ILLINOIS SPORTSERVICE, INC. Gets Conditional Pass on Health Inspection - Chicago Stadium

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDSINK NEAR HOTDOG CART #11, ITALAIN PUSH CART SECTION 119, AND CLASSIC STAND #122. INSTRUCTED TO INSTALL. PRIORITY FOUNDATION VIOLATION 7-38-030. (CITATION ISSUED & COMBINED WITH ALL #10 VIOLATIONS. COS

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWEL AT THE FRONT HAND SINK IN THE CREAMERY GATE #143, CHURROS CART GATE #136 PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED & COMBINED WITH ALL #10 VIOLATIONS. COS

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK IN FUNNEL CAKE STAND #155 NOT ACCESSIBLE. BASIN WAS FILLED WITH A CUP AND LID. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED. COS

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDSINK IN COMMISSARY SECTION#123 WHERE EMPLOYEES PREP HOTDOGS FOR SEAT DELIVERY.. INSTRUCTED TO INSTALL. PRIORITY FOUNDATION VIOLATION 7-38-030. NO CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE CREAMERY #143 WALK-IN COOLER AND HOTDOGS AT VIENNA #150 IN 2 DOOR COOLER TO BE IMPROPER: VANILLA SOFT SERVE MIX 50.9F, CHOCOLATE SOFT SERVE MIX 48.0F, AND HOTDOGS 58.4F . MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10GAL OF PRODUCTS WORTH $436.64 AND 55LBS OF HOTDOGS $298.76 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. COS

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING (CREAMERY WALK-IN COOLER #143) IN DISREPAIR. NOTED WALK-IN COOLER TO BE AT IMPROPER AT 60F. INFORMED PERSON IN CHARGE TO REPAIR OR REPALCE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. THE TAGGED WAS REMOVED ON 07/06/21. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN THE 1 DOOR PRODUCE REACH-IN COOLER LOCATED WHITE SOX GRILL #140. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL COOLERS UNITS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE ROOF DOOR OPEN FOR VENTILATION WITH NO SCREEN. ISTRUCTED TO PROVIDE TO PREVENT FLIES AND PEST FROM ENTERING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXES OF CHIPS STORED ON THE FLOOR IN THE CLASSICS STAND #152. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS HANDLING FOOD IN HOTDDOG CART #10 FOOD PREP AREA WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED 3-COMPARTMENT SINK STOPPER NOT HOLDING WATER. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK. THE STOPPER WAS REPLACED ON SITE TO CORRECT THE VIOALTION. COS

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FACILITY WITHOUT A QUAT CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA IN THW WHITE SOX GRILL #140 AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED. MANAGER PROVIDED QUAT TEST KITS DURING THE INSPECTION. COS

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED THE INTERIOR OF THE REACH IN COOLER IN NEED OF CLEANING IN THE BUONA BEEF #149 AREA. INSTRUCTED TO DETAIL CLEAN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE CHES FREEZER IN THE WHITE SOX GRILL #140 AREA. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND 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: OBSERVED A LEAK AT THE FAUCET OF THE THREE COMPARTMENT SINK LOCATED IN THE WHITE SOX GRILL #140 AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DEBRIS, DIRT AND BUILDUP ON THE FLOOR AND WALL NEAR THE FRYERS LOCATED IN THE SWEET AND SAVORY SECTION 110. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHT BULB INSIDE THE CREAMERY #143 WALK-IN COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHT BULB INSIDE THE CREAMERY #143 WALK-IN COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.