EAVES COCKTAIL CAFE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BAR, PREP AREAS AND DISHWASHING AREA. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED ONE PROPERLY FUNCTIONING TWO DOOR REFRIGERATOR IN FACILITY. INSTRUCTED TO PROVIDE COLD HOLDING EQUIPMENT FOR HOLDING COLD FOOD IN SUFFICIENT NUMBER AND CAPACITY TO PROVIDE FOOD TEMPERATURES OF 41F AND BELOW. OBSERVED ONE THREE DOOR COLD HOLDING UNIT AT IMPROPER AMBIENT TEMPERATURE OF 69.3F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON THREE DOOR COLD HOLDING UNIT IN FACILITY. PRIORITY VIOLATION

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED ONE PROPERLY FUNCTIONING TWO DOOR REFRIGERATOR IN FACILITY. INSTRUCTED TO PROVIDE COLD HOLDING EQUIPMENT FOR HOLDING COLD FOOD IN SUFFICIENT NUMBER AND CAPACITY TO PROVIDE FOOD TEMPERATURES OF 41F AND BELOW. OBSERVED ONE THREE DOOR COLD HOLDING UNIT AT IMPROPER AMBIENT TEMPERATURE OF 69.3F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON THREE DOOR COLD HOLDING UNIT IN FACILITY. PRIORITY VIOLATION

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.