HOST INTERNATIONAL INC-GOOSE ISLAND T3 Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114 (A) OBSERVED THE LOW TEMPERATURE DISH MACHINE IN USE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, "CHEMICAL 0 PPM". INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS.MANAGEMENT IMMEDIATELY CALLED FOR ECO LAB SERVICE DURING THIS INSPECTION. PRIORITY VIOLATION 7-38-025,CITATION ISSUED. - COS

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-601.11(A) OBSERVED EXCESSIVE BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE "ICE IS USED FOR HUMAN CONSUMPTION". MANAGEMENT WAS INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 CUTTING BOARDS ON TOP OF PREP TABLE ARE WORNED-OUT WITH STAINS INCLUDING ALL COLOR CODED CUTTING BOARDS STORED ON KITCHEN SHELVINGS.INSTRUCTED TO REPLACE CUTTING BOARDS AND TO MAINTAIN. -

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) INSTRUCTED TO REMOVE RUSTS ACCUMULATIONS ON GREASE TRAP BOX UNDERNEATH THE DISHWASHING 3 COMPARTMENT SINK AREA AND TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 Backflow preventers not located at coffee unit at bar area. Instructed to install so that it can be located to be serviced and maintained.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 Backflow preventers not located at coffee unit at bar area. Instructed to install so that it can be located to be serviced and maintained.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.