CHICAGO BLACKHAWKS STANLEY'S T2 BAR Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY COOLER AT IMPROPER TEMPERATURE,CRITICAL VIOLATION CITATION ISSUED,DISPLAY COOLER AT 48.5F,INSTRUCTED COOLER MUST BE 40F OR LESS,TAG COOLER MUST CALL TECHNICIAN TO FIX

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND CHICKEN ,TURKEY,ROAST BEEF SANDWICHES AT 48.5F OF 44 PCS,MILK AND CHOCO MILK AT 47.5F,1 PINT OF 16 PCS,SALAD WITH SHREDDED CHEESE AND SHREDDED CHICKEN AT 48.5 OF 10 PKGS, 6 PCS YOGURT AT 47.5F;MANAGER DISCARDED FOODS APPROXIMATELY $150,INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. IMPROPER SANITIZING OF EQUIPMENT AND UTENSILS,CRITICAL VIOLATION,CITATION ISSUED,FOUND SANITIZING RINSE OF DISHMACHINE AT 170F,TECHNICIAN CAME AND FIXED THE MACHINE ,REACHED TO 180F;INSTRUCTED SANITIZING RINSE MUST BE 180F AT ALL TIMES OR USE CHEMICAL SANITIZER CHLORINE WITH 100ppm OR QUATS AT 200 ppm

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 15 LIVE FRUIT FLIES IN THE BAR(12) AND CASHIER AREA(3),SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED RESTAURANT MUST BE FREE FROM INSECTS/PESTS,MUST COVER CUT UP LEMON,ORANGES IN THE BAR AREA AND DETAIL CLEAN COUNTERS,CABINETS ; GIVEN 5 DAYS 09-27-11 TO CORRECT VIOLATION,MUST CONTACT PEST CONTROL COMPANY FOR SERVICE

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MISING ICE BIN LID IN BAR AREA MUST PROVIDE;MISSING SALAD BAR COVER ABOVE 2 DOOR PREP COOLER MUST BE PROVIDED; HAND SINK SOAP DISPENSER IN BAR AREA MUST BE FIXED ON THE WALL

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR PANEL OF THE ICE MACHINE; SHELVES OF 2 DOOR COOLER AND DISPLAY COOLER UNCLEAN MUST CLEAN AND MAINTAIN; CABINETS FOR WINE AND SUPPLIES IN BAR AREA UNCLEAN MUST CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CEILING IN PREP AREA ABOVE COOLER UNCLEAN MUST CLEAN 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: The walls and ceilings shall be in good repair and easily cleaned. CEILING IN PREP AREA ABOVE COOLER UNCLEAN MUST CLEAN 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.