HANDLEBAR CHICAGO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED MISSING SIGNED EMPLOYEES HEALTH POLICIES FOR SOME EMPLOYEE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)

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 CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES BY SEVERAL FOOD HANDLERS SUCH AS FEMALE FOOD HANDLER WAS PLACING PEPPERS ON SKEWERS AND LEFT FROM BAR AREA PREPPING AND CAME BACK INTO AREA WITH GLOVES ON AND CONTINUED TO HANDLE READY TO EAT FOODS,THE SAME EMPLOYEE WAS WASHING DISHES AT THE BAR AND THEN HANDLED TWO GLASSES OF ICE WATER,THEN ANOTHER FEMALE EMPLOYEE LEFT MAIN PREP AREA AND CAME BACK AND PUT ON GLOVES WITHOUT WASHING HANDS MUST WASH HANDS AFTER EVERY POSSIBLE CONTAIMINTAION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINKS NOT ACCESSIBLE SUCH AS IN BAR AREA HAND SINK BASIN WAS FILLED WITH ICE CUBES AND MAIN PREP AREA SINK HAD A LARGE STRAINER INSIDE OF BASIN AND TONGS HANGING FROM FAUCET.ARTICLES WERE REMOVED DURING INSPECTION MUST KEEP HAND SINKS ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS .5LBS. COOKED STEW-89.6F ON LOWER SHELF OF STEAM TABLE IN A POT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. .5LBS.$10(PRIORITY 7-38-005)(COS)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS COOKED FOODS DATED 11/10/25 INSIDE OF WALK IN COOLER SUCH AS 5 GALLONS-COOKED BLACK BEANS-45.1F AND 3.5 GALLONS-GROUND STEW-45.3F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.8.5 GALLONS $180. (PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE SMALL FLIES FLYING AROUND IN BAR AREA,ON PAPER GOODS AND BOXES LEADING TO BASEMENT ON CEILING AND WIRES AT MOP SINK AREA IN BASEMENT .RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/12/25 (PRIORITY FOUNDATION 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF REAR DOOR MUST MAKE TIGHT FITTING.

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 BUCKETS OF FOOD STORED ON FLOOR IN WALK IN COOLER MUST ELEVATE AND STORE PROPERLY TO PREVENT CROSS 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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS MUST PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES OF PREP TABLE IN BASEMENT.

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.

GLOVES USED PROPERLY - Comments: OBSERVED IMPROPER USAGE OF GLOVES BY FOOD HANDLERS.(COS)

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BASEMENT JUICE COOLER AND 1- DOOR DESSERT REACH IN FREEZER.

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: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND IN BASEMENT PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS.MUST ELIMINATE FOIL LINED ON SHELVING UNIT IN MAIN PREP AREA.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED WALL NEAR MOP SINK AND BAR AREA HAND SINK,EPOXY FLOORING IN BASEMENT IN POOR REPAIR MUST MAKE SMOOTH AND EASILY CLEANABLE.MUST GROUT FLOOR TILES IN BAR AREA.

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: MUST REPAIR OR REPLACE DAMAGED WALL NEAR MOP SINK AND BAR AREA HAND SINK,EPOXY FLOORING IN BASEMENT IN POOR REPAIR MUST MAKE SMOOTH AND EASILY CLEANABLE.MUST GROUT FLOOR TILES IN BAR AREA.

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.