TWEET Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED CHICKPEAS STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 54.1F TO 54.6F, PRODUCT HAD A LABEL WITH DATE OF 2-23-14.PRODUCT DISCARDED AND DENATURED, POUDS 1,VALUE3. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE. 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: FOOD NOT PROTECTED DURING STORAGE AND DISPLAY.OBSERVED UNCOVERED SLICED COFFEE CAKE ON SERVING PLATES STORED ON TOP THE FRONT COUNTERS IN PUBLIC VIEW. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.BLACK SUBSTANCE ON FRONT WHITE PANEL,IN BOTTOM ICE STORAGE BIN. ALSO THE FRONT WHITE PANEL IS IN POOR REPAIR,BROOKED. INSTRUCTED TO CLEAN AND SANITIZE UNIT AND REPLACE BROKEN WHITE PANEL. SLICED CAKE WAS REMOVED. 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED KNIFE STORED BETWEEN THE DISPLAY COOLER AND PREP. TABLE, IN THE KITCHEN PREP LINE. INSTRUCTED TO PROVIDE A KNIFE RACK. PEELING PLASTIC AND RUSTY SHELVES WERE OBSERVED INSIDE THE WALK-IN COOLER IN LOWE LEVEL STORAGE AREA. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. CARD BOARD IS STORED INSIDE THE PANEL OF TOP PART OF ICE MACHINE. INSTRUCTED TO REMOVE AND PROVIDE PANEL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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: GREASE BUILD-UP INSIDE THE DEEP FRYER.CLEAN AND MAINTAIN. ICE BUILD-UP INSIDE THE TWO DOOR REACH-IN FREEZER IN KITCHEN INSTRUCTED TO REMOVE ICE.GREASE ON PIPE BEHIND THE COOKING EQUIPMENT INSTRUCTED TO CLEAN 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: BUILD-UP GREASE AND FOOD DEBRIS ON FLOOR UNDER THE COOKING EQUIPMENT,UNDER THE THREE COMPARTMENT SINKS,BEHIND THE GREASE TRAP,UNDER THE SHELVES AND UNDER THE ICE MACHINE IN THE FRONT STORAGE OF THE KITCHEN.. DEBRIS BEHIND THE WASH MACHINE,CORNERS AND ALONG WALLS INSTRUCTED TO CLEAN AND MAINTAIN AREA MENTIONED.

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: BUILD-UP GREASE AND FOOD DEBRIS ON FLOOR UNDER THE COOKING EQUIPMENT,UNDER THE THREE COMPARTMENT SINKS,BEHIND THE GREASE TRAP,UNDER THE SHELVES AND UNDER THE ICE MACHINE IN THE FRONT STORAGE OF THE KITCHEN.. DEBRIS BEHIND THE WASH MACHINE,CORNERS AND ALONG WALLS INSTRUCTED TO CLEAN AND MAINTAIN AREA MENTIONED.

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.