Product: Baked

“I was feeling well until a friend and I ate 3-4 spoons of the Ben&Jerry's "Half Baked" ice cream. Hours after both of us started to feel sick, and it has been three days already with no improvement. We haven't eaten more ice cream since and both of us have... See More the same symptoms. We believe it could be related to the fudge brownie bites or some other ingredient that is causing intolerance ”

“Report date: Jun 26, 2020
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no employee health policy on site at the time of inspection. Instructed to obtain and maintain. Priority foundation violation #7-38-010. No citation issued

5. Procedures for responding to vomiting and diarrheal events... See More
- comments: observed no clean-up of vomiting and diarrhea procedure and clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005

10. Adequate handwashing sinks properly supplied and accessible
- comments: noted no hot running water at public bathroom hand wash sinks. Temperature of water was 88. 5f at the time of inspection. Instructed to have hot and cold running at all hand wash sinks. Priority violation 7-38-030(c)no citation issued

21. Proper hot holding temperatures
- comments: observed tcs foods; baked chorizo 108 f, baled pork meats 120 f, at improper temperatures stored in hot holding unit. Manager voluntarily discard & denatured food. Instructed to hold hot tcs foods at 135f or above. Priority violation 7-38-005 no citation issued

23. Proper date marking and disposition
- comments: observed ready to eat, temperature control for safety foods (pork, chorizo, salsa)not properly dated , stored longer than 24 hours in coolers. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Priority foundation violation. No citation issued. 7-38-005

29. Compliance with variance/specialized process/haccp
- comments: found chorizo sausage made on site without approved process. Must obtain chicago department of public health approval or a product assessment (haccp). Operator voluntarily removed all chorizo from sales floor. Priority foundation 7-38-005. No citation issued

32. Variance obtained for specialized processing methods
- comments: observed no variance on site for production of chorizo sausage. Must provide and maintain. Priority foundation violation 7-38. 005 no citation issued

40. Personal cleanliness
- comments: observed that employee wore watches and bracelets on hands while working with food. Must remove all jewelry except plain wedding band from hands while working with exposed food

43. In-use utensils: properly stored
- comments: observed tongs and serving utensils stored directly on some food with handles in contact with the food. Must remove and store all utensils with the handles up and away from direct contact with food, in-between usage. -

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed torn rubber gasket on door to walk in freezer in rear storage. Instructed to repair and/or replace and maintain

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.

51. Plumbing installed; proper backflow devices
- comments: observed no grease interceptor installed on large kitchen 3 compartment sink. Must provide and maintain

51. Plumbing installed; proper backflow devices
- comments: backflow prevention devices not located at cappuccino/espresso machine. Must install backflow prevention devices or air gap between the water supply inlet and the unit so it may be located to be serviced and maintained.

57. All food employees have food handler training
- comments: observed no food handler's training certification from employee. Instructed that all employee's must comply with food handler's training in accordance with the food handling regulation enforcement act.

58. Allergen training as required
- comments: noted certified food managers on duty with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification.

61. Summary report displayed and visible to the public
- comments: no previous inspection summary report posted on site from 10-24-19,report #2320366. New summary report given and posted priority foundation violation: 7-42-010(b),no citation issued

Source: chicago.gov ”

“Report date: Jun 23, 2020
2. City of chicago food service sanitation certificate
- comments: observed no city of chicago certified food manager with current certification on site during the inspection while the temperature control for safety foods (chicken) has been stored. Instructed a city of chicago certified food manager... See More must be on site at all times foods are being prepared and served. Priority foundation violation 7-38-012. No citation issued

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed facility missing employee hand washing signage when returning to work from restroom. Informed person in charge to obtain and maintain signage

23. Proper date marking and disposition
- comments: observed ready to eat, temperature control for safety foods (chicken, salsa, baked ribs)not properly dated , stored longer than 24 hours in coolers. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Priority foundation violation. No citation issued. 7-38-005

39. Contamination prevented during food preparation, storage & display
- comments: observed exposed sewage pipes above basement food storage (ice machine). Overhead exposed drainage waste water pipes coming from the 1st floor areas. The said pipes where noted to manager must be encased smooth surface (soffit) durable material and maintain

39. Contamination prevented during food preparation, storage & display
- comments: no splash guard on kitchen exposed hand sink and food prep-storage table with food plates. Must install and maintain a washable splash guard

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed use of unwrapped straws in bar area. Single-service and single-use articles and cleaned and sanitized utensils shall be handled,displayed and dispensed so that contamination of food and lip contact surfaces is prevented

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed torn rubber gasket on door to reach under prep cooler in rear kitchen and observed dirty and ripped door gasket on door to walk in cooler. Instructed to repair and/or replace and maintain

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed no chemical test strip kit on site at the time of inspection to test concentration of sanitizer in 3 compartment sink and bar sink. Instructed to have a test strip kit on site at all times to properly monitor the strength of the sanitizer. Priority foundation. 7-38-005 no citation issued

51. Plumbing installed; proper backflow devices
- comments: observed no backflow prevention installed on hose used for washing floors in basement. Mast provide and maintain.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: must provide toilet room receptacle with cover for sanitary napkins in lady's bathroom

55. Physical facilities installed, maintained & clean
- comments: observed stained ceiling tiles over food prep tables in rear kitchen area

Source: chicago.gov ”

“Both myself and my mother had a salad, baked potato and steak and left with immediate diarrhea. ”

