FIRESIDE TAVERN AND GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE IN PREP COOLER IN MAIN KITCHEN AREA: RAW CALAMARI AT 44.3F, RAW SHRIMP AT 44.1F, RAW CHICKEN AT 45.7F. ALSO OBSERVED THE FOLLOWING ITEMS AT IMPROPER COLD HOLDING TEMPERATURE IN PREP COOLER BELOW COOKING EQUIPMENT: CATFISH AT 45.2F, RAW CHICKEN AT 48.9F AND SALMON AT 47.5F. INSTRUCTED MANAGER COLD HOLDING TEMPERATURE MUST BE AT LEAST 41.0F OR LOWER. MANAGER IMMEDIATELY DISCARDED AND DENATURED FOOD. ALL FOOD ITEMS IN TOTAL WEIGH APPROXIMATELY 50 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED MENU IS MISSING DISCLOSURE STATEMENT FOR CONSUMER ADVISORY. MUST ADD DISCLOSURE STATING, "THESE FOOD ITEMS CAN BE SERVED RAW OR UNDERCOOKED." OR "THESE ITEMS ARE COOKED TO ORDER." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED AN IMPROPER AMBIENT COLD HOLDING TEMPERATURE IN PREP COOLER BELOW COOKING EQUIPMENT IN KITCHEN PREP AREA AT 48.4F. INSTRUCTED MANAGER AMBIENT COLD HOLDING TEMPERATURE MUST BE AT LEAST 41.0F OR BELOW TO HOLD FOOD IN UNIT AT PROPER TEMPERATURE. PRIORITY VIOLATION. 7-38-005. TAGGED COOLER HELD FOR INSPECTION. MUST NOTIFY CDPH FOR RE-INSPECTION WHEN COOLER IS RUNNING PROPERLY AT AN AMBIENT TEMPERATURE OF 41.0F.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED ABOUT 1/4 INCH GAP AT BOTTOM OF FRONT ENTRANCE DOOR AND REAR DOOR IN PREP AREA. MUST SEAL AND PROVIDE RODENT PROOF STRIP TO PREVENT ENTRY POINTS FOR PESTS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY SHELVING IN WALK IN COOLER NEAR DELIVERY PREP AREA. MUST CLEAN OR REPAINT FOR SMOOTH AND EASY CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INSIDE OF COOKING FRYER WITH HEAVY GREASE BUILD UP. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO LID ON TRASH CAN IN WOMEN'S BATHROOM ON FIRST FLOOR AND NO LID ON TRASH CAN IN GENDER NEUTRAL BATHROOM IN BASEMENT. MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARD BOARD BOXES OUTSIDE NEAR GARBAGE DUMPSTER. MUST REMOVE AND CLEAN AREA FREE FROM DEBRIS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BROKEN LIGHT SHIELD IN DELIVERY PREP AREA. MUST REPAIR.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BROKEN LIGHT SHIELD IN DELIVERY PREP AREA. MUST REPAIR.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.