DYLAN'S TAVERN & GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. TALL REACH-IN COOLER AT END OF COOKS LINE NEXT TO WALL WITH AN INTERNAL TEMPERATURE OF 51.7F WITH FOODS SUCH AS CHICKEN AT 53.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

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: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. COOKED READY TO EAT ROAST BEEF AT 47.4F, CHEESE AT 47.4F, BEEF AT 47.3F AND CHICKEN AT 53.1F. MANAGEMENT STATES ESTIMATED TOTAL PONDS TO BE WITH ESTIMATED VALUE TO BE. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL TEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY SANITIZING AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. INSTRUCTED TO SET DISH ROOM FOUR COMPARTMENT SINK TO WASH RINSE AND SANITIZE. CRITICAL CITATION ISSUED 7-38-030.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE AT INITIAL INSPECTION WHILE THE ABOVE CRITICAL VIOLATIONS WERE OBSERVED. MANAGER WAS TELEPHONED DURING INSPECTION TO NOTIFY OF INSPECTION AND ARRIVED APPROXIMATELY 45 TO 60 MINUTES LATER. SERIOUS CITATION ISSUED 7-38-012.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY SHELVING THROUGHOUT WALK-IN COOLER. MUST REMOVE ALL RUST.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN. RUBBER DOOR GASKETS OF TWO DOOR TALL REACH-IN COOLER TORN. MUST REPLACE. INTERIOR TALL REACH-IN FREEZER DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR OF BER COOLER IN POOR REPAIR WITH TORN METAL FLOORING AND EXPOSED DIRT FROM FLOOR/GROUND AND EXCESSIVE POOLING WATER AT ENTRANCE TO SAME COOLER. MUST REPAIR FLOOR TO MAKE SMOOTH AND EASILY CLEANABLE. REMOVE POOLING WATER AND MAINTAIN DRY.

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: WATER DAMAGED CEILING TILES IN MENS WASHROOM. MUST REPLACE.

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: WATER DAMAGED CEILING TILES IN MENS WASHROOM. MUST REPLACE.

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.