HUB 51 Gets Conditional Pass on Health Inspection - Chicago Restaurant

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO INSPECTION REPORT SUMMARY FROM LAST INSPECTION DISPLAYED AND VISIBLE TO CUSTOMERS AT ALL TIMES. FOUND THE SUMMARY REPORT IN A BINDER. INSTRUCTED FACILITY THAT THE MOST RECENT INSPECTION REPORT SUMMARY MUST BE DISPLAYED AND VISIBLE AT ALL TIMES. PROVIDED NEW INSPECTION REPORT SUMMARY AND POSTED. SERIOUS CITATION ISSUED 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DEEP, DARK GROOVES IN THE CUTTING BOARD UNDER THE SPIRAL SLICER BY THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.

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: OBSERVED A SLIGHT DIRT ACCUMULATION ON THE UPPER INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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 DIRT AND DEBRIS ON THE FLOORS: BEHIND AND AROUND THE ICE MACHINE, UNDER THE DISH MACHINE, UNDER THE THREE COMPARTMENT SINK, AND UNDER THE COOKING LINE. INSTRUCTED FACILITY TO 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED THE BULBS IN THE HEAT LAMP NOT SHIELDED AND NO SHATTERPROOF MARKING AVAILABLE. INSTRUCTED FACILITY TO SHIELD OR PROVIDE SHATTERPROOF BULBS WITH DOCUMENTATION TO PROVE SHATTERPROOF AND TO MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED THE BULBS IN THE HEAT LAMP NOT SHIELDED AND NO SHATTERPROOF MARKING AVAILABLE. INSTRUCTED FACILITY TO SHIELD OR PROVIDE SHATTERPROOF BULBS WITH DOCUMENTATION TO PROVE SHATTERPROOF AND TO MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.