UNIVERSITY OF CHICAGO Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 17 LBS OF RAW EGGS,COOKED HAM AND COOKED PASTA AT IMPROPER TEMPERATURES RANGING BETWEEN 48-61.5 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF RODENTS ON SITE. NOTED APPROXIMATELY 40-45 MICE DROPPINGS SCATTERED ALONG SIDE AND BEHIND THE ICE MACHINE IN THE HARVEST PREP AREA,ON INTERIOR OF CABINET UNDER DESSERT STATION,UNDER THE THREE COMPARTMENT SINKS IN THE HARVEST AND KOSHER PREP AREAS,UNDER THE REACH IN COOLER,INSIDE OF CABINETS,INSIDE THE FLOOR DRAIN AND BEHIND THE COOK LINE IN THE KOSHER PREP AREA,IN THE REAR DISHWASHING AREA NEAR DISH MACHINE,ALONG WALLS AND ON THE INTERIOR OF STORAGRE CABINET. MUST REMOVE DROPPINGS,SANITIZE EFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN DUST ON VENTILATION COVERS ABOVE COOK LINE IN THE HARVEST PREP AREA. MUST DETAIL CLEAN COOLERS AND PREP TABLES THROUGHOUT PREP AREAS AS 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN DUST ON VENTILATION COVERS ABOVE COOK LINE IN THE HARVEST PREP AREA. MUST DETAIL CLEAN COOLERS AND PREP TABLES THROUGHOUT PREP AREAS AS 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.