LARDON & THE UNION TAPROOM & THE MEADOWLARK Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED SHARED MEADOWLARK/LARDON INDIVIDUAL RESTROOMS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED PREP AND REACH-IN COOLERS THROUGHOUT MAIN KITCHEN AREA AND BASEMENT PASTRY KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED WATER TEMPERATURE MEASURING DEVICE INSTRUMENT GAUGES AT THE KITCHEN AREA DISH MACHINE TO BE SOILED WITH DEBRIS AND NOT EASILY-READABLE. INSTRUCTED TO CLEAN INSTRUMENT GAUGES AT DISH MACHINE AND MAINTAIN WATER TEMPERATURE MEASURING DEVICE INSTRUMENT GAUGES EASILY-READABLE AT ALLTIMES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LINE COOLER LIDS ON BOTH PREP COOLERS AT THE MAIN KITCHEN LINE IN POOR REPAIR, LID LATCHES DAMAGED AND PARTIALLY MISSING GASKETS ALONG EDGES. INSTRUCTED TO REPAIR OR REPLACE LINE COOLER LIDS FOR ALL PREP COOLERS IN THE MAIN KITCHEN LINE AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LINE COOLER LIDS ON BOTH PREP COOLERS AT THE MAIN KITCHEN LINE IN POOR REPAIR, LID LATCHES DAMAGED AND PARTIALLY MISSING GASKETS ALONG EDGES. INSTRUCTED TO REPAIR OR REPLACE LINE COOLER LIDS FOR ALL PREP COOLERS IN THE MAIN KITCHEN LINE AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

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.