YOLK Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector 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: Inspector 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: Inspector 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: Inspector 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: Inspector 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: Comments: MUST REPAIR OR REPLACE VENTILATION NOT WORKING AT HOOD OF COOKING EQUIPMENT.

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: Comments: MUST REPAIR OR REPLACE VENTILATION NOT WORKING AT HOOD OF COOKING EQUIPMENT.

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.