YUMMY BUFFET Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: FOUND 4 HEADS OF CABBAGE AND 2 CANTALOUPES ALL WITH A BLACK, MOLD-LIKE SUBSTANCE ON THEM. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO MAINTAIN FRESH AND WHOLESOME FOODS AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-005(B).

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED FOODS AT IMPROPER TEMPERATURES-20LBS OF BEEF IN THE WALK IN COOLER AT 50.1F, 25LBS OF COOKED PASTA IN THE 2 DOOR REACH IN COOLER AT 45.5F, AND 10LBS OF COOKED CHICKEN IN THE HOT HOLDING BOX AT 108.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED RAW CHICKEN STORED ABOVE COOKED BEEF IN THE WALK IN COOLER AS WELL AS RAW CHICKEN STORED ABOVE COOKED FISH IN THE 2 DOOR COOLER. OPERATOR CORRECTED BY STORING RAW FOODS ON BOTTOM SHELVES. INSTRUCTED FACILITY TO STORE READY TO EAT FOODS ABOVE RAW FOODS AND ALL RAW MEATS SHOULD BE STORED AND MAINTAINED IN ACCORDANCE WITH THEIR FINAL COOKING TEMPERATURE MEANING HIGHEST TEMPERATURE TO BE COOKED TO GETS STORED ON THE BOTTOM GOING UP TO THE LOWEST FINAL COOKING TEMPERATURE. SERIOUS CITATION ISSUED 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: OBSERVED FISH AND SHRIMP SITTING OUT IN PREP AREAS TO THAW INCORRECTLY. INSTRUCTED FACILITY TO FOLLOW PROPER PROCEDURES AND MAINTAIN: Thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40�F or less, OR under potable running water at a temperature of 70�F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow OR in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. SERIOUS CITATION ISSUED 7-38-005(A).

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 30 MOUSE DROPPINGS UNDER REAR THREE COMPARTMENT SINK AND 10 MOUSE DROPPINGS UNDER THE ICE MACHINE. INSTRUCTED FACILITY TO REMOVE ALL PESTS AND ANY EVIDENCE AND MAINTAIN. RECOMMEND TO CONTACT A LICENSED PEST CONTROL PROVIDER FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 1516164 DATED 1-22-15: VIOLATION 45-"NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE." INSTRUCTED FACILITY TO CORRECT AND MAINTAIN. SERIOUS CITATION ISSUED 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE PREP COOLER CUTTING BOARD BY THE COOKING STATION TO HAVE DEEP, DARK GROOVES. INSTRUCTED FACILITY TO REPAIR/REPLACE AND TO 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 SLIGHT DIRT ACCUMULATION ON THE INTERIOR PORTIONS OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, 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 DIRT AND DEBRIS ON FLOORS THROUGHOUT-IN WALK IN FREEZER, UNDER COOKING AND DISH EQUIPMENT. INSTRUCTED FACILITY TO ROUTINELY CLEAN FLOORS CORNER TO CORNER AND WALL TO WALL AND TO MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAK UNDER THE RIGHT COMPARTMENT OF THE REAR THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO REPAIR 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAK UNDER THE RIGHT COMPARTMENT OF THE REAR THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO REPAIR 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.