GOODTIMES BREWERY Passes Health Inspection - Chicago Restaurant

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED VARIOUS SCOOPS AND UTENSILS STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IIN PREP COOLERS AND IN DRY STORAGE BINS IN REAR. INSTRUCTED MANAGER TO STORE ALL HANDLES TO ALLOW FOR SCOOP HANDLES TO NOT BE IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED VARIOUS PIECES OF EQUIPMENT, STORAGE BOXES, AND UTENSILS STORED ON THE FLOOR IN THE DRY STORAGE SPACE THAT IS ACCESSIBLE BY LADDER NEAR THE MAIN OFFICES IN BREWING AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED THE UPSTAIRS DRY STORAGE SPACE THAT IS ACCESSIBLE BY LADDER NEAR THE MAIN OFFICES IN BREWING AREA TO HAVE MANY BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE ICE MACHINE IN THE REAR PREP AREA TO HAVE A TORN PROTECTIVE PLASTIC COATING ON THE EXTERIOR OF THE ENTIRE MACHINE. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON THE EQUIPMENT. OBSERVED A ORDER/TICKET HOLDER TAPED TO THE UNDERSIDE OF THE 3 DOOR PREP COOLER IN THE MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER TO REMOVE ANY TAPE AND PROVIDE A SMOOTH AND EASILY CLEANABLE ALTERNATIVE TO HOLD THE ORDER/TICKET HOLDER.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE COFFEE MACHINE LOCATED AT THE SERVER AREA IMMEDIATELY TO THE SOUTH OF THE MAIN BAR TO NOT HAVE A BACKFLOW PREVENTION DEVICE. INSTRUCTED MANAGER TO LOCATE/PROVIDE A BACKFLOW PREVENTION DEVICE AT THE COFFEE MACHINE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE BASE OF THE FAUCET OF THE 3 COMPARTMENT SINK LOCATED NEXT TO THE DISH WASHING AREA IN THE MAIN KITCHEN TO BE LEAKING. INSTRUCTED TO SERVICE AND MAINTAIN SINK FREE FROM LEAKS. OBSERVED THE HAND SINK IN THE SOUTHERN MOST SMALL BAR TO HAVE LOW PRESSURE FROM THE HOT WATER AREA. INSTRUCTED MANAGER TO SERVICE AND PROVIDE ADEQUATE PRESSURE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE BASE OF THE FAUCET OF THE 3 COMPARTMENT SINK LOCATED NEXT TO THE DISH WASHING AREA IN THE MAIN KITCHEN TO BE LEAKING. INSTRUCTED TO SERVICE AND MAINTAIN SINK FREE FROM LEAKS. OBSERVED THE HAND SINK IN THE SOUTHERN MOST SMALL BAR TO HAVE LOW PRESSURE FROM THE HOT WATER AREA. INSTRUCTED MANAGER TO SERVICE AND PROVIDE ADEQUATE PRESSURE.

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.