DOG HAUS Fails Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12--- 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: 3-305.11---- 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12--- 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: 4-903.11 (A;B;D)---- 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: 4-501.11---- NOTED A TORN RUBBER DOOR GASKET ON THE COOKS LINE ONE DOOR CHICKEN COOLER. MUST REPLACE. 4-101.11(B, C, D, E)--- 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: 4-601.11(B)--- 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. 4-602.13---- 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: 5-501.112--- 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: : 6-201.11--- 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. 6-501.114--- 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. : 6-201.13--- 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: : 6-305.11--- 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: 2-102.13--- 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.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.