“Yesterday around 11:30am, I ate at a Chinese buffet (won't name it because I don't fully know if it caused the poisoning). I regularly eat there and don't have problems, and everything seemed very fresh. At 7:30PM, I made a baked bean dish at home. By 8am this morning, I... See More experienced very watery and horrendous-smelling diarrhea that has gone on every half hour for six hours and counting. I had to leave work after a half day. No other symptoms, just nonstop diarrhea, and I don't know what food caused this. ”

“I’d eaten two pieces of baked chicken about an hour or so before I went there with my friend. I got a small Strawberry Kiwi smoothie and within 30 minutes of drinking it, my stomach was hurting. I had a bowel movement once and then another hour or so and... See More I started having diarrhea. ”

“I ate there on June 9th. A few hours later I began to have severe cramps nausea and diarrhea which lasted through the night and even into the next day. I had ordered the lemon pepper whitefish meal, fried okra, and baked potato. I only ate maybe a third of... See More the fish because it was so very salty and greasy. I sti feel badly even though diarrhea has stopped. I got the pedialyte and have been drinking it to replace the electrolytes I lost. ”

“Last night I made a salmon burger baked in over 400 degrees -10 mins on each side. I ate one burger without
bun. 20 mins later I had stomach cramps that were extremely painful. Now is 12:00 next day still nausea.
very tasty in my freezer very strong in order. ”

“Report date: Jun 10, 2020
5. Procedures for responding to vomiting and diarrheal events
- comments: procedure/plan for responding to vomiting and diarrheal events in place but has has kit/clean-up items as outlined in policy. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer/spray that kills... See More norovirus). Priority foundation violation 7-38-005,no citation issued.

22. Proper cold holding temperatures
- comments: observed improper cold holding temperatures of (tcs foods) inside of the walk-in-cooler: observed chicken at 55. 1 f-58. 5 f,baked potatoes at 55. 1 f,yogurt at 60. 1 f. Management voluntarily discarded approximately 30#'s of food worth $350. 00. Priority violation 7-38-005,no citation issued. � (cos )

29. Compliance with variance/specialized process/haccp
- comments: observed 2 containers of yogurt in walk-in-cooler made on site approximately 20 lbs of yogurt. Haccp plan/variance not on site. Management voluntarily discarded yogurt at this time. Instructed to discontinue process immediately and contact cdphfood@cityofchicago. Org. * a variance requires cdph review and approval. Priority foundation violation 7-38-005,no citation issued - cos

32. Variance obtained for specialized processing methods
- comments: observed facility not meeting compliance with variance,specialized process yogurt is being made on premises with out a haccp and variance on site issued by regulatory authority. Must provide and maintain as required. Priority foundation violation 7-38-005,no citation issued.

38. Insects, rodents, & animals not present
- comments: observed 2 live cockroaches crawling on corner wall behind the pot/pan kitchen rolling rack at side storage area. Instructed to detail clean and sanitize all affected areas and pest control service is now reccomended. Priority foundation violation 7-38-020(a),no citation issued today.

39. Contamination prevented during food preparation, storage & display
- comments: instructed to install a splash guard on the left side of the exposed hand sink due to location (very close o the table with rice cooker).

41. Wiping cloths: properly used & stored
- comments: wiping cloth for wiping the prep table, chopping board, coolers must be stored on a bucket with sanitizing solution in between uses.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards with open seams and dark stains. Must refinish or replace damaged or stained cutting boards.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed missing sink stoppers for the dish washing 3 compartment sink area. Instructed to provide 3 adequate working sink stoppers and to maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed the can opener on prep table to be dirty with food debris. Instructed to clean and sanitize and maintain.

49. Non-food/food contact surfaces clean
- comments: detail clean the grease build-up inside of the deep fryer and cooking stove and kitchen storage shelfs to maintain.

49. Non-food/food contact surfaces clean
- comments: exterior of both washroom door,exit door and kitchen door not clean. Instructed to detail clean and maintain.

51. Plumbing installed; proper backflow devices
- comments: backflow prevention device not located on the mop sink faucet. Instructed to install to be able to locate,service and maintain.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed no covered waste receptacle provided in the washrooms. Management instructed to provide and maintain.

55. Physical facilities installed, maintained & clean
- comments: must detail clean the walls behind the cooking equipment and thru-out the kitchen/prep area and maintain. Floor inside the small storage room in the rear area close to the exit door with standing water and dirt. Instructed to detail clean and maintain.

55. Physical facilities installed, maintained & clean
- comments: ceiling vent cover in both washroom with heavy dust accumulated. Must detail clean, remove dust and maintain.

55. Physical facilities installed, maintained & clean
- comments: instructed to clean and reorganize prep and storage area,usable items must be elevated 6' off the floor for easy access on cleaning and remove clutter on top of the walk-in-cooler due to potential pest harborage.

55. Physical facilities installed, maintained & clean
- comments: observed dirty floors with debris underneath the cooking equipments. Instructed to clean floors in detail and to maintain.

58. Allergen training as required
- comments: all certified food service manager must obtain an allergen training certificate.

Source: chicago.gov ”

“It was not my love one it was my self. I went to and order me a baked leg quarter. I went home ate it woke up. It felt like I was going to die!! I was so nauseous ? ? so so sick my stomach! I w just could... See More stop I call ambulance they took me to the hospital that's when they said I was food posion Like to days ago I ate it went to sleep woke up I felt like I was going to die ”