BAR LOUIE Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH MACHINES IN KITCHEN AND BEHIND THE BAR MUST BE PROPERLY CONNECTED AND INSTALLED WITH CHEMICAL SANITIZERS.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND SINK BEHIND THE BAR, AND IN BASEMENT PREP AREA.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: MUST FINISH INSTALLING PIPES UNDERNEATH WASH BOWLS IN WOMEN'S WASHROOM AND ALSO PROVIDE HOT AND COLD RUNNING WATER.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: MUST FINISH INSTALLING 3 COMPARTMENT SINK BEHIND THE BAR.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: ATTACH A SELF-CLOSING DEVICE TO EMPLOYEE WASHROOM DOOR IN BASEMENT.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST BE ABLE TO VERIFY EXHAUST SYSTEM IS WORKING ABOVE COOKING EQUIPMENT IN MAIN FOOD PREP AREA AND IN WASHROOMS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: COMMON STORAGE AREA IN BASEMENT MUST BE PROPERLY MAINTAINED FREE OF CLUTTER. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: COMMON STORAGE AREA IN BASEMENT MUST BE PROPERLY MAINTAINED FREE OF CLUTTER. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.