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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLE SLAW AT IMPROPER COLD HOLDING TEMPERATURE AT 45.8F. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. OPEN JAR OF MINCED GARLIC FOUND AT 47.1F, MILD CHEDDAR CHEESE FOUND AT 46.4F, COOKED SQUASH WITH CAULIFLOWER FOUND AT 49.1F AND CHEESE TORTELLINI FOUND AT 47.4F. PROPER COLD HOLDING TEMPERATURE MUST BE HELD AT 41.0F OR BELOW. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 25 LBS AT A COST OF $80.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 54.2F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL BULK FOOD CONTAINER WITH COMMON NAME TO PROPERLY IDENTIFY(FLOUR).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: MUST SEAL GAP AT REAR DOOR ON FIRST FLOOR NEAR WOMEN'S BATHROOM WITH A RODENT PROOF STRIP TO PREVENT ENTRY POINTS FOR PESTS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED NEXT TO HAND SINK IN MAIN DISH AREA. MUST INSTALL DURABLE SPLASH GUARD AT HAND SINK OR REMOVE CONTAINERS FROM NEXT TO HAND SINK.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO COLD RUNNING WATER AT HAND SINK LOCATED AT COFFEE STATION AND AT MIDDLE HAND SINK IN WOMEN'S BATHROOM LOCATED IN REAR. MUST PROVIDE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE LIGHT BULB(FAR RIGHT SIDE) AT VENTILATION HOOD IN MAIN PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE LIGHT BULB(FAR RIGHT SIDE) AT VENTILATION HOOD IN MAIN PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.