CROSBY'S KITCHEN Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES. COOK OBSERVED HANDLING READY TO EAT TOAST BURGER BUN WITH BARE HANDS. WHEN COOKED NOTICED MY PRESENCE, HE THEN PUT ON LATEX GLOVES LOCATED ON THE COOKS LINE WITHOUT WASHING HIS HANDS. BURGER BUN DISCARDED AND REVIEWED GOOD HYGIENIC PRACTICES OF NO BARE HAND CONTACT WITH READY TO EAT FOODS AND THE PROPER USE OF GLOVES, WASHING HANDS BEFORE AND AFTER EACH GLOVE USE. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY OVER 200 MICE DROPPINGS THROUGHOUT THE DINING ROOM BOOTH SEATS, UNDER THE SEAT CUSHIONS IN A HOLLOWED SPACE. HOLLOWED SPACES ALSO BEING USED FOR STORAGE OF NUMEROUS ENVELOPES AND CARDBOARD BOXES OF OFFICE PAPER DOCUMENTS ALSO CONTAINING DROPPINGS AND EVIDENCE OF NESTING. INSTRUCTED TO REMOVE ALL DROPPINGS. SANITIZE ALL AREAS. REMOVE ALL STORED ITEMS FROM INSIDE ALL BOOTH SEATS.SEAL ANY HOLES AND OPENINGS NOTED DURING CLEANING. RECOMMEND HAVING PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NO HOT WATER AT SECOND WASHROOM FOR CUSTOMERS. FAUCET PROVIDES MIXED HOT AND COLD WATER. TEMPERATURE FOUND TO BE 73.4F. INSTRUCTED TO REPAIR TO PROVIDE HOT/COLD MIXED RUNNING WATER AT A MINIMUM AT 85F. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE FOLLOWING AREAS FOUND DIRTY WITH FOOD DEBRIS, DIRT, OTHER ASSORTED DEBRIS MATERIALS. BEHIND COOKS LINE GRILL, UNDER THE DISH MACHINE AREA, UNDER ALL POT AND PAN STORAGE IN THE REAR STORAGE ROOM, WALK-IN COOLER, BASEMENT PREP BEHIND PREP TABLES AND ICE MACHINE. MUST CLEAN ALL AND MAINTAIN.

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: HOLE IN THE CEILING OF THE BASEMENT PREP AROUND CEILING PIPING. MISSING CEILING TILE IN THE LIQUOR STORAGE ROOM. MUST SEAL/REPLACE ALL.

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: HOLE IN THE CEILING OF THE BASEMENT PREP AROUND CEILING PIPING. MISSING CEILING TILE IN THE LIQUOR STORAGE ROOM. MUST SEAL/REPLACE ALL.

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.