ILLINOIS BAR & GRILL INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: THE LARGE STANDING ICE MACHINE HAS RUST,LIME BUILDUP AND BLACK SUBSTANCE INTERIOR OF THE UNIT.THE ICE MACHINE IS NOW TAGGED AND DO NOT USE. SERIOUS CITATION GIVEN 7-38-005(A). INSTRUCTED TO REMOVE THE ICE, CLEAN AND SANITIZE THE ICE MACHINE LOCATED IN THE BASEMENT.WHEN THE UNIT HAS BEEN CLEANED AND SANITIZE. FAX A LETTER TO THE DEPARTMENT OF PUBLIC HEALTH FAX 312 746 4240.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE ON SITE WHEN POTINTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. CHICKEN, CHILLI,BURGER ECT

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE DRAIN STOPPERS TO BOTH OF THE 3-COMPARTMENT SINKS LOCATED IN THE PREP AREA AND THE BAR AREA.

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: CLEAN THE THREE FRYER AND THE CABINET UNDRERNEATH THEM THICK WITH GREASE BUILBUP.

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: CLEAN THE FLOOR IN THE BASETMENT STOREROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT BUILDUP ON THEM. PROVIDE A DRAIN COVER TO THE OPEN DRAIN IN THE BASEMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR IN THE BASETMENT STOREROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT BUILDUP ON THEM. PROVIDE A DRAIN COVER TO THE OPEN DRAIN IN THE BASEMENT.

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.