UNITED GRILL Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE MACHINE LOCATED IN KITCHEN WITH A BUILD-UP OF BLACK AND BROWN SUBSTANCE ON INTERIOR SHIELD AND SURFACES. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER THAT MEASURES INTERNAL TEMPERATURES OF COLD TCS FOODS. NOTED TWO METAL STEM THERMOMETERS THAT ONLY MEASURE TEMPERATURES RANGING FROM 50�F - 550�F. INSTRUCTED PERSON IN CHARGE TO PROVIDE A PROBE STEM THERMOMETER THAT MEASURES BOTH COLD (41�F & BELOW) AND HOT TEMPERATURES TO MONITOR THE INTERNAL FOOD TEMPERATURE OF BOTH HOT AND COLD TCS FOODS THAT ARE COOKED, COOLED, SERVED, AND DELIVERED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 MOUSE DROPPINGS ON THE FLOOR OF THE EAST STORAGE ROOM WHERE THE WALK-IN COOLER IS. MANAGEMENT INSTRUCTED TO REMOVE ALL RODENT DROPPINGS AND CLEAN AND SANITIZE ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED YELLOW WIPING CLOTHS HANGING FROM HANDLES IN THE KITCHEN. INSTRUCTED TO HOLD ALL WIPING CLOTHS IN PROPER SANITIZING BUCKETS WITH PROPER SANITIZING SOLUTION IN BETWEEN USE

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED YELLOW WIPING CLOTHS HANGING FROM HANDLES IN THE KITCHEN. INSTRUCTED TO HOLD ALL WIPING CLOTHS IN PROPER SANITIZING BUCKETS WITH PROPER SANITIZING SOLUTION IN BETWEEN USE

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.