WEST TOWN BAKERY & DINER Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED RED POTATOES STORED BY THE GRILL AT TEMP OF 50.6F-55.7F AND 56F.ITEMS WAS COOKED ON 3-21-16.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.POUNDS 10,VALUE 10 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED. ALSO OUTSIDE SHAD GARBAGE AREA NOT MAINTAINED. GROUND AROUND AND UNDER THE GARBAGE CONTAINERS WITH GRIMES,DEBRIS,FOOD AND OTHER ITEMS.NEED TO CLEAN AND MAINTAIN. WASTE OIL CONTAINER WITH EXCESS SOLID AND LIQUID WASTE OIL ON TOP THE CONTAINER WHICH DRIPPED ON GROUND. EXCESS OIL ON GROUND IN FRONT AND UNDER THE SAID CONTAINER. WASTE OIL CONTAINER MUST BE FREE OF ANY HARDENED OR EXCESSIVE GREASE. KEEP WASTE OIL CONTAINER AND GROUND CLEAN AT ALL TIME. SERIOUS VIOLATION: 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-22-15,REPORT#1454032 #32-CUTTING BOARDS IN POOR REPAIR. DISCOLORED, DEEP CUTS MUST REPLACE AND MAINTAIN AT ALL TIMES #33-COOKING EQUIPMENT AND INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34-FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UNDER AND AROUND EQUIPMENT. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES. #38-HOOD VENTIALTION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #40- ALL REACH IN COOLERS MUST HAVE THERMOMETERS VISIBLE AT ALL TIMES. MUST CORRECT AND MAINTAIN SERIOUS VIOLATION:7-42-090 WE(MANAGER AND MYSELF)OBSERVED TODAY THE SAME VIOLATIONS

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DIRTY PLASTIC STRINGS ARE USED ON METAL SHELVES TO HOLD CLEAN CUTTING BOARDS AND MULTI USE UTENSIL,IN DISH ROOM AREA.INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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: INTERIOR OF MOP SINK WITH BLACK SLIME,INSTRUCTED TO CLEAN AND MAINTAIN. BLACK SLIME INSIDE THE ICE SCOOP CONTAINER,INSTRUCED TO CLEAN,SANITIZE AND MAITAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED WATER BETWEEN FLOOR TILE IN DISH ROOM,INSTRUCTED TO RE-GROUT

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENT COVERS THROUGHOUT THE PREMISES WITH DUST BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENT COVERS THROUGHOUT THE PREMISES WITH DUST BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.