TRIPLE CROWN RESTAURANT Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED NUMEROUS FRUIT FLIES ON PREMISES IN THE FOLLOWING AREAS: SIXTY ON CEILING OF BASEMENT PREP AND DISHWASHING AREA, TWENTY IN ELEVATOR THAT EMPLOYEES USE IN KITCHEN FOR FOOD AND SUPPLY TRANSPORT FROM KITCHEN TO KITCHEN, AND TWENTY IN SMALL STORAGE ROOM IN REAR OF MAIN KITCHEN. ALSO OBSERVED THREE HOUSE FLIES IN MAIN KITCHEN. INSTRUCTED TO ELIMINATE PEST ACTIVITY; CONTACT SMITHEREEN TO SERVICE FOR FRUIT FLIES AND CLEAN AREAS WHERE ACTIVITY OBSERVED. SERIOUS CITATION 7-38-020 ISSUED.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK CONTAINERS IN BASEMENT AND MAIN KITCHEN WITH NAME OF PRODUCT INSIDE OF CONTAINER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED UTENSILS (CLEAVERS, KNIVES) STORED BETWEEN EQUIPMENT; INSTRUCTED TO PROVIDE A PROPER STORAGE RACK SUCH AS A KNIFE RACK TO STORE WHEN NOT IN USE.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SOME FOODS IN WALK-IN AND REACH-IN COOLERS STORED IN GROCERY BAGS; INSTRUCTED THAT FOODS MUST BE STORED IN FOOD GRADE APPROVED BAGS.

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: CLEAN RUBBER GASKETS INSIDE OF ALL REFRIGERATION UNITS. ONE DOOR OF THE TWO DOOR PRODUCE COOLER NEXT TO WALK-IN COOLER IN MAIN KITCHEN DOES NOT CLOSE COMPLETELY; REPAIR DOOR. SOME BULK CONTAINERS IN KITCHEN HAVE HALF COVERS; MUST PROVIDE FULL COVERS FOR CONTAINERS TO PROTECT FROM CONTAMINANTS.

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: THE FOLLOWING NEED TO BE CLEANED AND MAINTAINED: INTERIORS OF ALL REFRIGERATION UNITS INCLUDING SHELVES INSIDE OF THE WALK-IN COOLER, PREP TABLE TOPS AND BOTTOMS, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS IN MAIN KITCHEN AND BASEMENT PREP, INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, SURFACE AREAS OF WOKS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, STORAGE CARTS AND RACKS IN MAIN KITCHEN TO REMOVE BUILD-UP, FLOOR MIXER IN BASEMENT HAS A RUSTY TOP AND LEGS; CLEAN AND PAINT TOP OF MIXER AND LEGS. CLEAN WHEELS OF VARIOUS KITCHEN COOKING EQUIPMENT HAS GREASE BUILD-UP. CLEAN BOTTOMS OF REFRIGERATION UNITS THAT HAVE AN OPENING TO REMOVE CRUMBS AND DUST.

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: MUST DETAIL CLEAN FLOORS UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT TO REMOVE GREASE, FOOD PARTICLES, PAPER, STANDING WATER ETC. MUST ALSO CLEAN UNDER ALL SINKS, AROUND GREASE RECEPTORS AT SINKS AND DISHWASHING AREAS. CLEAN FLOOR DRAINS IN KITCHEN AND BASEMENT PREP AREA. PROVIDE A FLOOR DRAIN COVER FOR FLOOR DRAIN IN MAIN KITCHEN ACROSS FROM THE THREE COMP SINK. CLEAN FLOOR IN SUB-PUMP ROOM IN BASEMENT.

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: ALL WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, PREP TABLES, SINKS) IN MAIN KITCHEN NEED DETAIL CLEANING TO REMOVE DUST, GREASE AND OTHER BUILD-UP. PREP AREA CEILING IN BASEMENT HAS A MOLD LIKE SUBSTANCE THROUGHOUT; INSTRUCTED TO CLEAN AND PAINT. (MANAGER STATES THAT IT LEAKS FROM THE SIDEWALK ABOVE WHEN THERE IS HEAVY RAIN; ADVISED TO HAVE PROBLEM CHECKED AND CORRECTED). MUST CLEAN VENTILATION FAN ON CEILING OF WOMENS WASHROOM TO REMOVE DUST OBSERVED. SEAL HOLE AROUND PIPES UNDERNEATH HANDSINK IN MENS WASHROOM. CLEAN WINDOW FAN IN WINDOW OF MAIN KITCHEN TO REMOVE DIRT. CLEAN WALLS, ATTACHED EQUIPMENT AND PIPES IN KITCHEN BY ELEVATOR, COOKING EQUIPMENT AND OTHER EQUIPMENT TO REMOVE DIRT AND GREASE. CLEAN WALLS OF SUB-PUMP ROOM IN BASEMENT. REPLACE MISSING WALL TILE (COVING) AT BASE OF WALL IN BASEMENT UNDERNEATH THE THREE COMP SINK AND STORAGE RACK FOR DISHES NEXT TO THE SINK. CLEAN ALL LIGHT SHIELDS TO REMOVE DUST IN KITCHEN AND BASEMENT PREP. SOME DUST AND GREASE OBSERVED IN HOODED AREA ABOVE COOKING EQUIPMENT; CLEAN 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.

This violation was corrected during the inspection.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: SOME LIGHT SHIELDS IN MAIN KITCHEN WITHOUT END CAPS; PROVIDE END CAPS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE LEAKING FAUCET NECK OF THE TWO COMP SINK IN THE MAIN KITCHEN. CLEAN AND PAINT THE GREASE RECEPTOR IN THE MAIN KITCHEN AT THE THREE COMP SINK. MUST PROVIDE A SPLASH GUARD AT THE LEFT SIDE OF THE EXPOSED HANDSINK IN THE REAR AREA OF MAIN KITCHEN NEXT TO A PREP TABLE. CLEAN AND MAINTAIN THE INTERIOR OF THE UTILITY SINK IN MAIN KITCHEN. OBSERVED A HOSE CONNECTED TO AN EXPOSED HANDSINK IN THE DISHWASHING AREA OF THE MAIN KITCHEN; INSTRUCTED TO REMOVE AND NOT ATTACH HOSE TO THE HANDSINK (CDI).

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: SOME REFRIGERATION UNITS WITHOUT THERMOMETERS; MUST PROVIDE THERMOMETERS FOR ALL UNITS WITHOUT THEM.

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: SOME REFRIGERATION UNITS WITHOUT THERMOMETERS; MUST PROVIDE THERMOMETERS FOR ALL UNITS WITHOUT THEM.

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.