D4 IRISH PUB & CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: Food handlers not washing hands when required, observed a cook handling raw beef patties and the handling ready-to-eat foods (bread, deli meat ) without washing hands nor changing gloves. instructed manager to have all food handlers to wash hands when needed. Priority violation 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: Missing thermometer in several prep cooler, instructed to provide in warmest part of cooler.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: Keeping large utensils in standing water at room temperature, instructed to keep utensil according to health code, ie.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: soda gun holders not clean inside, standing waste water in holders, instructed to clean and maintain.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: open drinks for employees places on prep tables, instructed to keep away or cap it.

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: open drinks for employees places on prep tables, instructed to keep away or cap it.

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.