YOLK Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPEARTURE OF 2- DOOR PREP COOLER AT 50.0F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

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 IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS STORED IN ABOVE MENTIONED COOLER SUCH AS 2LB.DICED HAM 51.9F,4LBS. DICED SAUSAGE 54.9F,5LBS. CANADIAN BACO 52.3F,7LBS. CORNED BEEF HASH 51.5F,8LB. HAM STEAKS 52.8F,3.5 LBS POT ROAST 50.8F,3LBS. DICED TOMATOES 52.9F,3.5 LBS. DICED SAUSAGES 51.4F,5LBS.EGG WHITES 46.0F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.41LBS. $143.(CRITICAL 7-38-005A)

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 OUTSIDE GREASE CONTAINER LID IN POOR REPAIR ,LID IS BENT IN THE UPRIGHT POSITION LEAVING A OPENING ENOUGH FOR RODENT ENTRY AND LID ENCRUSTED WITH GREASE AND FOOD DEBRI.MUST REMOVE GREASE AND FOOD DEBRI AND REPAIR OR REPLACE THE LID TO BE TIGHT FITTING.(SERIOUS 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A SPLASH GUARD ON BOTH SIDES OF HAND SINK IN COFFEE AREA.MUST REPAIR OR REPLACE DAMAGED LID ON FOOD STORAGE CONTAINER,MISSING HANDLE ON LID OF STEAM TABLE AND ON REAR REACH IN DAIRY COOLER,WORN DOOR GASKET ON FAR LEFT 2- DOOR PREP COOLER.MUST REMOVE FOIL FROM SURFACES IN PREP AREA.

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 GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TABLES,PREP TABLES,INTERIOR OF OVEN,ICE MACHINE INTERIOR PARTS,EXTERIOR OF DISH MACHINE,FAN GUARD COVERS IN WALK IN COOLER.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF ALL COOKING EQUIPMENT,DISH MACHINE AREA,DRY FOOD STORAGE AREA AND FLOOR MATS.MUST GROUT THE FLOOR IN PREP AREAS, DISH WASHING AREA AND DISH MACHINE AREA.

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: MUST REPAIR OR REPLACE DAMAGED WALLS IN REAR PREP AREA AND DISH AREA.MUST CLEAN DUST FROM CEILING IN WALK IN COOLER,WALLS IN PREP AND DISH WASHING AREAS,VENTILATION VENTS,LIGHT SHIELDS WHERE NEEDED.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS AND WINDOW SILLS IN DINING AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE VENTILATION NOT WORKING AT HOOD OF COOKING EQUIPMENT.MUST REMOVE DRAINLINE FROM INSIDE OF HAND SINK IN COFFEE STATION AREA

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE VENTILATION NOT WORKING AT HOOD OF COOKING EQUIPMENT.MUST REMOVE DRAINLINE FROM INSIDE OF HAND SINK IN COFFEE STATION AREA

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.