Adoro Fusion Kitchen + Bar

Food properly labeled; original container

3-601.11: **c** standards of identity observed food storage containers without labels containing the common name of foods. Instructed to provide.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.19: **c** nonfood-contact surfaces observed aluminum foil used as liner on food prep equipment. Instructed to remove.

Non-food/food contact surfaces clean

4-601.11(b): (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

All food employees have food handler training

2-102.13: **c** food handler training (pa 100-0367 food handling regulation enforcement act) observed no proof of training for all food handlers. Instructed to provide and maintain records at all times.

Allergen training as required

2-102.13: **c** allergen training - all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the american national standards institute or another reputable accreditation agency under the astm international e2659-09 (standard practice for certificate programs). Observed no certified food manager on site and no other pic with allergen training. Instructed any persons with the city of Chicago food sanitation certificate to comply with completion of training. Must provide documentation.

Person in charge present, demonstrates knowledge, and performs duties

Observed person in charge without proof of food safety management training during time of inspection. Must provide.

City of Chicago food service sanitation certificate

Observed facility food handlers preparing and handling time and temperature control for safety(tcs) foods without original city of Chicago food service manager and certificate on site. Informed person in charge city of Chicago original food service certificate must remain posted on site and certified manager on site during tcs food prep, cooking, serving and operating hours. Priority foundation violation #7-38-012. Citation issued.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no written employee health policy on site. Instructed facility to establish an appropriate employee health policy and maintain with verifiable signed copies on site for all food employees in acknowledgment of reporting agreement. Priority foundation violation #7-38-010. Citation issued.

Food-contact surfaces: cleaned & sanitized

Observed low temperature dish washing machine in use at bar not properly sanitizing. Sanitizing strength of sanitizer (chlorine) at the time of inspection was 0 ppm. Equipment must properly sanitize at a minimum of 50 ppm. Instructed not to use unit until reinspected by Chicago department of health (cdph). Tagged unit. Priority violation #7-38-025. Citation issued.

Food-contact surfaces: cleaned & sanitized

Observed a white panel inside the ice machine that touched ice filled with a black mold-like substance. Instructed manager to wash, clean, sanitize and maintain. Ice is used for human consumption. Priority foundation violation. 7-38-005.citation issued.

Proper hot holding temperatures

Observed the following food not meeting require temperature of 135f degrees or above in the designated hot-holding unit: rice at 66.2f and beans at 66.1f manager immediately and voluntarily disposed of 4 lbs of products worth $50.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper cold holding temperatures

Noted internal temperatures of the following time/temperature control for safety food items inside thecold holding unit to be improper: shredded chicken at 54.4f, diced tomato at 54.2f, and sliced tomato at 55.7f manager immediately and voluntarily disposed of 6 lbs of products worth $75.00 through denaturing process. Priority violation #7-38-005. Citation combioned with above violation.

Consumer advisory provided for raw/undercooked food

Observed no disclosure and reminder on the menu for all animal food products that can be ordered raw or undercooked. Instructed to provide a disclosure by asterick on the menu for all items (beef burgers, eggs any style, steak) that can be ordered undercooked or raw and add a footnote reminder statement on the menu that reads *these items can be ordered undercooked or raw. Consuming undercooked or raw foods can increase your risk of foodborne illness. (refer to cdph consumer advisory guide on cdph website) priority foundation violation #7-38-005. Citation issued.

Food properly labeled; original container

Observed food storage containers without labels containing the common name of foods. Instructed to provide.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed aluminum foil used as liner on food prep equipment. Instructed to remove.

Warewashing facilities: installed, maintained & used; test strips

Observed no irreversible test strips/testing device on site to ensure the utensil surface temperature (160f) after the final rinse for high temp dish machine. Instructed to provide. Priority foundation violation #7-38-005.

Non-food/food contact surfaces clean

Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

In-use utensils: properly stored

Observed in-use knife stored between counter top and cold-holding equipment between uses in the kitchen area. Instructed to relocate knife and store in-use utensils on a clean, sanitized surface between uses and maintain.

Utensils, equipment & linens: properly stored, dried, & handled

Observed clean equipment (serving plates, bowls, cups) stored on top shelf along main cook line uncovered/not inverted. Instructed to store clean equipment and utensils covered or inverted to prevent contamination during storage and maintain.

Physical facilities installed, maintained & clean

Observed floors beneath cooking and hot-holding equipment in the main kitchen area to be soiled with dried food debris and other soils. Instructed to clean floors beneath equipment at adequate frequency to prevent build up of soil and maintain.