HANDLEBAR CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH-IN PREP COOLER BY FIRST FLOOR PREP AREA, NOT BEING MAINTAIN AT PROPER TEMP, COOLER READING 49.1'F, INSTRUCTED TO MAINTAIN COOLER TEMP 40'F, AND BELOW, COOLER TAGGED INSTRUCTED TO RESTRICT USE UNTIL READING 40'F AND BELOW CRITICAL CITATION ISSUED: 7-38-005(A)

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 SEVERAL FOOD ITEMS INSIDE PREP COOLER AT IMPROPER TEMP, SUCH AS VEGAN FRENCH TOAST MIX, CABBAGE SLAW, GUACAMOLE, QUESO FRESCO, SOUR CREAM RANCH DRESSING, REMOULADE, ALL ITEMS READING BETWEEN 48-51'F, PRODUCTS DUMPED AND DENATURED, AT A COST OF ABOUT $80.00, AND 15 POUNDS, CRITICAL CITATION ISSUED: 7-38-005(A)

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE/RESEAL CHIPPING WIRE SHELVING INSIDE WALK-IN COOLER, MUST ALSO REPLACE POP TUBING BEHIND BAR AREA AT FLOOR THATS NOT CLEAN

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: MUST DETAIL CLEAN/REPLACE CUTTING BOARDS, FIRST FLOOR PREP AREA, THATS STAINED AND PITTED, MUST DETAIL CLEAN ALL COOKING EQUIPMENT FIRST FLOOR PREP AREA, AND CLEAN INTERIOR PANEL OF ICE MACHINE

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRES DETAILED CLEANING ESPECIALLY, UNDER AND BEHIND COOKING EQUIPMENT, REMOVE ALL GREASE BUILD UP

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRES DETAILED CLEANING ESPECIALLY, UNDER AND BEHIND COOKING EQUIPMENT, REMOVE ALL GREASE BUILD UP

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.