THREE HAPPINESS RESTAURANT Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THROUGHOUT THE ENTIRE WALK THROUGH, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AT THE HANDWASHING SINKS IN THE MAIN FOOD PREP AREA, IN THE BASEMENT PREP/ DISHWASHING AREA, IN THE BASEMENT PREP AREA. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP AT HANDWASHING SINKS IN THE PREP/DISHWASHING AREA IN THE BASEMENT AND IN THE EMPLOYEE TOILET ROOM IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C), CONSOLIDATED WITH ABOVE CITATION

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINKS THROUGHOUT AND WASHBOWLS IN THE TOILET ROOMS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. UNIT WAS TAGGED AT THIS TIME. PLEASE REVIEW COMMENTS FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-025, CITATION ISSUED

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED PORK, COOKED CHICKEN) WITHOUT DATE MARKING, STORED LONGER THAN 24 HOURS IN WALK-IN COOLER. INSTRUCTED TO PROVIDE PROPER DATE MARKING FOR FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. APPROXIMATELY 20LBS AT $100 DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

APPROVED THAWING METHODS USED - Comments: OBSERVED A BAG OF EGG ROLLS THAWING IN THE LOWER COMPARTMENT OF THE EXPEDITOR TABLE IN THE MAIN FOOD PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS FOR TCS FOODS AND MAINTAIN. THE EGG ROLLS WERE IN COMPLIANCE WITH THE COLD HOLDING TEMPERATURE, SO NO FOODS AFFECTED AT THIS TIME.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE OF THE PREP COOLERS IN THE MAIN FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DEAD ROACHES ON THE FLOORS ON THE SIDE OF THE ICE MACHINE IN THE BASEMENT AND SURROUND THE GREASE TRAP IN THE BASEMENT. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE AREAS WITH DEAD ROACHES.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF A ROACH INFESTATION OBSERVED APPROXIMATELY 50 OR MORE LIVE ROACHES ON SITE, APPROIXMATELY 60 RAT DROPPINGS, AND SMALL FLIES. THE ROACHES WERE OBSERVED IN THE BASEMENT IN THE FOLLWING AREAS: ON THE WALL UNDER THE DRAIN BOARD OF THE LOW TEMPERATURE DISHWASHING MACHINE, ON THE BUCKETS OF THE CHEMICALS STORED UNDER THE DRAIN BOARD OF THE LOW TEMPERATURE DISHWASHING MACHINE, ON THE GREASE TRAP UNDER THE DRAINBOARD OF THE LOW TEMPERATURE DISHWASHING MACHINE, IN THE OPENINGS IN THE WALLS IN THE HOT WATER TANK STORAGE CLOSET, COMING OUT OF THE CREVICES OF THE FLOORS NEAR LOW TEMPERATURE DISHWASHING MACHINE, ON THE FLOOR AND INSIDE AN OPENING IN THE WALL WHERE THE HOT WATER TANK IS STORED. THE RAT DROPPINGS WERE OBSERVED THROUGHOUT THE FACILITY IN THE FOLLOWING AREAS ON THE FLOORS: UNDER THE TABLE IN THE DINING AREA, IN THE MAIN FOOD PREP AREA EMBEDDED IN THE NON-SLIP MATS IN THE PREP AREA, UNDER ALL OF THE SHELVING UNITS IN THE BASEMENT, IN THE HOT WATER TANK STORAGE CLOSET, ON THE SIDE OF THE TWO DOOR COOLER IN THE DINING AREA. THE RAT DROPPINGS WERE ALSO OBSERVED IN THE SHELVING UNITS BEHIND THE FROM SERVICE COUNTER, INSIDE THE WALL IN THE HOT WATER TANK STORAGE CLOSET IN THE BASEMENT, AND ON THE COOKING EQUIPMENT ON THE SHELVING UNIT UNDER THE FOOD PREP TABLE IN THE BASEMENT PREP AREA, DISHWASHING AREA. LASTLY, THE SMALL FLIES WERE OBSERVED ON THE WALLS NEAR THE LOW TEMPERATURE DISHWASHING MACHINE IN THE BASEMENT. INSTRUCTED TO ELIMINATE LIVE ROACH AND SMALL FLY ACTIVITY, CLEAN RODENT DROPPINGS AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY VIOLATION 7-38-020(A), CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED WATER SPILLING ON TO THE FLOOR FORM THE FAUCET HEAD BEING TO LONG ON THE THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE MENTIONED FAUCET HEAD, TO AVOID WATER SPILLING WHEN THE THREE COMPARTMENT SINK IS IN USE.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDE OF THE OVEN IN THE FOOD PREP AREA WITH GRIME AND GREASE BUILD UP. ALSO, OBSERVED THE INSIDES OF THE COLD HOLDING UNITS ON SITE WITH SLIGHT FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL SAID EQUIPMENT

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED OPENINGS IN THE WALLS IN THE HOT WATER TANK STORAGE CLOSET, IN THE FLOORS NEAR THE LOW TEMPERATURE DISHWASHING MACHINE, AND IN THE WALLS NEAR THE LOW TEMPERATURE DISHWASHING MACHINE. ALL MENTIONED OPENINGS WERE OBSERVED IN THE BASEMRNT. INSTRUCTED TO SEAL ALL OPENINGS TO AVOID HARBORAGE POINTS FOR PEST AND RODENTS AND TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS UNDER THE COOKING EQUIPMENT ON THE MAIN FOOD PREP AREA WITH GREASE BUILD UP AND NOT MAINTAINED. INSTRUCTED TO CLEAN ALL FLOORS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD BOXES ON THE FLOORS IN THE MAIN FOOD PREP AREA AND UNNECCESSARY ITEMS STORED UNDER THE FOOD PREP TABLE IN THE BASEMENT. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES AND UNNECCESSARY ITEMS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD BOXES ON THE FLOORS IN THE MAIN FOOD PREP AREA AND UNNECCESSARY ITEMS STORED UNDER THE FOOD PREP TABLE IN THE BASEMENT. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES AND UNNECCESSARY ITEMS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.