UNCLE BEN'S GRILL Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS. OBSERVED FEMALE FOOD HANDLER RINGING THE REGISTER, TURNED AROUND, PUT ON PLASTIC GLOVES, PUT BREAD INTO THE TOASTER, AND REMOVED TOAST. THE SAME FEMALE WAS PULLING HER SLEEVES UP HER ARM WITH PLASTIC GLOVES ON AND HANDLING BREAD & TOAST AGAIN. ALSO A MALE FOOD HANDLER TOOK A MOP TO THE REAR STORAGE AREA AND THEN CAME BACK TO ASSIST A CUSTOMER AND GOT A CUP OF COFFEE WITHOUT WASHING HANDS. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 3LBS. COOKED CHIRIZO-60.0F.2LBS. COOKED SAUSAGE-70.0F-75.0F.5LBS. ITALIAN BEEF-50.0F.6CS. 30 DOZ. RAW SHELLED EGGS-58.0F-60.0F.30LBS. COOKED POTATO-60.0F.INSIDE OF BOTH GLASS REACHES IN COOLERS. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW.APPX. 310 LBS.$454.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY REMINDER ON MENU BOARD AND ALL ITEMS ASTERISKED ON TABLE MENU OF CONSUMING RAW AND UNDERCOOKED FOODS. MUST CORRECT, PROVIDE, AND MAINTAIN. (PRIORITY FOUNDATION 7-38-005)

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURES OF FRONT AND REAR GLASS 2-DOOR GLASS REACHING COOLERS AT 60.0F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNITS. ONCE REPAIRED.EMAIL: FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST REMOVE ICE SCOOP FROM TOP OF REACH IN FREEZER AND STORE IN A CLEAN CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

GLOVES USED PROPERLY - Comments: OBSERVED IMPROPER USAGE OF PLASTIC GLOVES BY EMPLOYEES.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON LID, CONTAINER WIDE OPEN WITH A BUCKET TURNED UPSIDE DOWN ON TOP OF IT AND PANS OF GREASE ON GROUND NEXT TO IT. MUST REMOVE GREASE AND FOOD DEBRIS BUILD-UP CLOSE LID AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON LID, CONTAINER WIDE OPEN WITH A BUCKET TURNED UPSIDE DOWN ON TOP OF IT AND PANS OF GREASE ON GROUND NEXT TO IT. MUST REMOVE GREASE AND FOOD DEBRIS BUILD-UP CLOSE LID AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.