GIBSONS STEAK HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER IN THE 2ND FLOOR PREP AREA AT 60F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BLUE CHEESE CRUMBLES AND CHEESES. THE COOLER WAS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP LINE COOLER IN THE 1ST FLOOR PREP AREA: HAMBURGERS AT 47.3-50.9F, BEEF FILETS AT 53.6F, HAM AT 51.9F, CHEESE AT 52.1-54.5F, STEAKS AT 54.6F. OBSERVED THE FOLLOWING FOOD INSIDE OF THE SALAD COOLER: SALAD DRESSING AT 50.1F. OBSERVED THE FOLLOWING FOOD INSIDE OF THE 2ND FLOOR WALK-IN COOLER: SOUP AT 44.7F. OBSERVED THE FOLLOWING FOOD INSIDE OF THE 2ND FLOOR 2 DOOR PREP COOLER: BLUE CHEESE CRUMBLES AT 55.2F AND CHEDDAR CHEESE AT 52.1F. MANAGEMENT VOLUNTARILY DISCARDED 184# OF FOOD WORTH $711. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL DRY FOOD STORAGE CONTAINERS MUST BE LABELED WITH INGREDIENT NAME.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE WALLS OF THE 1ST FLOOR DISHROOM.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY WALK-IN COOLER AND WALK-IN FREEZER ON THE 2ND FLOOR.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY WALK-IN COOLER AND WALK-IN FREEZER ON THE 2ND FLOOR.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.