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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed walk in cooler at improper temperature of 44.4f. Also observed 3 door reach in cooler unit, located at cook line, at improper temperature of 44.4f. Both units were holding potentially hazardous foods at time of inspection. Both units were tagged during inspection. Instructed manager not to use. Instructed manager to repair and contact cdph for tag removal. Critical violation #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: Observed potentially hazardous food at improper temperature in the following areas: -Walkin Cooler 45.4f, 10lbs baked chicken wings, at a value of $90.00 44.4f, 3.5lbs minestrone soup, at a value of $15.00 44.5f, 4lbs chili at value of $8.00 44.5f, 10lbs sour cream, $4.00 44.5f, 1.5lbs of clam chowder, at a value of $ $12.00 -Top loading 2 door reachin cooler 47.4f, 12oz of Tuna salad, at a value of $5.00 50.1f, 8oz of hummus, at a value of $2.00 49.8f, 4oz of pesto, at a value of $3.5 47.8f, 1lb of chopped tomatoes, at a value of $2.00 47.8f, .50lbs of roasted mushrooms, at a value of 2.00 47.7f, 6oz of chopped eggs, at a value of .50 47.6f, 1lbs of Caesar dressing, at a value of $7.00 Manager stated total weight of 34lbs an approximate value of $151 Manager volunteer discarded/denatured said food. Instructed to keep all cold food at 40 degrees or below and hot food at 140 degrees or above. Critical violation#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: Inadequate dish washing facilities. Observed high temperature dish machine at improper final sanitizing rinse temperature of 130f. Machine was being used at time of inspection. Several attempts were made to reach 180 degree temperature at final sanitizing rinse. Must not use machine until repaired and properly reaches 180� at final rinse. Machine was tagged during inspection. Operator instructed to service machine and do not use until correct temperature levels reached. Contact cdph when repaired to have tag removed. Critical violation #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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed no soap at exposed hand sink located at front bar area. Informed manager that soap is required at all exposed hand sinks to ensure proper hand washing. Manager corrected violations during inspection during inspection. Critical violation# 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

This violation was corrected during the inspection.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no City of Chicago certified food manager on site, no city of Chicago certificates posted while potentially hazardous foods, chicken, chopped tomatoes, soup, deli meats were being prepared and served. Instructed site that a city of Chicago certified food manager must be on site with original certificate post at all times while potentially hazardous foods are prepared and served. Serious violation #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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Observed previous minor violations from report # 2078460, date: 8/15/17, not corrected. 32 Must repair and maintain same. Observed excessive rust int he following areas: shelves of walk in cooler; inside lower interior of ice machine; and on wall behind ice machine. Must remove all rust or paint to make smooth and easily cleanable. Observed broken door on walk in cooler. Door does not close without putting heavy object in front of door. Must repair to properly close. Observed raw wood in beer cooler with heavy black stains. Must detail clean and resurface. Must seal or paint all wood surfaces to make non-porous, smooth and easily cleanable. Must maintain all. 35 Observed several holes in walls of rear hallways. Must repair to prevent pest entry. Must maintain same. 36 Observed several lights in kitchen very dim or not properly functioning. Observed corners and hallways of kitchen without lighting or too dim. Must provide adequate lighting to allow for proper cleaning in all prep areas. Must provide the required minimum foot candles of light as stated in the city of Chicago municipal code. 45 Must provide proof of food handler training for all food handling employees. Instructed manager to correct violations before re inspection. Serious violation #7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed rust on both large grease traps in rear dish washing area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to remove rust and ensure surface is smooth and easily cleanable.

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: Observed excessive grease buildup on hood filters above deep fryers and Grill station. Instructed manager to detail clean and maintain at all times.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed excessive grease buildup on hood filters above deep fryers and Grill station. Instructed manager to detail clean and maintain at all times.

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.