TRE KRONOR RESTAURANT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: IMPROPER TEMPERATURE OF THE REACH IN PREP COOLER AT 50.0F TO 55.5F. PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS STORED ON IT. INSTRUCTED MANAGER THAT COOLER TEMPERATURE MUST BE 40.0F OR BELOW . INSTRUCTED TO REPAIR AND MAINTAIN A TEMPERATURE ST 40.0F OR BELOW, TAGGED THE PREP COOLER "HELD FOR INSPECTION" INSTRUCTED NOT TO REMOVE THE TAG. PLEASE FAX LETTER TO 312- 746-4240 WHEN THE TEMPERATURE IS AT 40.0F OR BELOW,ATTENTION ARLEEN LOPEZ FOR THE INSPECTOR TO REMOVE THE TAG. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER SUCH AS EGGS AT 51.3, .5 LBS; TOMATOES AT 51.4 F,.2 OZ; SALMON AT 53.1F, I LB; PANCAKE MIX AT 51,3F, 2 LBS; ROUND SAUSAGE AT 48.2F, 3 LBS; LONG SAUSAGE AT 49.0F, 1 LB. MANAGER DISCARDED/DENATURED THE SAID PRODUCTS WORTH $30.00. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 1931843 DATED 5/31/16. #34 -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. #38- Observed a leak under the sanitizing compartment of the three compartment sink in the east kitchen. Instructed facility to repair and maintain. SERIOUS VIOLATION 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST THE REACH IN FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.

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: FAN GUARD OF THE TWO DOOR REACH IN COOLER INSIDE THE GARAGE BEING USED AS A STORAGE ROOM WITH DUST ACCUMULATED. MUST CLEAN REMOVE DUST 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR AND FINISH THE TRIM AROUND THE KITCHEN DOOR 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE PLASTIC LIGHT SHIELD AND END CAPS ON THE LIGHTING FIXTURES IN THE GARAGE BEING USED AS A FOOD STORAGE AREA AND MAINTAIN. OR REPLACE LIGHT BULBS TO SHATTERED PROOFED LIGHT BULBS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING VISIBLE THERMOMETER INSIDE THE SERVICE REACH IN COOLER AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING VISIBLE THERMOMETER INSIDE THE SERVICE REACH IN COOLER AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.