GEORGE STREET PUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED ALL FOUR EXPOSED HANDSINKS ON SITE IMPROPERLY MAINTAINED. AT THE BAR, THE HANDSINK WAS INACCESSIBLE DUE TO SEVERAL EMPTY BOTTLES BEING STORED IN THE BASIN AND THERE WERE NO PAPER TOWELS AT THIS SINK. IN THE BASEMENT PREP AREA AND AT THE REAR BAR, THE HAND SINKS WERE NOT SUPPLIED WITH SOAP OR PAPER TOWELS. IN THE MAIN KITCHEN, THE HANDSINK WAS INACCESSIBLE DUE TO A LATEX GLOVE COVERING THE FAUCET HEAD. INSTRUCTED TO MAINTAIN ALL HANDSINKS TO BE FREELY ACCESSIBLE AND STOCKED WITH A SUPPLY OF SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION: 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST UPRIGHT FREEZERS IN BASEMENT.

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: OBSERVED SOILED KNIVES STORED IN THE KNIFE RACK IN THE KITCHEN. INSTRUCTED TO CLEAN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SOILED KNIVES STORED IN THE KNIFE RACK IN THE KITCHEN. INSTRUCTED TO CLEAN.

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.