WELLS STREET POPCORN Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED, AND NO CERTIFICATES POSTED IN PUBLIC VIEW. OBSERVED POPCORN BEING PREPARED ON SITE DURING INSPECTION. ONLY A COPY OF A CERTIFICATE IS PRESENT. INSTRUCTED THAT ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATES MUST BE POSTED ON SITE, IN PUBLIC VIEW, AT ALL TIMES. SERIOUS VIOLATION: 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #1970673 DATED 11/1/16 NOT CORRECTED: #38- INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK, WITH HOT AND COLD WATER UNDER CITY PRESSURE, IN THE FRONT POPCORN PREP AREA WHERE LARGE SPINNING KETTLE IS LOCATED AND POPCORN IS DISPENSED PER CUSTOMER ORDER. MUST CORRECT. SERIOUS VIOLATION: 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN DARK PARTICULATE MATTER ACCUMULATING AROUND THE GREASE TRAP. MUST REPAIR FLOOR IN REAR OFFICE/STORAGE AREA WHERE GAPS ARE FORMING BETWEEN FLOOR BOARDS. MUST REPAIR BASEMENT TRAP DOOR WHERE GAPS AND DIVOTS ARE FORMING ON THE LID AND CAUSING DEBRIS AND DIRT TO ACCUMULATE WITHIN THEM. ALL FLOORS MUST BE MAINTAINED TO BE SMOOTH AND EASILY CLEANABLE. MUST NOT STORE BOXES OF PREPPED POPCORN ON FLOOR IN LOBBY AREA. MUST STORE ALL FOOD AT LEAST 6 INCHES OFF THE FLOOR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE MOP INVERTED OR AT LEAST 6 INCHES OFF THE FLOOR WHEN NOT IN 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE MOP INVERTED OR AT LEAST 6 INCHES OFF THE FLOOR WHEN NOT IN 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.