WEBER GRILL RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED MAIN WALK IN COOLER HOLDING IMPROPER TEMPERATURE OF 51 DEGREES F IN THE PRODUCE AND PREPARED FOODS SECTIONS, WHILE POTENTIALLY HAZARDOUS FOODS WERE STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. MUST REPAIR UNIT TO HOLD 40 DEGREES F OR BELOW. CRITICAL VIOLATION: 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE WALK IN COOLER: COOKED POTATOES, 47-48 DEGREES F, 55 LBS; COOKED BEANS, 47 DEGREES F, 20 LBS; CHEESE, 46-48 DEGREES F, 108 LBS; ASSORTED COOKED VEGETABLES, 46-49 DEGREES F, 63 LBS; ASSORTED DAIRY OR ANIMAL BASED SALAD DRESSINGS/SAUCES, 46-48 DEGREES F, 45 LBS; SOUPS, 48-54 DEGREES F, 30 LBS; COOKED PASTA, 49-50 DEGREES F, 6 LBS; MILK PRODUCTS, 48 DEGREES F, 35 LBS; EGGS, 48 DEGREES F, 50 LBS; SOUR CREAM, 45 DEGREES F, 24 LBS; CHICKEN, 48 DEGREES F, 4 LBS; BEEF, 47-48 DEGREES F, 10 LBS; PORK, 49 DEGREES F, 45 LBS. INSTRUCTED THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES F OR BELOW AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED $2000 WORTH OF PRODUCT. CRITICAL VIOLATION: 7-38-005(A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED OPEN CONTAINERS OF CONDIMENTS, GARNISHES AND CHIPS STORED ON THE SERVER'S SIDE OF THE COOK LINE, WHICH IS COMPLETELY OPEN TO THE DINING ROOM AND CUSTOMER PATHWAY TO REAR DINING ROOM AND RESTROOMS. INSTRUCTED THAT ALL FOOD MUST BE PROTECTED DURING STORAGE AND SERVICE. OPERATOR RELOCATED ALL ITEMS TO BE STORED WITHIN CLOSED COOLERS. SERIOUS VIOLATION: 7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS THROUGHOUT PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE/RESURFACE CUTTING BOARDS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUST ACCUMULATION ON FAN COVER IN PRODUCE SIDE OF WALK IN COOLER. MUST DETAIL CLEAN AND MAINTAIN.

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: OBSERVED DUST ACCUMULATION ON FAN COVER IN PRODUCE SIDE OF WALK IN COOLER. MUST DETAIL CLEAN AND MAINTAIN.

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.