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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 2-30LB PANS OF MINI OCTOPUS AT IMPROPER TEMPERATURE OF 63.5-63.7F STORED IN OPEN BASEMENT STORAGE AREA OFF OF PREP AREA WHERE OLD EQUIPMENT AND FURNITURE IS STORED. INSTRUCTED TO PROPERLY STORE/PROTECT COLD FOOD ITEMS AT 40F OR LOWER. MANAGER IMMEDIATELY DENATURED AND DISCARDED FOOD ITEM. APPROX. WT. 60LBS AND VALUE $200. 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 FOOD CART CONTAINING PORK DIM SUM BUNS AND 2 PANS OF PORK DIM SUM FILLINGS IN OPEN BASEMENT UNUSED FURNITURE AND OLD EQUIPMENT STORAGE AREA. FOOD OPENED AND EXPOSED, NOT PROTECTED FROM DUST AND OTHER ELEMENTS. MANAGER MOVED TO PROPER STORAGE AREA AND COVERED TO PROTECT. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN/SANITIZE ALL INTERIOR BOTTOMS OF REFRIGERATION UNITS AND TRACKS OF DOORS WHERE NEEDED.

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: DETAIL CLEAN/SANITIZE FLOOR IN WALK-IN COOLERS/FREEZERS OF FOOD SPILLS AND DEBRIS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN/SANITIZE FLOOR IN WALK-IN COOLERS/FREEZERS OF FOOD SPILLS AND DEBRIS.

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.