DOG HAUS Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AVAILABLE AT THE COOKS LINE HAND WASHING SINK WHEN FOODS WERE PREPARED AND SERVED. MUST PROVIDE AT ALL TIMES AT ALL HAND SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP AVAILABLE IN THE BASEMENT WASHROOMS. MUST PROVIDE SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.

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 EMPLOYEE WASHING POTS AND UTENSILS AT THE THREE-COMPARTMENT SINK WITHOUT SANITIZER. REVIEWED PROPER METHOD OF WASHING, RINSING AND SANITIZING. THE MANAGER PROVIDED CHLORINE AND TEST STRIPS FOR SANITIZER DURING THE INSPECTION. PRIORITY VIOLATION 7-38-025 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 HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING PREPARED TCS FOODS HELD IN THE STEAM TABLE AT IMPROPER HOT HOLDING TEMPERATURES. CHILI AT 123.8F, CARAMELIZED COOKED ONIONS AT 122.3F. ALL FOODS DISCARDED. PRIORITY VIOLATION: SEE VIOLATION #22 FOR CITATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS IN TWO SEPARATE COOLERS ON THE COOK LINE HELD AT IMPROPER TEMPERATURES.COLESLAW AT 56.4F, SLICED TOMATOES AT 57.6F, AND COOLER WITH AN AMBIENT TEMPERATURE OF 61.1F. RAW CHICKEN AT 55.4F & 56.3F WITH AN AMBIENT TEMPERATURE OF 49.8F. ALL FOODS DISCARDED. PRIORITY FOUNDATION 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED THE FOLLOWING PREPARED TCS FOODS WITH EXPIRED PREPARATION DATES IN THE COOKS LINE COOLER AND THE WALK-IN COOLER: CARAMELIZED ONIONS WITH AN EXPIRATION DATE OF 9/25 AND 9/30.COOKED VEGETABLES IN THE WALK-IN COOLER WITH AN EXPIRATION DATE OF 9/25. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE COOKS LINE THREE DOOR COOLER WITH A TEMPERATURE OF 61.1F WITH TCS SLICED TOMATOES AT 57.6F AND THE COOKS LINE ONE DOOR COOLER AT 49.8F WITH CHICKEN AT 56.3F. BOTH COOLERS ARE TAGGED AND HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REPAIRED, MAINTAIN A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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.

APPROVED THAWING METHODS USED - Comments: NOTED IMPROPERLY THAWING FROZEN DAIRY PRODUCTS IN BUCKETS OF STANDING WATER BEHIND THE BAR. REVIEWED PROPER THAWING METHODS.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED FOOD CONTACT ITEMS SUCH AS TO-GO FOOD CONTAINERS AND STORED BULK SPICES BEING STORED DIRECTLY UNDER WASTEWATER PIPELINES THROUGHOUT THE BASEMENT DRY FOOD STORAGE. MUST REMOVE FROM UNDER WASTE WATER LINES AND SAFELY STORE PROTECTED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: NOTED FOOD HANDLERS NOT WEARING EFFECTIVE HAT/HAIR RESTRAINT. MUST PROVIDE.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES IMPROPERLY STORED BETWEEN THE COOK'S LINE PREP TABLES. MUST PROPERLY STORE IN A CLEAN KNIFE HOLDER.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: ALL CLEAN STORED POTS, PANS BOWLS MUST BE STORED INVERTED.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED A TORN RUBBER DOOR GASKET ON THE COOKS LINE ONE DOOR CHICKEN COOLER. MUST 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: THERE WAS A BROKEN DOOR ON THE TALL REACH-IN COOLER AT THE FRONT PREP 1ST FLOOR ---THE BROKEN DOOR HANDLE ON THE GRILL DRAWER COOLER WAS REPAIRED WITH TAPE. MUST REPAIR/REPLACE AND MAINTAIN ALL.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTREMELY DIRTY AND STAINED CUTTING BOARD AT THE COOKS LINE PREP COOLER AND DIRTY ICE SHOOT ON THE DINING ROOM ICE DISPENSING MACHINE. MUST CLEAN OR REPLACE ----NOTED A FOOD-ENCRUSTED AND RUSTY TABLE TOP CAN OPENER AT THE BASEMENT PREP TABLE. MUST REPLACE OR REMOVE FOOD AND RUST.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING UNDER THE STORED DRY ONIONS IN THE BASEMENT PREP.----INTERIOR CABINETS UNDER THE DINING ROOM SODA DISPENSING SYSTEM WITH DIRT AND SYRUP SPILLAGE. MUST 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: UNUSED COOLER STORED AT OUTDOOR PARKING/GARBAGE AREA MUST BE REMOVED. ALL PILED CARDBOARD IN SAME AREA MUST BE REMOVED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING BASEBOARD FLOOR/WALL COVERING UNDER THE BASEMENT THREE-COMPARTMENT SINK AND ADJACENT COMPRESSORS. MUST REPLACE.

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: ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT AND ALL CLOSETS MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED FROM THE FLOORS.

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: NOTED DIRTY FLOOR DRAIN AT THE 1ST FLR. ONE COMPARTMENT PREP SINK.-----FLOORS THROUGHOUT THE REAR HALLWAY STORAGE AND BEHIND THE BASEMENT TATER TOT BOX FREEZER WITH DIRT AND FOOD DEBRIS.----EXCESSIVE DUST ON CEILING VENTS ON THE FRONT PREP 1ST FLR.ABOVE THE HAND WASHING SINK ----EXCESSIVE GREASE AND FOOD SPLATTER ON THE WALLS AND LIGHT SHIELDS THROUGHOUT ALL FOOD PREP AND DISHWASHING AREAS.MUST CLEAN AND MAINTAIN ALL. MISSING/DAMAGED FLOOR TILE ON THE COOKS LINE, UNDER THE BASEMENT THREE-COMPARTMENT SINK. MUST REPLACE.NOTED A HOLE IN THE WALL IN THE BASEMENT MEN'S WASHROOM. MUST SEAL.

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 EMPLOYEES PERSONAL BELONGS BEING STORED IN THE BASEMENT PREP/DISH AREA. MUST PROVIDES A DESIGNATED EMPLOYEE STORAGE AREA.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2564417 ON 9-27-22 WERE NOT CORRECTED. #55- DEBRIS ON FLOOR IN PREP AREA UNDER EQUIPMENT, CLEAN AND MAINTAIN.#54- EXCESS GREASE OUTSIDE THE SURROUNDING OIL CONTAINER AREA. INSTRUCTED TO CLEAN AND MAINTAIN. THE OIL CONTAINERS MUST BE ALSO CLEANED.#47-: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE PREMISES, INCLUDING INSIDE THE WALK-IN COOLERS.#49- UNUSED EQUIPMENT STORED IN THE REAR AREA BY THE SIDE DOOR MUST BE CLEANED AND MAINTAINED OR REMOVED ITEMS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2564417 ON 9-27-22 WERE NOT CORRECTED. #55- DEBRIS ON FLOOR IN PREP AREA UNDER EQUIPMENT, CLEAN AND MAINTAIN.#54- EXCESS GREASE OUTSIDE THE SURROUNDING OIL CONTAINER AREA. INSTRUCTED TO CLEAN AND MAINTAIN. THE OIL CONTAINERS MUST BE ALSO CLEANED.#47-: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE PREMISES, INCLUDING INSIDE THE WALK-IN COOLERS.#49- UNUSED EQUIPMENT STORED IN THE REAR AREA BY THE SIDE DOOR MUST BE CLEANED AND MAINTAINED OR REMOVED ITEMS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.