COBRA LOUNGE/ALL RISE BREWING CO. Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED A PINK SLIME LIKE SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT, SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCONTINUE USING MACHINE UNTIL SERVICED, CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD CONTAINERS THROUGHOUT PREP AREA, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN FOOD DEBRIS FROM NOZZLE DISPENSERS AT BOTH BARS. CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF MICROWAVE, FROM GRILL, STOVE, REACH IN COOLERS, AND FRYERS. CLEAN FOOD DEBRIS FROM LOWER SHELVES OF PREP TABLES THROUGHOUT THE PREP AREA. ALSO, CLEAN EXCESSIVE GREASE AND DRIED FOOD FROM INTERIOR/EXTERIOR CONTACT SURFACE OF SMOKER IN PREP 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: MUST DETAIL CLEAN DEBRIS FROM FLOORS BEHIND BOTH BARS, HOT FOOD LINE IN PREP AREA, AND THROUGHOUT 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN DEBRIS FROM FLOORS BEHIND BOTH BARS, HOT FOOD LINE IN PREP AREA, AND THROUGHOUT 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.