HANDLEBAR CHICAGO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF WALK IN COOLER AND SERVICE COOLERS TO BE IMPROPER AT 50.4F AND 53.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CRITICAL VIOLATION #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: NOTED TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AND WALK IN COOLERS TO BE IMPROPER:-SEITAN(CHICKEN IMITATION 5#) 68.8F, SEITAN (MADE OF WHEAT AND GLUTEN,)58.5F APPROX 20#, MUSHROOM 68.1F, TOFU 47.6F APPROX 15#, RADISH SPROUTS .5# 53.3F/47.3F (WALK IN COOLER AND SERVICE COOLER),PASTA 48.2F, SEITAN(PORK IMITATION) 50.8F, RICE 51.1F,TOFU 46.1F,MASHED POTATOES 46.5F, BEEF IMITATION 48.3F, LIQUID EGGS 54.6F, GUACAMOLE 47.2F, PICO DE GALLO 46.8F 8#, SLOPPY JOE 46.3F 12#, MASHED POTATOES46.6F (APPROX 20#) FOLLOWING ITEMS IN COVERED CONTAINERS ON PREP TABLE WITHOUT PROPER COOLING METHOD BEING APPLIED: SLOPPY JOE 80.4F 12#, PAR COOKED POTATOES 76.9F, 20#, LEAFY GREENS 70.7F, 2#. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED 500 LBS OF PRODUCTS WORTH $587.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES AT THE FIRST FLOOR KITCHEN PREP PREPARING AND HANDLING READY TO EAT FOODS WITHOUT WEARING GLOVES...ALSO NOTED EMPLOYEES WASHING HANDS AT THE ONE COMPARTMENT SINK INSTEAD OF HAND WASH SINK WITH SOAP AND PAPER TOWEL. INSTRUCTED TO WASH HANDS AT THE HAND WASH SINK AND TO WEAR GLOVES AT ALL TIMES. CRITICAL VIOLATION #7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 25 FLYING INSECTS ON WALLS AND CEILING OF THE BASEMENT FOOD PREP AREA AND BAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKETS AT DOOR OF SERVICE COOLER BY THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE....NOTED RUSTY SHELVES AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKETS AT DOOR OF SERVICE COOLER BY THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE....NOTED RUSTY SHELVES AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.

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.