CITY WINERY CHICAGO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND ONE REACH IN COOLER ON LINE AT IMPROPER TEMPERATURE. AIR TEMPERATURE 75.6 DEGREES. COOLER BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLER MAY NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005 CITATION ISSUED. REACH IN COOLER AT IMPROPER TEMPERATURE.

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.

This violation was corrected during the inspection.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD PRODUCTS AT IMPROPER TEMPERATURE OF 77.3 DEGREES DURING STORAGE. 1 PAN OF RAW HAMBURGERS (14 LBS) AND 1 PAN OF CHICKEN MEATBALLS.(1lBS) ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE $ 135.00 15LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND SEVERAL DOORS NOT RODENT PROOFED AT TIME OF INSPECTION. 1/4IN GAP WITH LIGHT AVAILABLE. FOUND FRUIT FLY ACTIVITY AT FRONT BAR, GLASS DISHROOM, PLATE DISHROOM, DRY STORAGE AND PREP AREA. APPROX. 30-33 FRUIT FLIES ON SITE. INSTRUCTED MANAGER TO CLEAN ALL AREAS, CORRECT ALL DOORS AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED DOORS NOT RODENT PROOFED, FRUIT FLY ACTIVITY ON SITE.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER NOT MAINTAINED. GREASE ENCRUSTED TO THE TOP OF CONTAINER AND GREASE BUILD ON THE GROUND AROUND CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED OUTSIDE GREASE CONTAINER NOT MAINTAINED.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS NEEDED AT PREP AREA. BOARDS ARE DISCOLORED WITH DEEP CUTS. ALL WOOD CUTTING BOARDS MUST BE DISCONTINUED DUE TO POOR REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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 COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: FLOORS THROUGH OUT PREP AREA AND FRONT BAR AREA IN NEED OF DEEP CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: CEILING TILES AND AIR VENTS IN PREP AREA IN NEED OF CLEANING TO REMOVE LARGE AMOUNTS OF DUST BUILD UP. MUST CORRECT 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: WALL AT PANINI MACHINE IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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: WALL AT PANINI MACHINE IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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.