EAST BANK CLUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE BEHIND THE BAR ON THE 2ND FLOOR WITH CHLORINE SANITIZER READING AT 0 PPM FOR FINAL RINSE, WHILE THE EMPLOYEE WAS WASHING THE GLASSES. INSTRUCTED TO REPAIR TO HAVE A FINAL RINSE OF 100 PPM. CRITICAL VIOLATION 7-38-030. TECHNICIAN ARRIVED ON SITE AND WAS ABLE TO FIX THE DISH MACHINE AND HAVE FINAL RINSE FOR CHLORINE AT 100PPM DURING INSPECTION.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO STORE ALL CLEAN UTENSILS, POTS,PANS, FOOD CONTAINERS,DISHES UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE DUST BUILD-UP AND CONTAMINATION IN THE DISH WASHING AREA 2ND FLOOR.

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: WIRE RACK SHELVINGS OF THE DRY FOOD STORAGE SHELVINGS IN THE BASEMENT RUSTED. MUST REMOVE RUST OR REPLACE AND MAINTAIN. MUST RE CAULK ALONG THE WALLS OF THE DISH MACHINE IST FLOOR. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN. MUST INSTALL A LID FOR THE ICE BINS BEHIND THE SERVICE BAR ON THE 2ND FLOOR AND 1ST FLOOR BAR.

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: CLEAN IN DETAIL INTERIOR OF THE DEEP FRYER IN THE FIRST FLOOR COOK LINE ,WITH ACCUMULATED DUST AND GREASE AND MAINTAIN. MUST CLEAN THE EXTERIOR OF ALL THE BULK FOOD CONTAINERS FIRST AND SECOND FLOOR PREP AREA AND MAINTAIN. CLEAN IN DETAIL THE FAN GUARD OF THE TWO DOOR REACH IN COOLER FIRST FLOOR,2ND FLOOR AND 4TH FLOOR,WITH DUST ACCUMULATED AND MAINTAIN.

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: MUST RE SEAL THE FLOOR THRU-OUT THE BASEMENT PURCHASING,STORAGE AND RECEIVING AREA AND MAINTAIN.

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: CLEAN IN DETAIL THE WALLS BEHIND THE DISH MACHINE ,FIRST FLOOR DISH WASHING AREA AND MAINTAIN. SOLID LIGHT SHIELD ON THE HOOD/CANOPY ON THE COOK LINE 2ND FLOOR WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.

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: CLEAN IN DETAIL THE WALLS BEHIND THE DISH MACHINE ,FIRST FLOOR DISH WASHING AREA AND MAINTAIN. SOLID LIGHT SHIELD ON THE HOOD/CANOPY ON THE COOK LINE 2ND FLOOR WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.

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.