KINZIE ST. CHOP HOUSE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO PROVIDE.

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 TOWELS AT EXPOSED HAND WASHING SINK LOCATED IN REAR PREP AREA NEXT TO ICE MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

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 WASHING SINK IN BAR BLOCKED BY CONTAINER FILLED WITH STOPPERS. INSTRUCTED TO MAINTAIN HAND WASHING SINKS OPEN AND ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT EXPOSED HAND WASHING SINK IN REAR LOCATED NEXT TO ICE MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED OYSTERS IN WALK-IN COOLER WITHOUT SHELLSTOCK TAG. MANGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 2LBS OF OYSTERS VALUED AT APPROXIMATELY $12. INSTRUCTED TO MAINTAIN SHELLSTOCK TAG WITH ALL IN USE OYSTERS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES IN 2 PREP COOLERS ALONG COOK LINE: HEAVY CREAM AT 66.2F, RICE AT 52.3F, PASTA AT 54.8F, AND STEAKS AT TEMPERATURES BETWEEN 46.7-52.1F. MANGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 20LBS OF PRODUCT VALUED AT APPROXIMATLEY $100. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES . PRIORITY VIOLATION 7-38-005. CITATION 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED REDUCED OXYGEN PACKAGING MACHINE ON SITE WITH NO VARIANCE FROM CITY OF CHICAGO. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED REDUCED OXYGEN PACKAGING CANNOT BE PERFORMED UNTIL A VARIANCE HAS BEEN GRANTED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. SEE COMMENTS.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED NO VARIANCE FOR REDUCED OXYGEN PACKAGING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO APPLY FOR VARIANCE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. SEE COMMENTS.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED PREP COOLER ON COOK LINE CONTAINING TCS ITEMS SUCH AS STEAKS MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 54.1F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO MAINTAIN ALL COOLERS AT OR BELOW 41F. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKETS ON 2 COOLERS ON COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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 NO IRREVERSIBLE THERMOMETERS ON SITE FOR TESTING HIGH TEMPERATURE DISH MACHINE IN BAR. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF SPILLED SYRUP ON FLOOR UNDERNEATH BAG-IN-A-BOX SODA DISPENSING SYSTEM. INSTRUCTED TO CLEAND AND MAINTAIN IN GOOD CONDITION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF SPILLED SYRUP ON FLOOR UNDERNEATH BAG-IN-A-BOX SODA DISPENSING SYSTEM. INSTRUCTED TO CLEAND AND MAINTAIN IN GOOD CONDITION.

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.