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    Product: Cabbage

    Updated: March 17, 2024 9:18 AM
    Suspected food poisoning. Symptoms: Diarrhea, Nausea, Stomach Pain
    Suspected source: Cabbage
    Onset: 4 to 12 hours
    Duration: Several days
    Sick: Me | Symptoms: Diarrhea, Nausea, Stomach Pain See Less
    2


    Closure Date: 03/04/2024

    Violations:
    - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over cheese. Reach in cooler across from produce walk-in. **Warning**

    - High Priority - Sewage/wastewater backing up through floor drains. Three compartment sink for thawing meats, drains... See More are backing up on the floor into prep area and around wall into cook line area. Sewage water is flowing on floor where employees are working and standing. Drain overflowing from grease trap area where hand sink use to be installed. **Admin Complaint**

    - High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am . Stop sale operator discarded. Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well. **Warning**

    - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well. **Warning**

    - High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am . Stop sale operator discarded. **Warning**

    Source: Florida Department of Health
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    711


    Closure Date: 03/01/2024

    Violations:
    - High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee touching multiple dirty surfaces and taking orders, started working with... See More food and no hand washed occurred. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-28: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended** - From follow-up inspection 2024-03-01: **Time Extended**

    - High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At the cook line, male employee cracked a raw shell eggs and immediately after handle a cleaned plastic to go container and served soup and cooked egg (no observable cross contamination observed) Inspector addressed all handwash violations with person in Charge. **Warning** - From follow-up inspection 2024-02-28: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended** - From follow-up inspection 2024-03-01: **Time Extended**

    - High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the prep area, observed Male employee working with raw frozen chicken switched to work with cooked food (chicken) and handled cleaned containers. **Warning** - From follow-up inspection 2024-02-28: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended** - From follow-up inspection 2024-03-01: **Time Extended**

    - High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, observed male employee cutting Chinese cabbage with no gloves, Inspector instructed to washed his hands and use gloves, employee started wearing gloves no hand washed occurred. **Warning** - From follow-up inspection 2024-02-28: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended** - From follow-up inspection 2024-03-01: **Time Extended**

    - High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the cook line: observed 12 live roaches around electric outlet behind reach-in cooler. One live roach on reach-in cooler lid at the cook line, Manager killed. One live roach on wall behind shelves. One live roach under handwash sink at the end of the cook line. **Warning** - From follow-up inspection 2024-02-28: Observed one live roach under steam table at the cook line. Observed twelve live roaches underneath reach-in cooler (motor area) at the cook line. **Admin Complaint** - From follow-up inspection 2024-02-29: Observed one live roach around reach-in cooler hinges, Manager killed and cleaned. Observed one live roach above steam table, employee killed and cleaned. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-03-01: At the cook line, observed two live roaches on floor under reach-in coolers, employee killed and cleaned. **Admin Complaint** **Corrective Action Taken**

    Source: Florida Department of Health
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    130


    Closure Date: 02/26/2024

    Violations:
    - High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect on wall located behind hand sink located in cook line. 1 small flying insect by personal reach in cooler located... See More across from three compartment sink. 5 small flying insects on portable washer machine located under three compartment sink 7 small small flying insects located under three compartment sink 10 small flying insect on wall beside three compartment sink 2 small flying insects flying by soups kept on steam well 5 small flying insects on clean tray on top of three compartment sink. 2 small flying insects on soy sauce by back doo Total= 33 live small flying insects **Repeat Violation** **Admin Complaint**

    - High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken stored over raw beef in walk in cooler. **Warning**

    - High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over spring rolls on reach in freezer located next to make table. **Warning**

    - High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed cabbage in walk in cooler. **Warning**

    - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw steak stored over ready to eat carrots in reach in cooler located in cook line. **Repeat Violation** **Warning**

    - High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 small flying insects on soy sauce bucket located by exit door. **Warning**

    Source: Florida Department of Health
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    74


    Suspected food poisoning. Symptoms: Diarrhea, Nausea, Vomiting, Stomach Pain, Headache
    Suspected source: Guacamole or cabbage
    Onset: 4 to 12 hours
    Duration: 12 to 24 hours
    Sick: Me
    Additional information: Ate some guacamole and had some roasted cabbage both of which are kinda new to me, and little... See More did I know I would be in as much pain as I was | Symptoms: Diarrhea, Nausea, Vomiting, Stomach Pain, Headache See Less
    746


    I ate cabbage and carrots on Sunday. On Monday I went to the bathroom frequently to take a poo later on I decided to eat but I had no appetite so I vomited. On Tuesday I started feeling abdominal pain I couldn't eat due to lack of... See More appetite. Today, Wednesday I tried to eat but I couldn't. I went to the bathroom frequently stooling and vomiting for more than 3 times | Symptoms: Diarrhea, Vomiting, Loss of Appetite, Stomach Pain See Less


    January 29, 2024, Only i was sick. We had the Jerk Hut, the only thing different i ate then my friend was cabbage and ox tails. Vomitting started 8 hours after eating | Symptoms: Nausea, Diarrhea, Vomiting See Less
    33


    Report date: Jan 17, 2024
    1. Person in charge present, demonstrates knowledge, and performs duties
    - comments: person in charge at the time of inspection does not have a city of chicago sanitation certificate. Priority foundation violation. No citation issued.

    2. City of chicago food service sanitation... See More certificate
    - comments: no original and valid city of chicago food service sanitation certificate posted nor provided on site for present manager on duty. Instructed to provide. A least one certified food manager must be on site when food is handled. Priority foundation: 7-38-012, citation issued.

