GEORGE STREET PUB Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWEL AT THE HAND-SINK AT BAR. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (ENTIRE BURGER MENU OFFERING 12OZ STUFFED BURGERS AND BRUNCH MENU ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. OBSERVED PACKAGES OF MEAT AND AU JUS SITTING ON TOP OF CHEST FREEZERS IN BASEMENT PREP. INFORMED FOOD HANDLER OF PROPER THAWING METHODS ( MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED PEST ACTIVITY WITH APPROX. 25 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED THROUGHOUT BAR WALL WITH BUSINESS LICENSES NEAR THE FRONT ENTRANCE. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED IN CHEST FREEZER AND BASEMENT STORAGE AREA WHERE BULK DRY STORAGE ITEMS ARE STORED ( SUGAR, FLOUR, PASTA) UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT ALL 3 COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FACILITY WITHOUT A (QUAT) CHEMICAL TEST KIT FOR SANITIZER OR FOR WAREWASHING AT BAR AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FACILITY WITH INADEQUATE PLUMBING AT REAR DISH AREA. CLEAR WATER COMES FROM FLOOR DRAIN LOCATED BETWEEN PREP AND DISH WHEN WATER IS RELEASED FROM LOW TEMP DISH MACHINE AND 3 COMP SINK AREA. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER STORED ON FLOOR IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A HOLE IN THE WALL AND CEILING OF BASMENT PREP AREA. INSTRUCTED TO SEAL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CHIPPED PAINT ON THE WALLS IN THE BASEMENT PREP AREA INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CHIPPED PAINT ON THE WALLS IN THE BASEMENT PREP AREA INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

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.