CITY WINERY CHICAGO Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE HIGH TEMPERATURE CONVEYOR DISH WASHING MACHINE WITH A FINAL RINSE OF 140F. MANAGEMENT INSTRUCTED TO REPAIR THE DISHWASHING MACHINE SO THAT A FINAL RINSE ABOVE 180F IS REACHED. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COOKED CHICKEN WINGS IN THE WALK-IN COOLER AT 45F. MANAGEMENT INSTRUCTED THAT ALL COLD TCS FOODS MUST BE STORED BELOW 41F. 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS SUCH AS SALAD DRESSINGS, AIOLI, COOKED EGGPLANT, AND CONFIT GARLIC STORED PAST THE 7-DAY MAXIMUM USE BY DATE INSIDE OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED THAT ALL DATE MARKED TCS FOODS MUST BE DISCARDED OR CONSUMED WITHIN 7 DAYS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS ON THE WALLS AND CEILING OF THE FOOD AND BEVERAGE SERVICE AREAS AND DISH WASHING AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE HANDICAPPED WASHROOM NEXT TO THE BAR.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REPLACE THE BROKEN CEILING TILE IN THE DISHWASHING STATION. REPAIR THE BROKEN BASEBOARD TILES BENEATH THE CONVEYOR DISHWASHING MACHINE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PROVIDE LIGHT SHIELDS WHERE MISSING IN THE DISHWASHING ROOM.

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 PROVIDE LIGHT SHIELDS WHERE MISSING IN THE DISHWASHING ROOM.

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.