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

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report # 1978434, dated 12-20-16: Violation 33- "Observed the back of the cooking equipment to have grease and food debris on it. Instructed facility to clean and maintain." Violation 34- "Observed dirt and debris on the floors around the dish area. Instructed facility to clean and maintain." and Violation 35- "Observed the ceiling vent above the 2 door produce cooler to have dust accumulation. Instructed facility to clean and maintain." Instructed facility to correct all and maintain. 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Instructed facility to install and maintain a splashguard at the right of the rear exposed handsink near the 1 compartment sink/prep table.

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: Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, 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: Observed the floors and floor drains in the bar and throughout the kitchen to have dirt and food debris accumulated, especially along walls and under and around equipment. Instructed facility to clean and maintain.

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: Observed the drop ceiling tracks in the dish area to be rusty and dirty. Instructed facility to repair/replace and maintain. Observed the walls in the dish area to be dirty. Instructed facility to 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: Observed the drop ceiling tracks in the dish area to be rusty and dirty. Instructed facility to repair/replace and maintain. Observed the walls in the dish area to be dirty. Instructed facility to 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.