CHICAGO BREWHOUSE ON THE RIVERWALK Gets Conditional Pass on Health Inspection - Chicago Special event

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: Bare hand contact with ready-to-eat foods. observed food servers grabbing bar condiments (cherry, lime, lemon wedges ) with bare hands and placing it on customer's drinks. Instructed manager not to allow bare hand contact with ready-to-eat foods. Priority violation 7-38-010.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

THERMOMETERS PROVIDED & ACCURATE - Comments: No probe food thermometer available in kitchen, instructed to obtain.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Observed ice for consumption used as a coolant for wine bottle, saw 3 wine bottles placed in bar ice bin where the bar tender scooping ice for drinks, instructed discontinue such practice. Priority violation 7-38-005. ice discarded.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Observed ice for consumption used as a coolant for wine bottle, saw 3 wine bottles placed in bar ice bin where the bar tender scooping ice for drinks, instructed discontinue such practice. Priority violation 7-38-005. ice discarded.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.