YOLK Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THREE PREP COOLERS IN THE KITCHEN ACROSS FROM COOKING EQUIPMENT AT IMPROPER AIR TEMPERATURE: SMALL COOLER BY THE WEST WALL OF THE KITCHEN AT TEMP OF 59.3F TO 60F;NEXT PREP COOLER AT TEMP OF 52.5 TO 53F THE LAST COOLER BY THE KITCHEN DOOR AT TEMP OF 52.3F 53.6F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE MENTIONED COOLERS:RAW HAMBURGERS PATTIES ,FRESH SALMON,COOKED THREE MEAT ETC.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNITS "HELD FOR INSPECTION" DO NOT USE. OTHER UNITS ON SITE AND IN THE KITCHEN WITH AIR TEMP OF 40F AND BEOW 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: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THREE MENTIONED COOLERS AT IMPROPER TEMPERATURE: VARIOUS KIND OF SHREDDED CHEESE AT TEMP OF 49.1F TO 50.7F; FRESH SALMON AT TEMP OF 56.3F; RAW HAMBURGER PATTIES AT TEMP OF 52.6F TO 56F; SLICE HAM STEAK AT TEMP OF 53.9F; POT ROAST AT TEMP OF 53.8F; BEEF AT TEMP OF 50F; LIQUID EGGS AT TEMP OF 44.8F; FRESH EGGS AT TEMP OF 49.7F; CORNED BEEF AT TEMP OF 56.1F; GUACAMOLE AT TEMP OF 59.7F TO 60.4F; GOAT CHEESE AT TEMP OF 53.8F. BLACK BEANS 58F.FOOD MENTIONED WAS DISCARDED AND DENATURED BY THE EMPLOYEE. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 50,VALUE 200-250. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED KNIVES STORED BETWEEN COOLER AND BETWEEN WALL AND EXPOSED HAND SINK.KNIVES RACK IS NEED TO BE STORED IN PREP AREA. EXCESS ICE BUILD-UP ON PIPE FROM CONDENSER UNIT INSIDE THE WALK-IN FREEZER(ICE WAS ALSO ON TOP FOOD).INSTRUCTED TO REPAIR CAUSE

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: INTERIOR OF DEEP FRYER WITH GREASE NEED TO CLEAN 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: MISSING GROUT BETWEEN FLOOR TILES IN THE KITCHEN UNDER THE MATS,IN FRONT THREE COMPARTMENT SINK AND IN FRONT OF DISH MACHINE.EXCESS WATER AND DEBRIS BETWEEN MENTIONED FLOOR TILES

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING GROUT BETWEEN FLOOR TILES IN THE KITCHEN UNDER THE MATS,IN FRONT THREE COMPARTMENT SINK AND IN FRONT OF DISH MACHINE.EXCESS WATER AND DEBRIS BETWEEN MENTIONED FLOOR TILES

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.