WINDY CITY AT ADAMS VILLAGE
PASSFriday, September 7, 2012 at 5:09 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
clean & sanitize the can opener all parts--
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
21-3-304.14
Wiping Cloths Clean Sanitize
store the wiping cloths in a sanitizing solution between use -set up 2 seperate buckets- bucket for cloths use on RAW food contact surfaces -example = cloths use when cutting raw chicken - & bucket for cloths used on READY TO EAT food contact surfaces - example = cloths used when cuttin salad ingredients -LABEL buckets RAW & RTE ( ready to eat ) OR use RED bucket for RAW & WHITE bucket for RTE- change solution at least every 4 hours-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
CLEAN 2 mop buckets of heavy grime--CLEAN or remove yellow ladder--CLEAN handsink of built-up soil--CLEAN the door gaskets of the loe reach-in refriges* *spread gaskets & remove build-up of crumbs--
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
CLEAN walls through-out kitchen & side room of built-up soil- CLEAN walls of stairway to basement CLEAN the grey door to outside of heavy soil-- HOOD / VENT cleaning service tag not up to date- PROVIDE service--CLEAN square vent over pizza oven of built-up soil--
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
SIDEWALK -AT PARKING LOT SIDE--sidewalk is stained with heavy amount of grease spills ( black stains ) CLEAN side walk --
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.