TRE KRONOR RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed food at improper temperatures in the prep kitchen south prep cooler: 1lb of sliced watermelon at 57.9F, 2lbs of coleslaw at 47.3f, 0.5lbs of cut fruit at 47.3f, and 1.5lbs of cut strawberries at 46.2f. Operator discarded and denatured said food, valued at $20. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violation not corrected from report # 1546373, dated 5-26-15: Violation 45- "NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE." Instructed to provide and maintain. Serious citation issued 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Instructed facility to install and maintain coving along the base of the wall in the east kitchen. Observed various holes and gaps in the hallway floor leading from the patio to the east kitchen. Instructed facility to seal and repair and to maintain.

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 exposed, hanging insulation in the garage which is used for dry storage. Instructed facility to repair or remove and maintain.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed a leak under the sanitizing compartment of the three compartment sink in the east kitchen. Instructed facility to repair and maintain.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed a leak under the sanitizing compartment of the three compartment sink in the east kitchen. Instructed facility to repair and maintain.

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.