HERITAGE OUTPOST LAWRENCE HOUSE LLC Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND WASHING SINK LOCATED AT THE BAR FOUND NOT MAINTAINED. SINK NOT ATTACHED TO PLUMBING UNDER SINK FOR WASTE WATER DRAINAGE. WASTE WATER DRAINS ONTO THE FLOOR. INSTRUCTED TO REPAIR SINK TO PROPERLY DRAIN WASTE WATER. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: SUMMARY REPORT NOT POSTED ON THE PREMISES VISIBLE TO CUSTOMERS FROM INSPECTION MADE ON 11-29-16. SERIOUS VIOLATION 7-42-010(B).

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PR-PACKAGED FOODS IE: SANDWICHES, MUST BE LABELED PROPERLY WITH BUSINESS NAME AND ADDRESS, LIST OF INGREDIENTS.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A LID FOR THE BAR ICE BIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS UNDER THE BAR THREE COMPARTMENT SINK AND THROUGHOUT THE STORAGE CLOSET MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS UNDER THE BAR THREE COMPARTMENT SINK AND THROUGHOUT THE STORAGE CLOSET MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.