EXIT Fails Health Inspection - Chicago Liquor

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO EXPOSED HAND WASHING SINKS AT ANY OF THE FOUR BARS ON THE 1ST AND 2ND FLOORS. MUST INSTALL EXPOSED HAND SINKS SUPPLIED WITH HOT AND COLD RUNNING WATER AND SOAP/DISPOSABLE TOWELS. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: ALL EXIT AND ENTRANCE DOORS ON ALL FLOORS FOUND WITH OPEN GAPS ON TOPS AND BOTTOMS. EMERGENCY EXIT DOOR MAIL SLOT OPEN TO OUTSIDE. NO SEAL. MUST PROVIDE TIGHT FITTING SEALS AROUND ALL DOORS THROUGHOUT PREMISES. NO PEST CONTROL LOG BOOK OR REQUIRED DOCUMENTATION ON PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: MUST PROVIDE CHEMICAL TEST STRIPS FOR SANITIZER USED AT THE THREE COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 2ND FLOOR BAR THREE COMPARTMENT SINK WITH EXTREME LEAK FROM DRAIN UNDER SINK. MUST REPAIR TO PROPERLY DRAIN. MUST INSTALL DUMP SINKS OR THREE COMPARTMENT SINKS AT 2 BARS (1ST AND SECOND FLOORS) WITHOUT 3 COMPARTMENT SINKS. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE LIDS/COVERS FOR ALL THE BARS ICE BINS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF THE BAR BOX COOLERS/FREEZERS WITH SPILLAGE. MUST CLEAN. SHELVES AT BARS NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT WITH EXCESSIVE DIRT AND DEBRIS. MUST CLEAN, INCLUDING FLOOR VENTS/DUCTS. ALL HOLES IN FLOORS THROUGHOUT AND HOLES IN CEMENT (BASEMENT) MUST BE SEALED, SMOOTH AND CLEANABLE. POOLING WATER IN BASEMENT MUST BE REMOVED.

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: ALL HOLES IN WASHROOM WALLS AND IN THE WALK-IN COOLER MUST BE PROPERLY SEALED TO BE SMOOTH AND EASILY CLEANABLE.

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: NO UTILITY MOP SINK ON PREMISES FOR WASTE WATER DISPOSAL. MUST PROVIDE. BROKEN VENTILATION IN BOTH 2ND FLOOR WASHROOMS. MUST REPAIR AND CLEAN ALL VENTILATION COVERS IN ALL WASHROOMS. LEAK UNDER THE URINAL OF THE 1ST FLOOR MENS ROOM. MUST REPAIR. MUST PROVIDE WASTE WATER DRAINAGE LINES ON ALL BARS SODA GUN HOLDERS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: BBQ GRILL IN THE BASEMENT MUST BE REMOVED FROM THE PREMISES. REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE ELEVATED AND NEATLY TO PREVENT PEST HARBORAGE AND TO FACILITATE CLEANING.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP AT ICE MACHINE MUST BE STORED IN A CLEAN, COVERED CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP AT ICE MACHINE MUST BE STORED IN A CLEAN, COVERED CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.