BROOKDALE LAKE SHORE DRIVE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER IN THE STAFF WASHROOM BY THE KITCHEN. HOT WATER TEMPERATURE FOUND AT 75.9F. NO HOT WATER WAS PROVIDED AT THE HANDWASHING SINK IN THE PREP AREA OF THE BISTRO ON THE 1ST FLOOR. PRESENTLY WATER TEMP OF 59.8F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT MENTIONED WASHBOWLS. ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS. PRIORITY 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 COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER TEMPERATURE: VARIOUS KINDS OF YOGURTS AT TEMP OF 64.8F; DICED MELONS(CANTALOUPE, WATERMELON, AND HONEYDEW AT TEMP OF 58F TO 60.3F). MENTIONED PRODUCTS WERE STORED INSIDE THE PREP COOLER. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD WAS DISCARDED AND DENATURED BY THE MANAGER.POUNDS 5, VALUE 140. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND PREP COOLER AT COFFEE/AND FRUIT STATION AT IMPROPER TEMPERATURE. AIR TEMP OF 60.7F TO 70F.MUST MAINTAIN TEMP OF 41F AND BELOW. DICED MELONS(CANTALOUPE, WATERMELON, AND HONEYDEW AT TEMP OF 58F TO 60.3F). THE TAGGED UNIT IS HELD FOR INSPECTION. DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: REMOVE ICE BUILD-UP AND FOOD INSIDE THE ICE CREAM CHEST IN KITCHEN.

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: REMOVE ICE BUILD-UP AND FOOD INSIDE THE ICE CREAM CHEST IN KITCHEN.

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.