ILLINOIS SPORTSERVICE, INC. Fails Health Inspection - Chicago Stadium

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PORTABLE HANDSINK IN BOOTH #529 FOR HANDWASHING; MUST PROVIDE AND MAINTAIN. NO HANDWASHING SINK AT BOOTH 152 (COMISKY DOGS); MUST PROVIDE AND MAINTAIN. NO HAND SOAP AT HANDSINK ON FRONT PREP LINE/COFFEE STATION IN BOOTH #522; MUST PROVIDE AND MAINTAIN. NO HAND DRYING DEVICE AT FRONT HANDWASHING SINK IN PREP AREA OF BOOTH #2.42.01; MUST CORRECT AND MAINTAIN. NO SOAP OR PAPER TOWELS AT BOOTH 136 (CORRECTED ON SITE). PRIORITY FOUNDATION VIOLATION 7-38-030(C) 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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK ON FRONT HOT LINE IN BOOTH #529; INSTRUCTED TO INSTALL A HANDSINK (HARD PLUMBING) TO CITY WATER. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: ICE MACHINE IN STORAGE ROOM IN NEED OF DETAIL CLEANING TO REMOVE A LARGE AMOUNT OF BLACK SUBSTANCE. (BOOTH #2 CHEESESTEAK LEVEL 500). THE ICE MACHINE IN BOOTH #130 HAD A BLACK SUBSTANCE INSIDE ABOVE THE ICE; INSTRUCTED TO CLEAN. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND THE HOT HOLDING UNIT IN DISREPAIR IN #538 USING STERNOS IN UNIT TO HEAT HOT DOGS WHICH WERE FOUND OUT OF TEMPERATURE; MUST REPAIR UNIT TO HOLD AND MAINTAIN FOODS AT 135F OR HIGHER. PRIORITY VIOLATION 7-38-005.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: INADEQUATE COLD/HOT HOLD TEMPERATURES: 10 LBS OF TOMATOS 47F VALUE $20.00, 15 LBS OF HOT DOGS 114.9F IN HOT HOLDING UNIT (#544 GRILL) VALUE $95.00, BOOTH 148 (CUBAN COMET SANDWICHES) 72 SANDWICHES DISCARDED 80LBS TEMP RANGE BETWEEN 62.1F-63.7F, BOOTH 138 FOUND 18 OZ OF SOUR CREAM AT 46F VALUE $20.00. PRIORITY VIOLATION 7-38-005 ISSUED.

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: THE COLD HOLDING UNIT IN BOOTH #544 GRILL WAS NOT HOLDING AT PROPER TEMPERATURE 47F; INSTRUCTED TO REPAIR TO HOLD FOODS AT 41F OR BELOW. THE 3 DOOR COOLER IN BOOTH 120 (CLASSICS WHITE SOX GRILL( WAS HOLDING BETWEEN 48F AND 50F; MUST MAINTAIN AT 41F OR BELOW. THE 2 DOOR REACH IN COOLER IN THE SMOKE HOUSE GRILL (100 LEVEL) HAD A TEMPERATURE RANGE OF 56-60F; INSTRUCTED TO MAINTAIN AT 41F OR BELOW. BOOTH 127 FOUND INADEQUATE REFRIGERATION USING IGLOO COOLERS WITH ICE WITH 8 OZ BOTTLES OF SOUR CREAM; MUST USE PROPER REFRIGERATION. BOOTH 148 TWO DOOR REFRIGERATION UNIT FOUND AT 48.5F, BOOTH 138 FOUND TWO DOOR COCA COLA COOLER UNIT AT 46F WITH SOUR CREAM. PRIORITY VIOLATION 7-38-005 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: NO THERMOMETER IN REACH IN COOLER BOOTH 544 GRILL; MUST PROVIDE. NO THERMOMETER IN BOOTH #524, #529

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: BOOTH #144 FOUND 30-40 MOUSE DROPPINGS IN HOLES IN THE WALL NEAR THE DISHWASHING AREA, 10 RAT DROPPINGS IN THE LOWER COMPARTMENT OF THE JUST DESSERTS COOLER IN THE REAR OF THE FACILITY; INSTRUCTED TO CLEAN AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ICE MACHINE IN NEED OF CLEANING TO REMOVE MINOR BUILD UP (WAREHOUSE)

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: THE HARD WATER LINE CONNECTED TO THE CAFE MACHINE IN BOOTH 522 BEGGARS PIZZA WAS LEAKING IN THE FRONT PREP AREA; MUST CORRECT.

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 THE CEILING DOOR IN BOOTH #524 OPEN IN PREP AREA ABOVE THE COOK LINE; INSTRUCTED TO CLOSE AND MAINTAIN DURING OPERATION. CORRECTED ON SITE.

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.

This violation was corrected during the inspection.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE CEILING DOOR IN BOOTH #524 OPEN IN PREP AREA ABOVE THE COOK LINE; INSTRUCTED TO CLOSE AND MAINTAIN DURING OPERATION. CORRECTED ON SITE.

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.

This violation was corrected during the inspection.