ERIE CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED INADEQUATE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK AT THE 2ND FLOOR BAR. WATER TEMPERATURE WAS AT 100F AT THE TIME OF THE INSPECTION. 3 COMPARTMENT SINK WAS TAGGED HELD FOR INSPECTION. THERE IS A 3 COMPARTMENT SINK AT THE OTHER 2 BARS, THE PREP AREA AND A HIGH TEMPERATURE DISHMACHINE IN THE PREP AREA TO WASH DISHES. MUST PROVIDE HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-030.

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED STAINED CUTTING BOARDS IN THE PREP AREA. MUST REPLACE. OBSERVED RUSTED WIRE STORAGE RACKS IN THE COOLERS. MUST REPAINT OR REPLACE. PROVIDE COVERS FOR THE ICE BINS BEHIND THE BAR IN THE BANQUET ROOM. REMOVE THE RUST FROM THE INTERIOR OF THE ICE MACHINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREA UNDER AND AROUND EQUIPMENT, IN THE BASEMENT WINE STORAGE ROOM. EXCESSIVE AMOUNT OF WATER ON THE FLOOR OF THE DISHWASH AREA AND BASEMENT WINE STORAGE ROOM. MAINTAIN THESE AREAS DRY.

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: The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE WALL BEHIND THE SINK IN THE 2ND FLOOR RESTROOM NEXT TO THE BAR.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE 2ND FLOOR RESTROOMS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE 2ND FLOOR RESTROOMS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.