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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICES AT THE HAND WASHING SINK LOCATED IN COLD PREP AREA IN KITCHEN FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE HAND PAPER TOWELS AT ALL HAND WASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON IN CHARGE PROVIDE PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE WALKING COOLER #4 LOCATED IN REAR MAIN KITCHEN FOOD PREPARATION ARE. OBSERVED GIRL AND FRIED CHICKEN ON TRAY WITH INTERNAL TEMPERTURE OF RANGING BETWEEN 53.3F, HONEY CHICKEN TENDERS, BUFFALO CHICKEN, AND BBQ TENDERS FOUND IN TO GO BOXES WITH TEMPERATURE RANGING BETWEEN 50.5F-57.4F, MARSALA CHICKEN 46.7F, COOKED SALMON AND COOKED SHRIMP IN TO GO BOXES AT 47.9F-49.4F, COOKED BEEF ON PLASTIC CONTAINER AT 62.4F RAW CHICKEN STORED IN A BIG PLASTIC CONTAINER AT 52.2F-53.1F. ALSO OBSERVED TCS FOODS NOT MAINTAING PROPER TEMERATURE INSIDE REACH-IN SALAD COOLER IN FOOD SHOP AREA NEXT TO MAIN KITCHEN DOOR. OBSERVED CHICKEN SALAD AT 47.4- 49.6F, CHIPOTLE CHICKEN SALAD AT 48.2F, CALIFORNIA COBB SALAD AT 54.6F, SALMON POKE BOWLS 49.3F-49.7F AND TERIYAKI CHICKEN BOWLS 47.3F-49.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 64# OF FOOD WORTH $598. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH-IN SALAD COOLER LOCATED IN FRONT OF FOOD SHOP SELLING AREA NOT MAINTAINING PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF 51.2F. COOLER WAS USED TO STORE TCS FOODS SUCH AS CHICHEN SALADS, POKE SALMON, SANDWICHES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN COOLER TEMPERATURES BELOW 41.0F AT ALL TIMES. ENGINEER ON SITE COOLER HAS BEEN REPAIR AT THE END OF INSPECTION AND NOW MAINTAING TEMPERATURE OF 39.1F MAY USE COOLER AS USUAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHC IN A SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A FEW CEILING TILES IN UTILITY ROOMS. MUST REPAIR REPLACE AND MAINTAIN. OBSERVED BROLEN LIGHT SHIELD COVER IN REAR MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH SHELVING INSIDE WALK-IN COOLERS LOCATED IN REAR MAIN KITCHEN AREA AND BASEMENT. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH SHELVING INSIDE WALK-IN COOLERS LOCATED IN REAR MAIN KITCHEN AREA AND BASEMENT. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.