YOLK Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN DOOR GASKET ON THE 2-DOOR PREP COOLER ON THE RIGHT. CUTTING BOARDS IN NEED OF REPAIR OR REPLACING. INSTRUCTED TO REPAIR DOOR GASKET AND CUTTING BOARDS 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: OBSERVED INTERIOR SURFACE OF PREP COOLERS IN THE FRONT AND REAR PREP AREAS NOT CLEAN. MOUNTED CAN OPENER IN REAR PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL 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: OBSERVED FLOORS IN THE FOLLOWING AREAS NOT CLEAN WITH FOOD AND DIRT ACCUMULATION. WALK IN FREEZER, UNDER 3-COMP SINK IN REAR. ALSO, THE FLOOR DRAIN BEHIND THE FRONT COUNTER IS NOT CLEAN.

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: OBSERVED DAMAGED CEILING TILES IN THE REAR PREP AREA. KITCHEN HOOD AND FILTERS IN THE REAR PREP AREA HAVE EXCESSIVE DUST ACCUMULATION. CEILING VENT IN MENS AND WOMENS TOILET ROOMS HAVE EXCESSIVE DUST ACCUMULATION. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT ABOVE THE 3-COMP SINK IN REAR PREP AREA. CRACKED, MISSING, AND UNKNOWN DEBRIS IN LIGHT SHIELDS THROUGHOUT THE REAR PREP AREA. INSTRUCTED TO INSTALL WORKING LIGHT, REPAIR LIGHT SHIELDS, CLEAN AND MAINTAIN ALL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAK AT PIPE UNDERNEATH THE 3-COMP SINK IN THE REAR. LOOSE FAUCET AT DUMP SINK NEXT TO THE 3-COMP SINK IN REAR. INSTRUCTED TO REPAIR LEAK AND FAUCET 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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINEN BEING STORED IMPROPERLY THROUGHOUT THE FRONT AND REAR PREP AREAS. INSTRUCTED TO EITHER DISCARD ,OR STORE IN SANITIZER BUCKET WHILE NOT IN USE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINEN BEING STORED IMPROPERLY THROUGHOUT THE FRONT AND REAR PREP AREAS. INSTRUCTED TO EITHER DISCARD ,OR STORE IN SANITIZER BUCKET WHILE NOT IN USE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.