CITY WINERY CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PERSON ON PREMISES AT START OF INVESTIGATION WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE FOOD PREPARATION (COOKING SHRIMP, CUTTING/PORTIONING FISH, CUTTING VEGETABLES FOR SALADS) WAS TAKING PLACE. ALSO FOUND NO CITY OF CHICAGO FOOD SANITATION LICENSE POSTED. SERIOUS VIOLATION 7-38-012(A).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: USING GARBAGE BAGS TO COVER UNCOVERED BREAD INSIDE WALK-IN COOLER, MUST USE FOOD GRADE APPROVED PLASTIC BAGS OR CONTAINERS.

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: Comments: CLEAN THE FOLLOWING: CABINET INTERIORS OF DEEP FRYERS, INTERIORS OF BOTH OVENS, EXTERIORS OF PIPES CONNECTED TO COOKING EQUIPMENT(OVENS), DUST BUILD-UP INSIDE BOTTOM AREA OF COOLER CURRENTLY BEING REPARED, EXTERIOR OF DISHMACHINE AND CUTTING BOARD IN COLD FOOD PREP STATION AREA.

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: DETAIL CLEAN FLOORS BEHIND ALL COOKING EQUIPMENT ON COOKLINE(GREASE AND FOOD BUILD-UP), IN DISH WASHING AREA(DIRT BUILD-UP, AND IN DRY STORAAGE ROOM.

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: CLEAN DUST BUILD-UP FROM HEAT VENTS AND LIGHT SHIELDS IN DISH MACHINE AREA. CLEAN AND/OR PAINT CEILINGS AND WALLS IN DRY GOODS STORAGE AREA, AND DISHMACHINE AREA. CLEAN DUST BUILD-UP FROM LIGHT SHIELDS IN MAIN FOOD PREP AREA. REMOVE ALL CHIPPING PAINT FROM WALLS IN DOORWAY LEADING FROM MAIN FOOD PREP AREA INTO DISHWAHING AREA AND RE-PAINT SURFACES. APPLY A FINISH TO BRICK WALLS IN STORE ROOM.

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: CLEAN DUST BUILD-UP FROM HEAT VENTS AND LIGHT SHIELDS IN DISH MACHINE AREA. CLEAN AND/OR PAINT CEILINGS AND WALLS IN DRY GOODS STORAGE AREA, AND DISHMACHINE AREA. CLEAN DUST BUILD-UP FROM LIGHT SHIELDS IN MAIN FOOD PREP AREA. REMOVE ALL CHIPPING PAINT FROM WALLS IN DOORWAY LEADING FROM MAIN FOOD PREP AREA INTO DISHWAHING AREA AND RE-PAINT SURFACES. APPLY A FINISH TO BRICK WALLS IN STORE ROOM.

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.