CROWBAR LOUNGE Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT1497144 DATE 09-25-2014(38)Comments: NO EXPOSED HANDSINK IN KITCHEN FOOD PREP AREA, MUST INSTALL A HANDSINK WITH SOAP AND A SANITIARY HAND DRYING DEVICE. MUST INSTALL AN EXPOSED HANDSINK IN FOOD PREP AREA IN REAR AREA WHERE ICE MACHINE AND REACH-IN FREEZER IS LOCATED WHICH IS SEPARATED BY A DOOR 10 FEET AWAY FROM EXPOSED HANDSINK BEHIND THE BAR. INSTALL A MOP SINK ON PREMISES. USING WHITE UTILITY SINKS THAT ARE NOT CONNECTED TO FLOOR DRAINS(WATER BEING CAUGHT IN BUCKETS UNDERNEATH)BEHIND THE BAR TO ICE DOWN BEER. MUST PROPELY CONNECT TO FLOOR DRAINS IF ACCESSIBLE

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN THE PREP AREAS AND BEHIND BAR AREA,ALONG WALL BASE ABD CORNERS

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD COVERS IN KITCHEN AREA

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE EXCESSIVE CLUTTER IN THE KIYCHEN AREA,UNDERNEATH TABLES AND IN THE BASEMENT AREA,TO PREVENT RODENT HARBORAGE

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE EXCESSIVE CLUTTER IN THE KIYCHEN AREA,UNDERNEATH TABLES AND IN THE BASEMENT AREA,TO PREVENT RODENT HARBORAGE

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.