CORCORAN'S GRILL & PUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE IN *CUSTOMER/EMPLOYEE SHARED RESTROOMS. *HAND WASHING SINK AT BACK BAR AREA. * HAND SINK AT FRONT BAR. *ALL EMPLOYEE/UNISEX SHARED RESTROOMS IN BACK BAR AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE AT HAND SINKS IN CUSTOMER/EMPLOYEES SHARED RESTROOMS. MAINTAIN AT ALL TIMES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED CONTAINERS OF SAUCES, COOKED CHICKEN, WITH NO COVERS STORED IN REACH IN COOLER. INFORMED MANAGER THAT FOODS STORED IN COOLERS MUST HAVE COVERS OR LIDDED FOR PROTECTION AGAINST CONTAMINATION. INSTRUCTED MANAGER TO PROVIDE COVERS/LIDDED FOR FOODS WHILE IN STORAGE TO PROTECTION AGAINST CONTAMINATION. MAINTAIN AT ALL TIMES.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMP DISH WASHING NOT SANITIZING AT FINAL RINSE, 0PPM OBTAINED ON CHLORINE TEST STRIPS, MACHINE WAS BEING USED DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE HAVE MACHINE SERVICED AND TO ENSURE PROPER SANITIZER CONCENTRATION AT SAID MACHINE. PRIORITY VIOLATION# 7-38-025 CATION ISSUED. MANAGER CORRECTED VIOLATION DURING INSPECTION.

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.

This violation was corrected during the inspection.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN COLD HOLDING UNITS WITHOUT DATE MARKING, COOKED CHICKEN, HARD BOILED EGGS, ETC. STORED IN ALL COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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.

This violation was corrected during the inspection.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

APPROVED THAWING METHODS USED - Comments: OBSERVED INTACT COMMERCIALLY VACUUMED SEALED PACKAGES OF FISH THAWING IMPROPERLY IN COOLER, ON SITE IN WALK IN COOLER AND REACH IN COOLER UNITS AT COOK LINE. INFORMED MANAGER THAT THE SEAL ON VACUUMED SEALED PACKAGES OF FISH MUST BE BROKEN AND/OR FISH MUST BE REMOVED FROM VACUUM PACKAGE, THEN THAWED UNDER REFRIGERATION. INSTRUCTED MANAGER TO BREAK SEAL AND/OR REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. MAINTAIN AT ALL TIMES.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED MISSING FOOD SHIELD/BARRIER AT REAR SALAD/EXPO STATION, ALONG HALLWAY AND ENTRANCE TO BACK PATIO AND BAR AREA. INSTRUCTED MANAGER TO RELOCATED SALAD/EXPO STATION AND/OR REPAIR/INSTALL PROPER FOOD SHIELD/BARRIER AT REAR SALAD/EXPO STATION TO PROTECT FOOD FROM CONTAMINATION. PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 1 EXPIRED, 12/2016, CHEMICAL TEST KIT ON SITE AT TIME OF INSPECTION AND UNABLE TO DETERMINE ACCURATE MEASUREMENT OF SANITIZING SOLUTION. INFORMED SITE THAT CURRENT AND VALID SANITIZING TEST KIT IS NEEDED ON SITE TO DETERMINE PROPER CONCENTRATIONS OF SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO LIDDED TRASH RECEPTACLE FOR SANITARY ITEMS IN EMPLOYEE/UNISEX SHARED RESTROOMS IN REAR BACK BAR AREA. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ADDITION TO ROOM TRASH CAN. MAINTAIN AT ALL TIMES.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO LIDDED TRASH RECEPTACLE FOR SANITARY ITEMS IN EMPLOYEE/UNISEX SHARED RESTROOMS IN REAR BACK BAR AREA. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ADDITION TO ROOM TRASH CAN. MAINTAIN AT ALL TIMES.

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.