COBRA LOUNGE/ALL RISE BREWING CO. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: BEEF BRISKET COOKED AND COOLED 1-12-15 IN WALK-IN COOLER FOUND AT INTERNAL TEMPERATURES RANGING FROM 44.1 DEGREES TO 51.2F. INSTRUCTED ON PROPER METHOD OF COOLING COOKED FOODS AND INSTRUCTED TO DISCARD PRODUCT FOUND AT IMPROPER TEMPERATURES. CRITCAL VIOLATION 7-38-005(A).

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: OUTER OPENINGS NOT PROTECTED. EXIT DOOR IN BACK BAR AREA HAD A 1/4 INCH GAP UNDERNEATH THE BOTTOM. 1/4 INCH GAP AT CENTER BOTTOM OF DOUBLE DOORS IN NEWLY ADDED BAR AREA. ALL DOORS MUST BE TIGHT-FITTING AT BOTTOMS, SIDES AND CENTERS TO PREVENT RODENT ENTRY. SERIOUS VIOLATION 7-38-020.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL COOKED, PREPARED AND FOODS REMOVED FROM ORIGINAL CONTAINERS WHEN STORED OVER 24 HOURS MUST BE PROPERLY LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL MULTI-USE UTENSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS INVERTED(HANDLES UP OR OUT).

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: CLEAN ALL 3 COMPARTMENT AND EXPOSED HAND SINKS BEHIND THE FRONT AND BACK BARS.

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: CLEAN FLOORS THROUGHOUT SECTIONS OF BASEMENT ALONG THE BASES OF THE WALLS AND IN CORNERS(DIRT AND DEBRIS). LEVEL ALL UNEVEN SECTIONS OF FLOORS THROUGHOUT BASEMENT. CLEAN THE INTERIOR OF THE ICE MACHINE IN THE BASEMENT.

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: SEAL LARGE CRACKS IN WALLS IN BASEMENT INSIDE AND OUTSIDE OF LIQUOR STORAGE CAGE IN BASEMENT. SEAL LARGE GAPS AND HOLES IN BRICK WALLS THROUGHOUT(ELIMINATE HARBORAGE AREAS FOR PESTS). CLEAN LIGHT SHIELDS IN FOOD PREP AREA(WATER STAINS AND DIRT). REPLACE MISSING FLOOR TILES AT DOORWAY COMING OUT OF FOOD PREP AREA INTO NEW BAR AREA.

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: SEAL LARGE CRACKS IN WALLS IN BASEMENT INSIDE AND OUTSIDE OF LIQUOR STORAGE CAGE IN BASEMENT. SEAL LARGE GAPS AND HOLES IN BRICK WALLS THROUGHOUT(ELIMINATE HARBORAGE AREAS FOR PESTS). CLEAN LIGHT SHIELDS IN FOOD PREP AREA(WATER STAINS AND DIRT). REPLACE MISSING FLOOR TILES AT DOORWAY COMING OUT OF FOOD PREP AREA INTO NEW BAR AREA.

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.