TWEET Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A PINK AND A CLOUDY WHITE SUBSTANCE BUILT UP ON THE UPPER COMPARTMENT WATER RESERVOIR, ICE CHUTE, AND WATER LINES IN DIRECT CONTACT WITH ICE. FOUND THE SAME CLOUDY WHITE SUBSTANCE AND BLACK SPOTTED PARTICLES ON THE ICE STORED IN THE BIN. MANAGEMENT VOLUNTARILY UNPLUGGED MACHINE AND BURNED THE REMAINING ICE. MANAGEMENT INSTRUCTED TO REPLACE MACHINE OR DETAIL CLEAN AND SANITIZE THE INTERIOR CONTACT SURFACES TO REMOVE ALL DISCOLOARTIONS AND MOLD LIKE SUBSTANCES. SERIOUS VIOLATION 7-38-005A

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 25 DROPPINGS IN THE SMALL CLOSET IN THE KITCHEN WHERE THE WASHER/DRYER UNIT IS STORED AND APPROXIMATELY 10-15 DROPPINGS IN THE REAR MOP SINK CLOSET. INSTRUCTED TO REMOE, CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE RODENT ACTIVITY. SERIOUS VIOLATION 7-38-020

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 FOOD CONTAINERS STORED UNDER THE PREP TABLE IN THE KITCHEN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVERS IN ALL REFRIGERATION UNITS ON PREMISES TO REMOVE DUST BUILDUP.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE BROKEN GASKET ON THE 2-DOOR PREP COOLER TO THE LEFT OF THE COOKING EQUIPMENT TO PROVIDE A PROPER SEAL FOR THE DOOR 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE BROKEN GASKET ON THE 2-DOOR PREP COOLER TO THE LEFT OF THE COOKING EQUIPMENT TO PROVIDE A PROPER SEAL FOR THE DOOR 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.