CHICAGO BLACKHAWKS STANLEY'S T2 BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HANDSINK IN BAR AREA NOT CONVENIENT, ACCESSIBLE OR MAINTAINED. OBSERVED EXPOSED HANDSINK IN BAR FILLED WITH ICE AND LIQUID DEBRIS, APPEARS TO BE USED FOR DUMP SINK. FOOD HANDLERS IN BAR AREA NOT ABLE TO PROPERLY WASH HANDS. INSTRUCTED TO MAINTAIN AREA AND HAVE EXPOSED HANDSINK CLEANED AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXHAUST HOOD FILTERS, DEEP FRYAER CABINETS, EXTERIOR BETWEEN COOKING EQUIPMENT, STORAGE SHELVES UNDER EQUIPMENT, PREP COUNTER AND WALK-IN COOLER VENTILATION COVER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FOOD CONTACT SURFACES.

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: FLOOR UNDER AND BETWEEN EQUIPMENT NOT CLEAN. INSTRUCTED TO REMOVE FOOD DEBRIS AND GREASE BUILD-UP, REPLACE BROKEN FLLOR TILE AND DETAIL CLEAN DAILY.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BETWEEN EQUIPMENT NOT CLEAN. INSTRUCTED TO REMOVE FOOD DEBRIS AND GREASE BUILD-UP, REPLACE BROKEN FLLOR TILE AND DETAIL CLEAN DAILY.

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.