WRIGLEYVILLE DOG Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.OBSERVED SOUP STORED IN STEAM TABLE AT TEMPERATURE OF 98.6F; CHEESE FOR NACHOS STORED AT SAME UNIT AT TEMPERATURE OF 97.8F; FOUND COOKED CHICKEN COVERED ON TOP CHARCOAL GRILL(UNIT OFF)AT TEMPERATURE OF 77.3F TO 115.6F.ALSO FOUND GYROS MEAT ROLL PLACE ON WHEN COOKING IS COMPLETE.SPIT UNIT AT TEMPERATURE OF 52.6F-60.9F-AND 66.7F(BROILER SPIT WAS OFF).INTERMITTENT COOKING IS NOT ALLOWED. ONCE THE MEAT ROLL IS PLACED ON THE BROILER SPIT , COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. CRITICAL VIOLATION:7-38-005(A)HOOOO60442-18.POUND 10, VALUE 50.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 7-14-09, REPORT#160777 (#41)NOTED CLUTTER STORED IN MOP SINK .INSTRUCTED TO CLEAN AND REMOVE. KEEP MOP SINK ACCESSIBLE AT ALL TIME.SERIOUS VIOLATION :7-42-090 HOOOO60442-18

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL CARDBOARDS AND NEWSPAPERS THROUGHOUT THE SHELVES, ON TOP COOKING EQUIPMENT. ALSO PAINT ALL RAW WOOD IN PREP FRONT AREA, SURFACE MUST BE SMOOTH AND 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL CARDBOARDS AND NEWSPAPERS THROUGHOUT THE SHELVES, ON TOP COOKING EQUIPMENT. ALSO PAINT ALL RAW WOOD IN PREP FRONT AREA, SURFACE MUST BE SMOOTH AND 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.