Summer House Santa Monica, 1954 N Halsted St, Chicago, IL, USA
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Report date: Aug 29, 2023
37. Food properly labeled; original container
- comments: 3-302. 12-- all bulk food containers including spice containers on cooks line must be labeled with the product common name.
40. Personal cleanliness
- comments: 2-402. 11-- food handlers/preparers with beards must wear effective
37. Food properly labeled; original container
- comments: 3-302. 12-- all bulk food containers including spice containers on cooks line must be labeled with the product common name.
40. Personal cleanliness
- comments: 2-402. 11-- food handlers/preparers with beards must wear effective
beard restraints.
43. In-use utensils: properly stored
- comments: : 3-304. 12--- must provide proper scoops with handles for the bulk food containers.
43. In-use utensils: properly stored
- comments: noted multi-use in-use utensils held in hot water at an inadequate temperature of 127. 4f. Instructed to hold utensils in a minimum temperature of 135f or greater.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: 4-903. 11 (a;b;d)----noted plastic handle on food utensil melted/burned. Must replace. ----must not store beverage/customer napkins in the employee washroom.
45. Single-use/single-service articles: properly stored & used
- comments: : 4-903. 11(a;--- all stored items throughout the facility, in all storage rooms, prep areas, dish room, hot water closet etc. Must be elevated from the floors.
49. Non-food/food contact surfaces clean
- comments: 4-601. 11(b)--- noted dirty food encrusted table top can opener. Instructed to clean after each use. ----exterior of bakery equipment with dirt and food debris. ----interior of the bakery oven dirty with burnt food and grease. ----exterior of bulk food containers inside the walk-in cooler with food debris. Must clean and maintain all. 4-602. 13--- must not use cloth towels as liner for shelving inside coolers.
49. Non-food/food contact surfaces clean
- comments: must not use cardboard as liner for shelving on the cooks line.
51. Plumbing installed; proper backflow devices
- comments: : 4-301. 16--- instructed to install a one compartment prep sink in the front sweets/coffee prep area.
54. Garbage & refuse properly disposed; facilities maintained
- comments: : 5-501. 115--- noted piled wood used for wood burning cooking grill on the grounds surrounding the outside garbage area. Must store inside the designated wood shed and all other unused items such as buckets, chairs, unused equipment, plastic crates must be removed to prevent pest harboring.
55. Physical facilities installed, maintained & clean
- comments: 6-501. 114--- all unnecessary items stored throughout the rear storage room and hot water closet must be removed from the premises. All other items must be stored elevated and organized. 6-201. 11--- observed dirty floor drains in several food prep areas and dish room. ---noted dirty floors in the following areas: throughout the bakery, the front sweets prep area, the pizza prep area, along sides of north bar wine cabinet. Must clean all and maintain. ----missing floor baseboard tiles in the rear hallway to the walk-in coolers and on cooks line. Must replace.
Source: chicago.gov
43. In-use utensils: properly stored
- comments: : 3-304. 12--- must provide proper scoops with handles for the bulk food containers.
43. In-use utensils: properly stored
- comments: noted multi-use in-use utensils held in hot water at an inadequate temperature of 127. 4f. Instructed to hold utensils in a minimum temperature of 135f or greater.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: 4-903. 11 (a;b;d)----noted plastic handle on food utensil melted/burned. Must replace. ----must not store beverage/customer napkins in the employee washroom.
45. Single-use/single-service articles: properly stored & used
- comments: : 4-903. 11(a;--- all stored items throughout the facility, in all storage rooms, prep areas, dish room, hot water closet etc. Must be elevated from the floors.
49. Non-food/food contact surfaces clean
- comments: 4-601. 11(b)--- noted dirty food encrusted table top can opener. Instructed to clean after each use. ----exterior of bakery equipment with dirt and food debris. ----interior of the bakery oven dirty with burnt food and grease. ----exterior of bulk food containers inside the walk-in cooler with food debris. Must clean and maintain all. 4-602. 13--- must not use cloth towels as liner for shelving inside coolers.
49. Non-food/food contact surfaces clean
- comments: must not use cardboard as liner for shelving on the cooks line.
51. Plumbing installed; proper backflow devices
- comments: : 4-301. 16--- instructed to install a one compartment prep sink in the front sweets/coffee prep area.
54. Garbage & refuse properly disposed; facilities maintained
- comments: : 5-501. 115--- noted piled wood used for wood burning cooking grill on the grounds surrounding the outside garbage area. Must store inside the designated wood shed and all other unused items such as buckets, chairs, unused equipment, plastic crates must be removed to prevent pest harboring.
55. Physical facilities installed, maintained & clean
- comments: 6-501. 114--- all unnecessary items stored throughout the rear storage room and hot water closet must be removed from the premises. All other items must be stored elevated and organized. 6-201. 11--- observed dirty floor drains in several food prep areas and dish room. ---noted dirty floors in the following areas: throughout the bakery, the front sweets prep area, the pizza prep area, along sides of north bar wine cabinet. Must clean all and maintain. ----missing floor baseboard tiles in the rear hallway to the walk-in coolers and on cooks line. Must replace.
