ELEPHANT & CASTLE PUB & RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND A 1DR UPRIGHT REFRIGERATOR NOT MAINTAINING PROPER TEMPERATURE 55.8F TEMP REFRIGERATOR AND A 3DR COOLER AT 54.5F TAGGED AT THIS TIME CDI. ALL COOLERS AND REFRIGERATORS MUST ALWAYS MAINTAIN 40F AND BELOW.

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: DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOUNDS NOT MEETING PROPER TEMPERATURE OF 40F AND BELOW AT THE 1DR UPRIGHT REFRIGERATOR(3LBS OF CUT FRUIT 52.3F, 2LBS OF CREAM CHEESE 50F, AND 1 GALLON OF MILK AT 53.4F) IN THE 3DR COOLER FOUND 3LBS OF CUT FRUIT 50.1F, 1GALLON OF EGG WHITES AT 52.1F AND 3LBS OF LIQUID EGGS AT 53.8F. MANAGEMENT DISCARDED AND DENATURED ABOVE FOOD PRODUCTS VOLUNTARILY. ALL COLD FOODS MUST MAINTAIN OF TEMPERATURE OF 40F AND BELOW AT ALL TIMES. ALSO FOUND 3 SMALL STAINLESS CONTAINERS SITTING ON THE GRILL CONTAINING GRILLED ONIONS AT 98.4F AND GRAVY AT 110F. APPROXIMATE VALUE OF FOOD ITEMS AT 60.OO DOLLARS HOT FOODS MUST MAINTAIN A HOT HOLDING TEMPERATURE OF 140F AND ABOVE AT ALL TIMES. THESE ITEMS WERE ALSO DISCARDED AND DENATURED BY MANAGEMENT VOLUNTARILY. CRITICAL CITATION ISSUED.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOOR UNDER THE DISH MACHINE AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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: MUST REATTACH WALL COUVING AT THE CORNER OF THE BEER COOLER IN THE BASEMENT. MUST REPAIR HOLE AT WALL AT SAME.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR EXHAUST VENTS AT ALL RESTROOMS ON PREMISES STAFF AND CUSTOMER RESTROOMS IN THE BASEMENT LEVEL.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR EXHAUST VENTS AT ALL RESTROOMS ON PREMISES STAFF AND CUSTOMER RESTROOMS IN THE BASEMENT LEVEL.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.