOD STORAGE IN CHEST FREEZER AND WALK-IN COOLER, INSTRUCTED TO DISCONTINUE USING SUCH BAGS.

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: SHELVES INSIDE PREP COOLERS AND WALK-IN COOLERS NOT CLEAN, 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: SHELVES INSIDE PREP COOLERS AND WALK-IN COOLERS NOT CLEAN, 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.