WINDY CITY GRILL

Wiping cloths: properly used and stored — Inspector Note: Observed employee prepared the sanibucket and the concentration of the sanitizer was tested at 0ppm C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration between 200-400ppm if QUAT is used COS: Sanitizer was disposed of and was not re-made because the restaurant closed for the day

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed single use to go containers stored upright on the shelf and top of the prep top in the main kitchen. Observed ceramic serving dishes stored upright on the shelf in the main kitchen without any overhead protection. C/A Single use and serving dishes shall be stored covered or inverted to prevent from overhead contamination COS: All single use were inverted and ceramic dishes were covered.

Nonfood-contact surfaces clean — Inspector Note: Observed shelves in the RIC near the kitchen area and the glass door RIC with heavy debris build-up on the wire shelving. C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS:

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink located next to the three compartment sink without any paper towels C/A b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf COS Paper towel was replaced at the sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes inside the three compartment sink in the main kitchen with sanitizer testing at 0ppm. Owner stated employee was washing dishes prior to EHS arriving and all those dishes need to be sanitized again prior to using them. C/A A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P COS: Water was drained and refilled. EHS had to train employee how many tablets are needed and sanitizer was tested at 20ppm Quat

Nonfood-contact surfaces clean — Inspector Note: Observed the microwave with food debris inside of it. C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS Facility has 72 hours to correct the violation

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink next to the three compartment sink without any cold running water, Faucet only dispensed hot water. C/A 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS Facility has 10 days to correct the violation and email the health dept a repair invoice

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility does not have a procedure for cleaning vomit and diarrheal events. When asked the owner did not know how to properly prep the sanitizer in case the facility might have a norovirus event. C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS: EHS left a copy of the DPH procedure with the owner in English and in Spanish

Proper cold holding temperatures — Inspector Note: Observed several TCS foods that were holding above 41*F at the prep top, RIC, and Glass Doors RIC C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Tomato and Ham was tossed out all the rest were allowed to cool back down