FAIL
Risk 1 (High)
BUB CITY Fails Health Inspection - Chicago Restaurant
December 11, 2015
Complaint
License #2163554
4
Total Violations
1
Critical
1
Major
2
Minor
1
Corrected On Site
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on December 11, 2015. The inspection type was "Complaint" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1532906 DATED 4/15/15-#38- MUST INSTALL A FAUCET WITH HOT AND COLD RUNNING WATER ON THE TAYLOR MARGARITA MACHINE ON BOTH BAR(MAIN BAR AND SMALL BAR)TO BE ABLE TO PROPERLY WASH AND SANITIZE THE MACHINE. SERIOUS VIOLATION 7-42-090.
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Violation #40
MINOR
Violation Details
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING VISIBLE THERMOMETER IN THE PREP COOLER IN THE COOK LINE. MUST PROVIDE.
Why This Matters
Poor personal hygiene transfers contaminants to food.
Food Code Requirement
Food handlers must maintain personal cleanliness.
Specific Requirements
Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.
CDPH Food Code: Section 2-303.11
Violation #42
MAJOR
Violation Details
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
Why This Matters
Unwashed produce can harbor pathogens and chemical residues.
Food Code Requirement
Raw fruits and vegetables must be washed before use.
Specific Requirements
Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.
CDPH Food Code: Section 3-302.15
Violation #42
MAJOR
Violation Details
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
Why This Matters
Unwashed produce can harbor pathogens and chemical residues.
Food Code Requirement
Raw fruits and vegetables must be washed before use.
Specific Requirements
Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.
CDPH Food Code: Section 3-302.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection