YOLK Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2 REFRIGERATORS ON COOKING LINE NOT MAINTAINING PROPER TEMPERATURE AT 52.0F AND 53.0F. REFRIGERATORS WERE TAGGED. 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 POTENTIALLY HAZARDOUS FOOD WITHIN REFRIGERATORS AT IMPROPER TEMPERATURES INCLUDING 4.5 LBS OF BACON AND SAUSAGE VALUED AT $40 AT 52.8F, 3.5 LBS OF ASSORTED CHEESES VALUED AT $43 AT 49.2F, 3LBS OF LOX VALUED AT $50 AT 53.3F, 10LBS OF BURGER PATTYS VALUED AT $35 AT 52.6F, 10LBS OF SLICED ORANGES VALUED AT $15. ALL FOOD WAS DISCARDED AND DENATURED. 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: OBSERVED EXTERIOR GREASE CONTAINER UNCLEAN WITH EXCESS GREASE ON COVER. OBSERVED DUMPSTER WITH COVER UNABLE TO CLOSE. DUMPSTER HAS BAD ODOR AND NEEDS MUST BE CLEANED OR REPLACED. GARBAGE NEEDS TO BE PUSHED DOWN SO THAT COVER CAN CLOSE AT ALL TIMES AND DUMPSTER IS RODENTPROOF. MAINTAIN GARBAGE AREA. SERIOUS VIOALTION 7-28-020

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVBED DOOR OF WALK IN COOLER UNABLE TO CLOSE SOMPLETLY. MUST REPAIR SEAL AND LATCH OF DOOR SO THAT DOOR OF WALK IN COMPLETLY CLOSES AND SEALS AT ALL TIMES. 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: OBSERVED THE FOLLOWING AREAS UNCLEAN FAN GUARDS WITHIN WALK IN, INTERIO OF ICE MACHINE WITH DIRT BUILD UP ON INTERIOR WHERE ICE IS STORED. CLEAN AND MAITNAIN THESE FOLLOWING AREAS

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED MISSING VENTS AT HOOD ON COOLING LINE. REPLACE AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETERS WITHIN REFRIGERATORS. MUST INSTALL EASILY READABLE CONSPICUOUS THERMOMETERS WITHIN ALL REFRIGERATION UNITS SO THAT REFRIGERATORS CAN BE CHECKED OFTEN TO INSURE THEY ARE OPERATING AT 40F OR LESS AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ALOT OF DIRTY WIPING CLOTHS ON COUNTER WHERE COOKS ARE WORKING. CLOTHS NEED TO BE KEPT WITH SANITIZER BUCKETS WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ALOT OF DIRTY WIPING CLOTHS ON COUNTER WHERE COOKS ARE WORKING. CLOTHS NEED TO BE KEPT WITH SANITIZER BUCKETS WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.