DYLAN'S TAVERN & GRILL Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE 3-DOOR REACH IN COOLER IS HOLDING 60 F AMBIENT AIR TEMPERATURE, COOLER TAGGED HELD FOR INSPECTION. THE WALK-IN FOOD COOLER HAS A HEAVY ICE BUILDUP AND FOOD IS BEING MOVED TO THE WALK-IN BEER COOLER AT THIS TIME, EMERGENCY REFRIGERATION REPAIR IS ON THE WAY OVER. REPAIR ALL REFRIGERATION SO IT HOLDS POTENTIALLY HAZARDOUS FOODS AT 40 F OR LESS.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. 10 POUNDS OF TUNA SALAD, HUMMUS AND COLD CUTS WERE HELD AT 57 F INTERNAL TEMPERATURE, APPROXIMATELY $50.00 WORTH OF PRODUCT WAS DUMPED AND DENATURED AT THE TIME OF THIS INSPECTION.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVER 25 LIVE SMALLFLIES WERE FOUND IN THE REAR ICE MACHINE AREA AND ABOVE THE BAR, REMOVE ALL EVIDENCE OF INSECT ACTIVITY AND CLEAN OFF ALL RESIDUE ON THE WALLS AND CEILINGS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY KITCHEN KNIVES FOUND IN THE KNIFE HOLDER, KNIVES AND HOLDER WERE TAKEN DOWN FOR SANITIZING, MAINTAIN IN SANITARY CONDITION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE KITCHEN EQUIPMENT AND SURFACES ARE DIRTY AND FULL OF BUILDUP. WASH, RINSE AND SANITIZE ALL EQUIPMENT AND SURFACES UNTIL THEY ARE CLEAN SANITARY AND MAINTAINED THAT WAY.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR IS DIRTY. CLEAN THE DIRTY BUILDUP UNDER THE EQUIPMENT AND TABLES IN THE KITCHEN FROM CORNER TO CORNER.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. THE WALLS AND CEILINGS AROUND THE HOT LINE AND DISHROOM ARE DAMAGED AND DIRTY, CLEAN AND REPAIR THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. THE WALLS AND CEILINGS AROUND THE HOT LINE AND DISHROOM ARE DAMAGED AND DIRTY, CLEAN AND REPAIR THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

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.