CROSBY'S KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEE, WHILE WEARING GLOVES, PERFORMED THE FOLLOWING:- -WENT THE THE DISHWASHING AREA AND BACK THEN CONTINUED TO PREP WITHOUT WASHING HANDS OR CHANGING GLOVES. -DISHED COTTAGE CHEESE IN THE GLOVE AND SERVED IT ON A BOND FOR CUSTOMERS -I USED THE WIPE CLOTH TO WIPE THE SERVICE COOLER PREP COUNTERTOP AND CONTINUED TO PREP. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE POLICY OF USING GLOVES. MUST CHANGE GLOVES AND HANDS WASHED WHEN MOVING FROM THE PREP AREA TO ANOTHER AREA AND WHEN CHANGING TASKS. PRIORITY VIOLATION CITATION ISSUED 7-38-010.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: NOTED SHELLFISH (MUSSELSAND CLAMS)IN A CONTAINER INSIDE THE BASEMENT WALK-IN COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT ALWAYS TO HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED, AND THEN MUST STORE THE TAGGS FOR AN ADDITIONAL 90 DAYS IN A FOLDER. ALL UNTAGGED ITEMS ARE VOLUNTARILY DISCARDED. PRIORITY FOUNDATION VIOLATION #7-38-005.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED A PINKISH AND SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF THE ICE MACHINE DRIPPING ONTO THE ICE.(ICE USED FOR CONSUMER CONSUMPTION) INSTRUCTED MANAGEMENT NOT TO USE ICE MACHINES UNTIL EQUIPMENT IS DETAIL CLEANED AND SANITIZED. PRIORITY FOUNDATION #7-38-005

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND SERVING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND FLOOR DRAINS, ESPECIALLY AT THE DISHWASHING AREA, THE DRAINS UNDERNEATH THE 3 COMPARTMENT SINKS ON THE FIRST AND SECOND FLOOR, AND DRAIN BY THE ICE MACHINE ALL AT THE BASEMENT FOOD PREP/STORAGE AREA.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE BAR FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE BAR FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.