Source: chicago.gov
1.6K
Summer House Santa Monica, North Halsted Street, Chicago, IL, USA
1 year ago •reported by user-kvbd2911
Suspected food poisoning. Symptoms: Diarrhea, Nausea, Vomiting, Cramps, Chills
Suspected source: Fried Chicken
Onset: 3 hours later
Duration: 12 hours
Sick: 2
Additional information: I went yesterday with my sister to grab a quick lunch yesterday and we ordered a crispy chicken sandwich. It arrived crazy fast
Suspected source: Fried Chicken
Onset: 3 hours later
Duration: 12 hours
Sick: 2
Additional information: I went yesterday with my sister to grab a quick lunch yesterday and we ordered a crispy chicken sandwich. It arrived crazy fast
and it was cold overall but were hungry do we ate it without questioning much. After 2-3 hrs we started feeling sick and when we both got home we had to throw up, we felt dizzy and we could also feel the chills in our body. Such a disappointing experience.
| Symptoms: Diarrhea, Nausea, Vomiting, Cramps, Chills, Dizziness
1.6K
Report date: Jun 21, 2022
8. Hands clean & properly washed
- comments: we observed an employee in the dishroom handling dirty dishes/glasses and putting them thru the high temp dish machine (rinsed his hands with water spray) and without proper hand washing, handled and stored clean
8. Hands clean & properly washed
- comments: we observed an employee in the dishroom handling dirty dishes/glasses and putting them thru the high temp dish machine (rinsed his hands with water spray) and without proper hand washing, handled and stored clean
dishes. Must wash hands only at the handwashing sink. Also observed employee at pizza area touching/adjusting face mask and continue to work on pizza dough to make pizza. Must wash hands every possible contamination. The manager corrected the issue. Priority citation :7-38-010,citation issued
16. Food-contact surfaces: cleaned & sanitized
- comments: observed ice/food not protected. Interior of both ice machines upper water reservoir and all ice contact sides and interior of the machine with excessive black slime substance dripping down into the ice cubes at ice bin of the unit. Ice is used for human consumption. Instructed to clean and sanitize the interior of the ice machine throughout. Priority foundation violation 7-38-005 citation issued.
22. Proper cold holding temperatures
- comments: inadequate food temperature: raw chicken trips at temp of 48. 2f; pico de gallo at temp of 49. 2f; cooked pasta at temp of 63. 8f; raw fresh cod at temp of 50f; hamachi at temp of 45. 7f; crab meat at temp of 48f; cabbage mix with carrots and cut green leaves at temp of 52. 5f; in house-made caesar dressing at temp of 50f. Food was stored inside the prep cooler trayline. Must maintain cold food at a temp of 41f or below. Food discarded and denature. Priority violation:7-38-005,citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: prep cooler/trayline at front prep area with air temp of 52. 3f. Tcs foods were stored inside the unit: raw chicken trips at temp of 48. 2f; pico de gallo at temp of 49. 2f; cooked pasta at temp of 63. 8f; raw fresh cod at temp of 50f; hamachi at temp of 45. 7f; crab meat at temp of 48f; cabbage mix with carrots and cut green leaves at temp of 52. 5f; in house-made caesar dressing at temp of 50f. Unit must maintain air temp of 41f or below. Tagged unit 'held for inspection' do not use. Priority violation: 7-38-005,citation issued. On 6-22-2022 repaired
38. Insects, rodents, & animals not present
- comments: outer openings are not protected. A gap of 1/4' to 1' at the bottom of the rear exit door. Repair issues to minimize pest, and insect entry.
43. In-use utensils: properly stored
- comments: in use knife stored behind the prep cooler must be properly protected. Provide a knife rack or a clean tray.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must protect from source of contamination dishes, glasses stored on top dining tables; invert said items
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use duct tape as a means of repair on south wall of pizza area. Remove. Repair issued
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for stored items.
51. Plumbing installed; proper backflow devices
- comments: cold foot handle broken at handwashing sink at north prep area/kitchen. Repair issue on 6-22-2022 sink repaired
Source: chicago.gov
16. Food-contact surfaces: cleaned & sanitized
- comments: observed ice/food not protected. Interior of both ice machines upper water reservoir and all ice contact sides and interior of the machine with excessive black slime substance dripping down into the ice cubes at ice bin of the unit. Ice is used for human consumption. Instructed to clean and sanitize the interior of the ice machine throughout. Priority foundation violation 7-38-005 citation issued.
22. Proper cold holding temperatures
- comments: inadequate food temperature: raw chicken trips at temp of 48. 2f; pico de gallo at temp of 49. 2f; cooked pasta at temp of 63. 8f; raw fresh cod at temp of 50f; hamachi at temp of 45. 7f; crab meat at temp of 48f; cabbage mix with carrots and cut green leaves at temp of 52. 5f; in house-made caesar dressing at temp of 50f. Food was stored inside the prep cooler trayline. Must maintain cold food at a temp of 41f or below. Food discarded and denature. Priority violation:7-38-005,citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: prep cooler/trayline at front prep area with air temp of 52. 3f. Tcs foods were stored inside the unit: raw chicken trips at temp of 48. 2f; pico de gallo at temp of 49. 2f; cooked pasta at temp of 63. 8f; raw fresh cod at temp of 50f; hamachi at temp of 45. 7f; crab meat at temp of 48f; cabbage mix with carrots and cut green leaves at temp of 52. 5f; in house-made caesar dressing at temp of 50f. Unit must maintain air temp of 41f or below. Tagged unit 'held for inspection' do not use. Priority violation: 7-38-005,citation issued. On 6-22-2022 repaired
38. Insects, rodents, & animals not present
- comments: outer openings are not protected. A gap of 1/4' to 1' at the bottom of the rear exit door. Repair issues to minimize pest, and insect entry.
43. In-use utensils: properly stored
- comments: in use knife stored behind the prep cooler must be properly protected. Provide a knife rack or a clean tray.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must protect from source of contamination dishes, glasses stored on top dining tables; invert said items
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use duct tape as a means of repair on south wall of pizza area. Remove. Repair issued
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for stored items.
51. Plumbing installed; proper backflow devices
- comments: cold foot handle broken at handwashing sink at north prep area/kitchen. Repair issue on 6-22-2022 sink repaired
Source: chicago.gov
1.6K
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Source: www.accessdata.fda.gov
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