BLACKWOOD BBQ Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED LARGE PITCHER WITH SPOUT STORED INSIDE HAND-SINK LOCATED IN FRONT PREP AREA DURING TIME OF INSPECTION. INSPECTOR UNABLE TO WASH HANDS. INSTRUCTED PERSON IN CHARGE TO REMOVE AND NOT USE HAND-SINKS FOR ANY OTHER PURPOSES OTHER THAN HAND-WASHING. MUST MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). CITATION CONSOLIDATED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AVAILABLE @ HAND-SINK LOCATED IN REAR PREP AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HAND WASHING. PAPER TOWELS PROVIDED. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS @IMPROPER HOT HOLDING TEMPERATURES DURING TIME OF INSPECTION. APPROXIMATELY 3 LBS OF BEEF @112.0F , AND 5 LBS OF PULLED PORK @ 119.0F LOCATED IN HOT HOLD UNIT IN FRONT PREP AREA. INSTRUCTED TO HOLD HOT FOODS @ 135.0F OR HIGHER AT ALL TIMES. MANAGER DISCARDED DURING THIS TIME. TOTAL COST OF FOOD $75. PRIORITY VIOLATION. #7-38-005.CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 5 LBS OF COLE SLAW LOCATED IN FRONT PREP COLD HOLD UNIT @ 46.0F DURING TIME OF INSPECTION. INSTRUCTED TO HOLD ALL COLD TCS ITEMS @ 41.0F AND BELOW AT ALL TIMES. MANAGER DISCARDED. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #21).

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST ACTIVITY DURING TIME OF INSPECTION. NOTED APPROXIMATELY 15 SMALL BLACK LIVE FLIES THROUGHOUT FACILITY IN THE FOLLOWING PLACES ... NEAR WALK IN COOLER ON WALLS AND SHELVING UNIT, FLYING NEAR ICE MACHINE, AND ON BROWN PAPER MENU SCROLL LOCATED ON WALL IN FRONT PREP AREA. INSTRUCTED TO CONTACT PEST CONTROL AND MINIMIZE SMALL BLACK LIVE FLY ACTIVITY.PRIORITY FOUNDATION VIOLATION. 7-38-020 (a). CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE SPILLS (POP AND JUICE) INSIDE BEVERAGE STATION CABINETS. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST BREEDING IN SAID AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE SPILLS (POP AND JUICE) INSIDE BEVERAGE STATION CABINETS. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST BREEDING IN SAID AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.