CROSBY'S KITCHEN Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FRONT BAR AREA AND BASEMENT FOOD PREP AREA. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT THE EXPOSED HAND WASHING SINKS 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BLACK AND PINK SLIMY SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MACHINE DRIPPING DOWN INTO ICE. ICE IS BEING USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 2-DOOR MEAT PREP COOLER. OBSERVED RAW STEAK AT 46.2F, FRESH FISH 47.7F AND FRESH SALMON AT 47.7F. ALSO OBSERVED IMPROPER COLD HOLDING TEMPERATURES INSIDE FRONT SALAD PREP COOLER. DICED TOMATOES AT 51.5F, TOMATOE RED SAUCE AT 54.8F, CHEESES AT 56.1F, RANCH DREESING 54.6F, CORN AT 57.4F, HOME MADE DRESSINGS AT 56.1F, SPINASH ARTICHOKE AT 56.7. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD APPROXIMATELY 32# OF FOOD VALUE OF $120. INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED EQUIPMENT NOT MAINTAINING PROPER TEMPERATURES. OBSERVED TEMPERATURE OF 2-DOOR SALAD PREP COOLER LOCATED IN THE FRONT OF KITCHEN FOOD PREP AREA TO BE IMPROPER AT 57.6F. INSTRUCTED TO REPAIR AND BE ABLE TO MAINTAIN TEMPERTAURE OF 41.0F OR BELOW. COLD HOLDING UNIT TAGGED HELD FOR INSPECTION TAG REMOVAL AND MUST NOT USE COOLER UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOPS STORED INSIDE ICE BINS IN FRONT BAR AREA. MUST PROPERLY STORE ICE BINS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY BOTTOM OF PREP TABLES IN BASEMENT FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT AND DEBRIS ON WALL UNDERNEATH EXPOSED HAND WASHING SINK IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED DAMAGED AND CRACKED FLOOR TILES IN REAR FOOD PREPARATION AREA/DISHWASHING AREA. MUST REPAIR/REPLACE AND MAINTAIN FLOOR IN A GOOD REAPIR AT ALL TIMES.

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 DIRT AND DEBRIS ON WALL UNDERNEATH EXPOSED HAND WASHING SINK IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED DAMAGED AND CRACKED FLOOR TILES IN REAR FOOD PREPARATION AREA/DISHWASHING AREA. MUST REPAIR/REPLACE AND MAINTAIN FLOOR IN A GOOD REAPIR AT ALL TIMES.

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.