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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED MULTIPLE OPEN DRINKS ON ACTIVE PREP COUNTERS IN KITCHEN. NOTED BEVERAGE ON PREP TABLE NEXT TO SLICER, NOTED 2 OPEN DRINKS ON THE PREP COUNTER IN THE PREPACKAGED GOODS PREP AREA, AND ANOTHER ON THE PREP COUNTER NEXT TO A CUTTING BOARD. OPERATOR REMOVED DRINKS FROM PREP AREAS. INSTRUCTED THAT EMPLOYEES MUST CONSUME BEVERAGES IN THE KITCHEN. CRITICAL VIOLATION: 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PREPARED FOODS AND OTHER ITEMS IN THE WALK IN COOLER THAT HAVE BEEN REMOVED FROM ORIGINAL CONTAINERS WITHOUT NAME OF ITEM PROPERLY NOTED ON THE LABEL. MUST INCLUDE NAME OF ITEM FOR PRODUCT REMOVED FROM ORIGINAL PACKAGING. ALSO NOTED PRE-PACKAGED "TO-GO" ITEMS (SALADS, FRUIT CUPS, COOKIES, ETC) IN THE MARKET SHOP WITHOUT PROPER INFORMATION ON THE LABELS. INSTRUCTED THAT ALL "TO-GO" ITEMS MUST INCLUDE THE NAME OF THE ITEM, LIST OF INGREDIENTS BY PREDOMINANCE, NET WEIGHT OF ITEM, PLACE OF MANUFACTURER AND ALLERGENS PRESENT.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE ACCUMULATING ON THE BACKSIDE OF THE FAN UNIT IN THE WALK IN FREEZER. INSTRUCTED TO ELIMINATE ICE. OBSERVED TAPE BEING USED TO HOLD TOGETHER A CRACK IN THE UPPER DROP PLATE OF THE LEFT ICE MACHINE (1ST FLOOR). INSTRUCTED TO REMOVE TAPE AND REPAIR CRACK WITH A MATERIAL THAT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED WHITE PLASTIC FOOD CONTAINERS IN USE WITH ROUGH EDGES FROM BROKEN CORNERS AND SIDES. INSTRUCTED TO REPLACE BROKEN CONTAINERS WITH ONES THAT ARE SMOOTH, NON-ABSORBENT 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE ACCUMULATING ON THE BACKSIDE OF THE FAN UNIT IN THE WALK IN FREEZER. INSTRUCTED TO ELIMINATE ICE. OBSERVED TAPE BEING USED TO HOLD TOGETHER A CRACK IN THE UPPER DROP PLATE OF THE LEFT ICE MACHINE (1ST FLOOR). INSTRUCTED TO REMOVE TAPE AND REPAIR CRACK WITH A MATERIAL THAT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED WHITE PLASTIC FOOD CONTAINERS IN USE WITH ROUGH EDGES FROM BROKEN CORNERS AND SIDES. INSTRUCTED TO REPLACE BROKEN CONTAINERS WITH ONES THAT ARE SMOOTH, NON-ABSORBENT 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.