HOPLEAF BAR Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY PREP COOLER IN MAIN KITCHEN AT IMPROPER TEMPERATURE:AIR TEMP OF 47.6F,49.7F AND 53.1F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE SAID UNIT: FRESH GOAT CHEESE, DUCK LIVER MOUSSE,CHOCOLATE MOUSSE,ETC. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW.TECHNICIAN CALLED.REPAIRED UNIT.PRESENTLY MAINTAINS AIR TEMP OF 40F.INSTRUCTED TO USE UNIT 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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:DUCK LIVER MOUSSE AT TEMP OF 49.2F TO 57F; FRESH GOAT CHEESE AT TEMP OF 47.3F TO 49.2F; VARIOUS KIND OF COOKED VEGETABLE AT TEMP OF 52F TO 53.5F;CHOCOLATE MOUSSE AT TEMP OF 58F; PORK RILLETTE AT TEMP OF 55.6F; MELONS(HONEY DEW AND CANTALOUPE AT TEMP OF 54F. THESE PRODUCTS WERE STORED FROM ABOVE DISPLAY COOLER. COOKED LAMB AT TEMP OF 56.3F AND COOKED BEANS AT TEMP OF 58F,PRODUCTS STORED INSIDE THE WALK-IN COOLER,WHICH MAINTAIN AIR TEMP OF 40.3F;CHICKEN STOCK AT TEMP OF 110.9F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND HOT FOOD AT TEMP OF 140F AND ABOVE.FOOD DISCARDED AND DENATURED: POUNDS 100,VALUE 650. 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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER BACKED UP FROM FLOOR DRAIN INSIDE THE GREASE TRAP STORAGE AREA AND BEHIND THE WALK-IN COOLER,HOWEVER NO WASTE WATER OBSERVED INSIDE THE WALK-IN COOLER.FLOOR DRAIN IS CLOGGED STANDING WATER AROUND THE DRAIN WITH A BLACK SLIME SUBSTANCE. INSTRUCTED TO CONTACT A PLUMBER,TO FIX THE PROBLEM, CLEAN MENTIONED AREA. CRITICAL VIOLATION:7-38-030

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING PREPARATION AND STORAGE.OBSERVED A VACUUM PACKAGING UNIT IN BASEMENT PREP AREA.FOUND IN COOLERS AND HOT HOLDING UNIT FOOD PACKAGED FROM SAID UNIT WITHOUT THE APPROVAL OF PUBLIC HEALTH. VACUUM PACKAGED HOT FOOD DISCARDED AND COLD FOOD STORED INSIDE THE WALK-IN COOLER. ALL REPACKED/SEAL FOOD FROM UNIT MENTIONED IS STORED IN COOLER AND TAGGED WITH A "CONDEMNED TAG".INSTRUCTED NOT TO USE PRODUCTS UNTIL APPROVAL OF PUBLIC HEALTH. FOOD DISCARDED AND DENATURED.POUNDS 21,VALUE 168. FOUND REACH-IN COOLER(WITH FOOD IN IT) AND MULTI USE UTENSILS(POTS,CONTAINERS ETC.)STORED AT REAR BASEMENT STORAGE AREA WERE CEILING IS POROUS(FIRE INSULATION)AND CRUMBLE BRICKS ON WALLS. INSTRUCTED TO RELOCATED MENTIONED ITEMS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MIDDLE DOOR OF DISPLAY PREP COOLER IS REMOVED FROM HINGES,INSTRUCTED TO REPAIR, FIRST PREP AREA IN DINING AREA. NO SPLASH GUARD IS PROVIDED BETWEEN THREE COMPARTMENT SINK AND EXPOSED HAND SINK IN BASEMENT PREP AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NO CEILING TILES PROVIDED ABOVE THE ICE MACHINE IN BASEMENT AREA.INSTRUCTED TO PROVIDE.DUST BUILD-UP ON CEILING TILES AROUND VENT COVER AND VENT COVERS IN KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN. BROKEN WALL( BRICKS) AT OLD BAR, ACROSS THE DISH MACHINE,INSTRUCTED TO REPAIR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NO CEILING TILES PROVIDED ABOVE THE ICE MACHINE IN BASEMENT AREA.INSTRUCTED TO PROVIDE.DUST BUILD-UP ON CEILING TILES AROUND VENT COVER AND VENT COVERS IN KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN. BROKEN WALL( BRICKS) AT OLD BAR, ACROSS THE DISH MACHINE,INSTRUCTED TO REPAIR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.