CORRIDOR BREWERY AND PROVISIONS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASH SINK IN THE BAR AREA WITH NO SIGNAGE. INSTRUCTED TO OBTAIN AND MAINTAIN

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCF FOODS WITHOUT LABELS STORED IN THE WALK IN COOLERS. ALL TCF FOODS HELD OVER 24 HOURS MUST BE LABELED WITH A DISCARD DATE. INSTRUCTED TO LABEL ALL TCF FOODS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY ON THE MENU FOR CONSUMING RAW OR UNDER COOKED FOOD. INSTRUCTED TO ADD TO THE MENU WITH AN ASTERISK FOR ANY FOODS THAT CAN BE PREPARED RAW OR UNDER COOKED. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FLOUR STORED IN A LARGE CONTAINER WITHOUT A LABEL. INSTRUCTED TO LABEL AND MAINTAIN

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED OUT OF THE SANITIZING BUCKETS. INSTRUCTED TO STORE WIPING CLOTHS IN THE SANITIZING SOLUTION AT ALL TIMES

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD UNDER THE 3 COMPARTMENT SINK IN THE DISH WASHING AREA. INSTRUCTED TO REMOVE AND MAINTAIN

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD UNDER THE 3 COMPARTMENT SINK IN THE DISH WASHING AREA. INSTRUCTED TO REMOVE AND MAINTAIN

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.