TRIPLE CROWN RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FOUR REFRIGERATION UNITS AT IMPROPER TEMPERATURES RANGING FROM 46.0F TO 52.0F. INSTRUCTED THAT ALL UNITS MUST BE ABLE TO MAINTAIN TEMPERATURES AT 40F OR BELOW. UNITS TAGGED HELD FOR INSPECTION AT THIS TIME AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPT OF HEALTH. CRITICAL VIOLATION 7-38-005 A 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING FOODS AT IMPROPER TEMPERATURES: BEEF, CHICKEN, SHRIMP, SCALLOPS, PORK AND EGGS. MEATS WERE FOUND IN THE COOLERS MENTIONED IN VIOLATION #2 AND THE EGGS WERE FOUND IN A CLOSET IN THE KITCHEN ON THE FLOOR. TEMPERATURES FOR THE MEATS RANGED FROM 45.OF -46.F, THE EGGS WERE 81.0F. ALL WERE DISGARDED AND DENATURED. TOTAL POUNDS 200 AND VALUE AT $450. CRITICAL VIOLATION 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND THE HOT WATER TEMPERATURE AT THE THREE COMP SINK AT 94F. INSTRUCTED THAT HOT RUNNING WATER MUST BE AT 110F AT ALL TIMES AT THE THREE COMP SINK. VIOLATION WAS CORRECTED DURING INSPECTION. WATER RESTORED AT THREE COMP SINK TO 128F. CRITICAL CITATION ISSUED 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

This violation was corrected during the inspection.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND TWO EXPOSED HANDSINKS IN THE MAIN KITCHEN PREP AREA INAOPERABLE. ONE SINK HAD PLASTIC WRAP OVER IT AND HAD DISH ITEMS STORED ON IT. THE OTHER HAS THE PIPE AND ELBOW UNDERNEATH DISCONNECTED AND AN ITEM STORED INSIDE. INSTRUCTED THAT EXPOSED HANDSINKS MUST BE OPERABLE AT ALL TIMES. ONE SINK WAS REPAIRED DURING INSPECTION. CRITICAL VIOLATION 7-38-030 ISSUED.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK STORAGE CONTAINERS WITH THE NAME OF THE 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND FREEZERS, PREP TABLES (TOPS AND BOTTOMS), EXTERIOR SIDES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE, STOVE, STEAMERS, BULK STORAGE CONTAINERS EXTERIOR SURFACES AND PREP CARTS.

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: FLOORS NEED DETAIL CLEANING UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT IN BOTH PREP AREAS. FLOOR IN BASEMENT DISHWASHING AREA HAS SOME CRACKED FLOOR TILE; INSTRUCTED TO REPLACE AND REGROUT WHERE NEEDED. EXCESSIVE WATER ON FLOOR IN DISHWASHING AREA OF BASEMENT UNDER AND BEHIND DISHMACHINE AND THREE COMP SINK; INSTRUCTED TO CLEAN AND REMOVE WATER. CLEAN FLOORS IN ALL STORAGE AREAS AND ROOMS.

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: WALLS NEED CLEANING AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE. ALL ATTACHED PIPES TO COOKING EQUIPMENT NEED CLEANING TO REMOVE GREASE. A CONDENSER FROM AN AIR CONDITIONING UNIT IN KITCHEN IS LEAKING ONTO THE FLOOR AND ONTO A PREP TABLE (NOT IN USE AT THIS TIME); MUST REPAIR LEAK FROM UNIT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NEED CLEANING AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE. ALL ATTACHED PIPES TO COOKING EQUIPMENT NEED CLEANING TO REMOVE GREASE. A CONDENSER FROM AN AIR CONDITIONING UNIT IN KITCHEN IS LEAKING ONTO THE FLOOR AND ONTO A PREP TABLE (NOT IN USE AT THIS TIME); MUST REPAIR LEAK FROM UNIT.

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.