Whirlyball Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL DRY FOOD CONTAINERS AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL DRY UTENSILS,POT,PANS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT ACCUMULATION OF DUST AND POSSIBLE CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RIPPED OFF RUBBER GASKET OF THE 2 DOOR REACH IN COOLER IN THE KITCHEN 1ST FLOOR. MUST REPAIR AND MAINTAIN.

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: MUST CLEAN AND AND SANITIZE INTERIOR PANEL RIGHT SIDE OF THE ICE MAKER, EXPOSED HAND SINK IN THE PREP AREA, AND THE BOTH MOP SINK AND MAINTAIN. CLEAN AND SANITIZE INTERIOR BOTTOM SHELVE OF THE PREP CCOLERS AND REACH IN FREEZER(WITH FOOD CRUMBS/DEBRIS 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BEHIND THE COOLERS AND ICE BINS IN BOTH BARS 1ST AND 2ND FLOOR NEEDS DETAIL CLEANING AND MAINTAIN. FLOOR DRAIN BEHIND BOTH BARS NEEDS DETAIL CLEANING AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BEHIND THE COOLERS AND ICE BINS IN BOTH BARS 1ST AND 2ND FLOOR NEEDS DETAIL CLEANING AND MAINTAIN. FLOOR DRAIN BEHIND BOTH BARS NEEDS DETAIL CLEANING AND MAINTAIN.

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.