    16. Food-contact surfaces: cleaned & sanitized
    - comments: no sanitizing solution provided at three compartment sink, 0ppm. Bag of solution almost empty and not installed at wall pump that dispense sanitizing solution. Utenisl being washed and rinsed only, not sanitized. Manager corrected issue by providing new bag of sanitizer solution and install it to said pump. Priority violation 7-38-005, citation issued.

    21. Proper hot holding temperatures
    - comments: found cooked chicken stored under the lamp at front hot holding unit at temp of 126. 4f; 127. 2f and 129f. At present time food was served to customers. Food discarded and denatured. Priority violation: 7-38-005. Consolidated with below citations. Pounds 27, value $63.

    22. Proper cold holding temperatures
    - comments: cold tcs foods at improper temperature: raw chicken at temp of 47. 7f to 51. 3f; raw marinated chicken at 48. 5f. Pre-packaged diced cabbage at temp of 54f. Cheddar cheese 48. 4f, rice 49. 5f foods mentioned were stored inside the walk-cooler and walk-in freezer. Food discarded and denatured. Pounds 900, value $2300. Priority violation:7-38-005, citation issued.

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: found walk-in cooler at air temp 50f to 53. 6f, and walk-in freezer at air temp of 55f. Walk-in cooler must maintain air temp of 41f and below. Walk-in freezer 0f and below. Instructed to repair issues. Priority violation: 7-38-005, citation issued. Repairmen arrived on site and were able to make repairs. Cooler tmeperature 39. 8, freezer temp 16. 0f by 3pm.

    51. Plumbing installed; proper backflow devices
    - comments: leaking faucet at two compartment sink. Lever under wash compartmetn of 3 compartment sink leaking. Small leak at sanitizer compartment of 3 compartment sink. Water leaking on floor. Repair all leak issues.

    51. Plumbing installed; proper backflow devices
    - comments: no visible backflow prevention devices for water lines to bunn tea brewing and hot water dispensing equipment. Must installl visible backflow prevention devices for equipment.

    52. Sewage & waste water properly disposed
    - comments: we observed wastewater overflowing from floor drain onto floor, under the compartment sink in dishroom. Instructed to repair issues. Priority violation:7-38-030(c), citation issued. Repairman arrived during inspection and repaired plumbing violation.

    53. Toilet facilities: properly constructed, supplied, & cleaned
    - comments: a cover is needed at receptacle inside the women's washroom. Instructed to provide.

    54. Garbage & refuse properly disposed; facilities maintained
    - comments: found garbage area not maintained. Empty buckets, brooms, wood panels,empty boxes and vent pipe. Observed waste oil container half uncovered and with broken lid. Full of waste cooking oil. Observed rat drooping on top wood sheet in front of waste oil container. Must clean up and remove items mentioned, also to call company to remove oil container if no longer needed. Priority foundation violation:7-38-020(b)citation issued.

    55. Physical facilities installed, maintained & clean
    - comments: broken baseboard wall tiles in rear prep and dishroom. Repair/replace all broken tiles. Caulk/seal floor drain between tiles in rear prep area. Wall above 3 compartment sink not clean and in poor repair with peeling/flaking finish. Must clean, repair and mainta wall.

    Source: chicago.gov
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    1.6K


    Report date: Jan 4, 2024
    1. Person in charge present, demonstrates knowledge, and performs duties
    - comments: observed no person in charge with valid chicago food saniation certificate. Instructed manager to designate person in charge during all hours of operation. Priority foundation

    2. City of chicago food... See More service sanitation certificate
    - comments: observed no chicago food sanitation manager on site or valid certificate posted when tcs food (chicken, cabbage, yams) prepared and served. A chicago food sanitation manager must be on site and valid certificate posted at all times tcs food prepared and served. Priority foundation 7-38-012 citation issued

    21. Proper hot holding temperatures
    - comments: observed hot tcs food stored at improper temperature on steam table(cooked cabbage (95. 1f), cooked chicken (97. 3f), cooked yams (104. 1f) instructed manager to discard approximately 30lbs and $100 of product. All hot tcs food must maintain 135f or below during storage, preparation, display and service. Priority 7-38-005 citation issued

    22. Proper cold holding temperatures
    - comments: observed cold tcs food stored at improper temperature in prep cooler, oxtails (55. 6f), goat (51. 1f,) rice (51. 4f). Instructed manager to discard all cold tcs food must maintain 41f or below during storage, preparation, display and service. Priority 7-38-005 see previous violation for citation

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: observed steam table not maintaining proper temperature 108f and prep cooler not maintaining proper temperature 53. 6f. Instructed manager to repair steam table to maintain 135f or above and prep cooler to maintain 41f or below. Both steam table and prep cooler units are tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued

    36. Thermometers provided & accurate
    - comments: observed no metal stem thermometer available. Instructed manager to provide metal stem thermometer for internal temperatures. Priority foundation 7-38-005 citation issued

    39. Contamination prevented during food preparation, storage & display
    - comments: observed food items stored on floor in prep area. Instructed manager to elevate all food items six inches off floor.

    56. Adequate ventilation & lighting; designated areas used
    - comments: observed filters missing inside ventilation hood. Instructed manager to replace and maintain.

    56. Adequate ventilation & lighting; designated areas used
    - comments: observed dust build up on filters inside ventilation hood. Insttructed manager to clean and maintain.

    57. All food employees have food handler training
    - comments: observed no food handler training available. Instructed manager to provide food handler training for all employees.

    Source: chicago.gov
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    368


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