BURWOOD TAP Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED IN PLAIN VIEW ON SITE. INSTRUCTED TO ATTEND SANITATION CLASS AND BE CERTIFIED UNDER CITY OF CHICAGO. SERIOUS VIOLATION 7-38-012.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1393310 DATED 2/27/14. #32- MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK IN BOTH BAR 3 COMPARTMENT SINK. CAULK WITH BLACK MOLDY LIKE SUBSTANCE AND WORN OUT. #38- NO EXPOSED HAND SINK BEHIND THE BAR WHERE THEY SERVE THE FROZEN PIZZA. INSTRUCTED TO INSTALL EXPOSED HAND SINK BEHIND THE BAR,CONNECTED TO THE CITY PRESSURE AND PROVIDE PAPER TOWEL AND SOAP ON THE EXPOSED HAND SINK. #43- ALL ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION,(NOT BEHIND THE BOTTLE OF WINE AND INSIDE THE ICE BIN). SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZED INTERIOR PANEL OF THE ICE MAKER AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL ITEMS/ARTICLES STORED ON THE FLOOR IN THE BASEMENT MUST BE ELEVATED OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE. STANDING WATER IN FRONT OF THE ICE MAKER IN THE BASEMENT. INSTRUCTED TO REPAIR THE DAMAGED FLOOR IN FRONT OF THE ICE MAKER. MAKE THE FLOOR SMOOTH EASILY CLEANABLE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENT COVER INSIDE THE GIRL'S WASHROOM WITH DUST ACUMMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENT COVER INSIDE THE GIRL'S WASHROOM WITH DUST ACUMMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.