BURWOOD TAP Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING STORAGE.OBSERVED A EXCESSIVE AMOUNT OF BLACK AND YELLOW SLIMY BUILD UP ON INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE .MUST REMOVE ICE ,CLEAN AND SANITIZE ICE MACHINE AND MAINTAIN.(SERIOUS 7-38-005A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED DOORS NOT RODENT PROOFED FRONT DOOR WITH A APPX. "4-5" GAP ALONG BOTTOM AND REAR DOOR APPX."1/2" ALONG BOTTOM RIGHT CORNER.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED AND NO MANAGER ON DUTY.OBSERVED APPX. 12 FROZEN PIZZAS STORED INSIDE OF CHEST FREEZER IN BASEMENT AND PIZZA OVEN BEHIND FRONT BAR.MUST PROVIDE AND POST A CERTIFIED FOOD MANAGERS CERTIFICATE AND BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED,HANDLED AND SERVED.(SERIOUS 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES FOR WOMEN CUSTOMERS TOILETROOM.OBSERVED NO HOT RUNNING WATER AT HAND SINK IN WOMEN'S TOILETROOM.MUST PROVIDE HOT RUNNING WATER AT HAND SINK AT ALL TIMES AND MAINTAIN.(SERIOUS 7-38-030)

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST APPLY A SEALANT OR PAINT RAW WOOD STORAGE SHELVING UNITS IN BASEMENT.MUST REPAIR OR REPLACE DOOR IN POOR REPAIR ON BEER KEG WALK IN COOLER IN BASEMENT.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN DEBRI FROM ALL BEER COOLERS IN BAR AREAS,PIZZA OVEN,POPCORN MACHINE,BEER KEG, WALK IN COOLER SHELVING UNITS.

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: MUST CLEAN DEBRI,SPILLS AND POOLING WATER FROM BASEMENT FLOOR & FLOOR DRAINS.MUST REPAIR OR REPLACE MISSING AND DAMAGED FLOOR TILES IN FRONT & REAR BAR AREA,BAR SEATING AREA,POOL TABLE AREA AND BROKEN CONCRETE FLOOR IN BASEMENT NEAR ICE MACHINES,HOT WATER TANKS AND WHERE NEEDED.

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: MUST REPLACE CRACKED OUTLET COVER IN SEATING AREA

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE OR REMOVE PLASTIC CONTAINERS OFF OF FLOOR IN REAR STORAGE AREA IN BASEMENT

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE OR REMOVE PLASTIC CONTAINERS OFF OF FLOOR IN REAR STORAGE AREA IN BASEMENT

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.