HOPLEAF BAR Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE LARGE ICE MACHINE IN THE BASEMENT. OBSERVED PINK, YELLOW, AND BROWN DISCOLORATION IN THE UPPER COMPARTMENT OF THE ICE MACHINE ON THE CONDESER, ICE CHUTE, AND TRAYS IN DIRECT CONTACT WITH THE ICE AND WATER. MANAGER VOLUNTARILY BURNED THE REMAINING ICE IN THE MACHINE AND ALL BAR ICE IN THE RESERVOIRS THAT CAME FROM THE ABOVE MENTIONED MACHINE WERE BURNED. INSTRUCTED TO USE BAGGED ICE UNTIL MACHINE IS SERVICED. MUST DETAIL CLEAN AND SANITIZE INTERIOR OF MACHINE AND MAINTAIN. 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: REPLACE STAINED, DEEP GROOVED CUTTING BOARD ON THE FOOD LINE AND MAINAIN.

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: THE GASKETS AND INTERIOR SURFACE OF THE 2-DOOR REACH-IN FREEZER IN THE KITCHEN MUST BE DETAIL CLEANED AND MAINTAINED TO REMOVE FOOD DEBIRS BUILDUP.

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: OBSERVED WOOD, CONSTURCTION, AND FOOD DEBRIS BUILDUP ON THE FLOOR UNDER THE STAIRCASE IN THE BASEMENT. MUST DETAIL CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUST BUILDUP ON THE CEILING TILES AND CEILING VENT DIRECTLY ABOVE THE PREP AREA IN THE KITCHEN.

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: REMOVE DUST BUILDUP ON THE CEILING TILES AND CEILING VENT DIRECTLY ABOVE THE PREP AREA IN THE KITCHEN.

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.