Inspection report

General information

Facility name

Old Chicago

Inspection date

Oct 18, 2023

Facility type

Full Service

Year round facility

Yes

Inspection type

Routine

Re-inspection required

Comments

Overall very neat, clean and organized facility. Continue working on overall cleanliness particularly under and behind equipment. Have the 2 door pizza prep unit repaired as it is not holding 41 F or below. Foods move to walk in and new product moved out, rotate foods in this unit until it can be repaired. The walk in freezer has ice build up and may need to be looked at by a refrigeration professional. Rapid cooling will need to be addressed by a standard operating procedure, I will send you a template that covers all areas and you can develop standard operating procedures that work for your facility, send them to me when completed. Monitor food contact surfaces to ensure they are getting all food debris off before putting in clean storage. Get ice buckets hanging upside down. Bar dishwasher does not have the appropriate amount of sanitizer, must sanitize in kitchen until it can be repaired. Make sure bar has test strips and they check sanitizer level every shift. Check sinks in the bathroom as they are not staying on for the minimum of 15 seconds.

Observed violations

18 - 3.31 - Cooling*

Priority

Observation (CORRECTED DURING INSPECTION): Cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria.

Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

06 - 5.4 (a) - Hands - When to Wash*

Priority

Observation (CORRECTED DURING INSPECTION): A food employee failed to wash his or her hands before prior to putting gloves on and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

14 - 7.1 (a) - Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*

Priority

Observation (CORRECTED DURING INSPECTION): Dicer blades, large whisk have debris on them. Ice buckets store right side up.

Correction: Food contact surfaces must be cleaned a minimum of every 4 hours when in use. Recommend spraying off after use and they using a wire brush to get corners clean. Hand ice buckets upside down.

26 - 9.26 - Toxics - Common Name/working Containers of Toxics*

Priority

Observation (CORRECTED DURING INSPECTION): Spray bottles at pizza station are not properly labeled.

Correction: Working containers of toxic items and foods are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

36 - 8.84 - Outer Openings - Protected

Core

Observation: Front door (vertical) and back door on bar side (bottom) have gaps where insects and rodents could enter.

Correction: Replace door sweeps when daylight can be seen both vertically and horizontally.