BROOKDALE LAKE SHORE DRIVE Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK AT BAR AREA ONLY A ONE COMPARTMENT SINK, NO HANDWASHING SINK AT NORTH COFFEE STATION AND IN PREP AREA AT WEST SIDE AREA(BY 2-1 COMPARTMENT SINK),A LOT FOOD PREPARATION IS DONE IN THIS AREA,INCLUDED READY TO EAT FOOD. INSTRUCTED TO INSTALL HAND WASHINGSINK AT SAID AREAS. PROVIDE SOAP/HANDDRYING DEVICE AT SAID SINKS. PRIORITY FOUNDATION VIOLATION:7-38-030(C),NO 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND THE POTENTIAL HAZARD OF CONSUMING SUCH FOOD (HAMBURGER, EGGS, ETC) MUST DISCLOSE AND REMIND SUCH ITEMS IN WRITTEN FORM ON MENU. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED STAINS LEAKED FROM WRAPPED WASTE WATER IN FOOD STORAGE AREA,INSTRUCTED TO REPLACE WITH ENCASED CASE.ALSO OBSERVED OTHER PIPES WITH EXCESS BLACK SUBSTANCE ABOVE FOOD AND FOOD PRODUCTS.INSTRUCTED TO CLEAN AND MAINTAIN

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: STOCKS STORED ON FLOOR IN STORAGE AREA IN BASEMENT MUST BE ELEVATED 6"OFF THE FLOOR BY PROVIDING RAISED SHELVES

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MISSING LIDS IN ALL ICE BINS UNITS, INSTRUCTED TO PROVIDE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES ARE STORED BETWEEN THE PREP TABLES(WEST AREA OF THE KITCHEN),INSTRUCTED TO PROVIDE A KNIVES RACK TO MINIMIZE SOURCE OF CONTAMINATION

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: WE OBSERVED CONDENSER UNIT AND PIPES INSIDE THE WALK-IN FREEZERS WITH A BUILD-UP OF ICE,INSTRUCTED TO REPAIR CAUSE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED PREMISES USING HIGH DISH MACHINE.HOWEVER NO TEMPERATURE TEST STRIPS. INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR,STRIPS/STICKERS. PRIORITY FOUNDATION VIOLATION:7-38-005,NO CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DEEP FRYER, INTERIOR AND EXTERIOR OF OVENS WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: SURROUNDING OF GARBAGE DUMPSTER NEED TO BE CLEAN,EXCESS ITEMS ON GROUND FROM FOOD TO GREASE TO SPILLAGE OF FLUID.CLEAN AND MAINTAIN

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN PREP AREA/DISHROOM, IN NEED OF DETAIL CLEANING( FOOD SPILLAGE ,ENCRUSTED FOOD,GREASE ETC),DETAIL CLEANING UNDER AND AROUND EQUIPMENT AND CORNERS,INCLUDED FLOOR DRAINS.SEAL BASEBOARD AND REPLACE MISSING BASEBOARD WALLS.REMOVE EXCESS WATER IN DISH ROOM,AND ICE MACHINE AREA.KEEP AREA DRY. -

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLERS TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLERS TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.