UNIVERSITY OF CHICAGO Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 8LBS OF COOKED RICE AT IMPROPER TEMPERATURES NOTED BETWEEN 119-122 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 DEGREES F AND ABOVE. ALSO NOTED APPROXIMATELY 8LBS OF SLICED TOMATOES,SHREDDED CHEESE, SOUR CREAM,GUACAMOLE, AND CORN SALAD AT IMPROPER TEMPERATURES RANGING BETWEEN 51-65 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. 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.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: NO DETERGENT BEING USED AT THE DISH MACHINE. INSTRUCTED TO USE A SUITABLE DETERGENT AT THE DISH MACHINE DURING THE WASH CYCLE. CRITICAL CITATION ISSUED 7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

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 INSECTS AND RODENTS ON SITE. NOTED APPROXIMATELY 30-35 MICE DROPPINGS SCATTERED THROUGHOUT THE REAR STORAGE CAGES AND IN STORAGE CABINETS IN THE EINSTEIN BAGEL PREP AREA. ALSO NOTED APPROXIMATELY 10 SMALL FLIES IN THE REAR DISH WASHING AND STORAGE AREAS. MUST REMOVE EVIDENCE OF INSECTS AND RODENTS, SANITIZE AFFECTED 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (CHICKEN,RICE,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN COOKING EQUIPMENT AND VENTILATION AS NEEDED THROUGHOUT ALL PREP AREAS. ALSO DETAIL CLEAN THE INTERIOR OF STORAGE CABINETS IN THE EINSTEIN BAGEL PREP AREA. MUST REMOVE DUST BUILD UP ON THE LIGHT SHIELDS ABOVE THE FRONT SERVICE LINE.

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: MUST DETAIL CLEAN COOKING EQUIPMENT AND VENTILATION AS NEEDED THROUGHOUT ALL PREP AREAS. ALSO DETAIL CLEAN THE INTERIOR OF STORAGE CABINETS IN THE EINSTEIN BAGEL PREP AREA. MUST REMOVE DUST BUILD UP ON THE LIGHT SHIELDS ABOVE THE FRONT SERVICE LINE.

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.