CHICAGO YACHT CLUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND SALAD/DELI STATION PREP COOLER AIR TEMP AT 61.3F, COOLER IS USED TO STORE PERISHABLES. INSTRUCTED TO KEEP ALL COOLERS TEMPERATURE AT 40F OR LOWER. COOLER IS TAGGED, NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST WHEN REPAIRED. CRITICAL CITATION ISSUED 7-38-005(A)

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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 5 LBS OF DELI MEAT AT 51.3F, 4 LBS OF SLICED TOMATOES AT 55.4F AND 3LBS OF SOFT CHEESE AT 53.4F. ALL ITEMS STORED IN SAID COOLER. INSTRUCTED TO KEEP SUCH FOOD ITEMS AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A). FOOD ITEMS DISCARDED VALUED AT $50.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN UTENSILS STORED NEXT TO LARGE CAST IRON PIPE WITH HEAVY CONDENSATION, INSTRUCTED TO KEEP AWAY.

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: MEAT SLICER NOT CLEAN PROPERLY BEHIND BLADE, INSTRUCTED TO 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: HEAVY DUST BUILD-UP IN CEILING OF ICE MACHINE AND AROUND CEILING VENT IN KITCHEN.

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: HEAVY DUST BUILD-UP IN CEILING OF ICE MACHINE AND AROUND CEILING VENT IN KITCHEN.

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.