THUNDERBIRD CATERING Fails Health Inspection - Chicago Wholesale

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures on trays in a rack in the kitchen area: fish ranging in temperatures between 71.6F - 82.4F; cooked french fries @ 66.2F; hot dogs @ 66.9F; and cooked onions @ 81.3F. Found raw eggs sitting on a counter in kitchen area @ 62.1F. Found salsa in the walk in cooler @ 44.2F (dated 2/12/18). Instructed all potentially hazardous foods must be at 40F or less or 140F or more at all times. Critical violation 7-38-005(a).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed live birds in truck servicing area. Must remove all live animals from facility. Serious 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: Observed 2-4 inch gaps in door and along bottom of garage door in potable water filling area. Observed 1-2 inch gaps along bottom of entry door in truck servicing area. All exterior doors and garage doors must be tight fitting to prevent pest entry. Must repair and maintain same. 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: Observed cardboard used as floor mats in kitchen area. Must remove. All surfaces must be non-porous, smooth and easily cleanable. Observed excessive ice build up on condenser in the walk in freezer. Must defrost, clean and sanitize. Observed damaged gasket along bottom of freezer walk in door. Must repair and maintain same. Observed raw wood shelving in walk in cooler. Must stain, seal or paint all raw wood shelves. All surfaces must be non-porous, smooth and easily cleanable.

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 excessive black, slimy mold-like substance on middle hand sink in men's restroom. Observed excessive calcium and lime-like build up on hand sinks in women's restroom. Must detail clean and sanitize all restroom hand sinks. Must maintain same.

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: Observed standing water in the following areas of kitchen: in front of the proofer; in the dish washing area; near the cooking equipment. Floors are uneven in these areas. Must fill all holes, resurface broken concrete, and make smooth and easily cleanable. Must keep floors clean and dry. Surface of the servicing area of trucks in poor repair, with standing water and uneven surface through out. Surface of the servicing area shall be a smooth non-absorbent material, such as concrete or machine laid asphalt and shall be maintained in good repair, kept clean, and graded to drain. Observed damaged, broken, or missing floor tiles in the restrooms. Must repair to make smooth and easily cleanable. Must maintain same.

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: Observed excessive grease build up or heavily stained ceiling tiles in cooking area of kitchen. Must detail clean or replace ceiling tiles. Must maintain same.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inadequate lighting in servicing area for vehicles. Instructed to provide adequate lighting.

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: Inadequate lighting in servicing area for vehicles. Instructed to provide adequate lighting.

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.