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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION CERTIFICATE WHILE PREPARING AND SERVING TCS FOODS, SLICED DELI MEAT, MILK, SWEET POTATO, CHICKEN,SLICED TOMATO. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CERTIFICATE HOLDER ON PREMISE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEE COFFEE STORED ON PREP TABLE IN BASEMENT WITHOUT COVERING AND STRAWE INSIDE. INSTRUCTED TO PROVIDE CLOSED BEVERAGE IN ORDER TO PREVENT CONTAMINATION.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERNAL WHITE PANEL OF ICE MACHINE WITH BLACK AND PINK MOLD LIKE BUILD UP ON FOOD CONTACT SURFACE AND DRIPPING ON TO ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED CLEAN AND SANITIZE EQUIPMENT AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED NO HACCP PLAN APPROVAL ON PREMISE FOR FERMENTING APPROXIMATELY 50 LBS TCS FOOD (SAUERKRAUT) STORED IN BASEMENT ON SHELVING RACK NEXT TO BAKING INGREDIENTS AS WELL AS WALK IN COOLER DURING TIME OF INSPECTION. A TOTAL VALUE OF $65 PER PIC. INSTRUCTED TO SUBMIT HACCP PLAN/VARIANCE REQUEST TO PREPARE ON SITE. SAID FOOD WAS DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

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 DOCUMENTATION ON SITE FOR FERMENTATION AS REQUIRED BY CDPH. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. PLEASE SEE ABOVE VIOLATION FOR CITATION INFORMATION.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 28 SMALL RODENT DROPPINGS SCATTERED ON FLOOR AND ON TOP OF CARDBOARD BOXES CONTAINING RESTAURANT SUPPLIES IN STORAGE AREA CONNECTED TO PASTRY PREP AND LIQUOR STORAGE.INSTRUCTED TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE, REMOVE DROPPINGS, CLEAN AND SANITIZE SAID SPACE. MUST ELIMINATE PEST ACTIVITY ON PREMISE.PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION 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.

PERSONAL CLEANLINESS - Comments: OBSERVED TWO FOOD HANDLERS HANDLING FOOD WITHOUT PROPER HAIR/BEARD RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN IN ORDER TO PREVENT POSSIBLE CONTAMINATION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL EQUIPMENT STORED IN 1ST FLOOR PREP AS WELL AS BASEMENT PREP IN NEED OF CLEANING. NOTED DRIED FOOD SPLATTER ON WALLS, COOLING UNITS, EXTERIOR SURFACES OF EQUIPMENT, SHELVING UNITS, INSIDE AND ALONGSIDE FRYING AND GRILL EQUIPMENT. INSTRUCTED TO 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE RECEPTACLE IN NEED OF CLEANING. NOTED GREASE BUILD UP ON SURFACES OF SAID RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ITEMS STORED IMPROPERLY ON BASEMENT FLOORS THROUGHOUT STORAGE SPACES. INSTURCTED TO ORGANIZE, REMOVE UNNECESARY ITEMS AND ELEVATE AT LEAST 6 INCHES OFF FLOOR IN ORDER TO PREVENT HIDING SPACE FOR PEST. MUST MAINTAIN PREMISE.

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 FLOORS THROUGHOUT 1ST FLOOR PREP/BASEMENT PREP BEHIND ALL PREP TABLES, COOLING UNITS AND HEAVY GRILL/FRYING EQUIPMENT AND INSIDE FLOOR DRAINS IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL FOOD DEBRIS, ORGANIC MATTER 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 ALL VENTS IN CEILING 1ST FLOOR PREP AREA AS WELL AS VENTILATION HOOD WITH ACCUMULATED DUST AND DIRT DEBRIS. INSTUCTED TO CLEAN 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 ALL VENTS IN CEILING 1ST FLOOR PREP AREA AS WELL AS VENTILATION HOOD WITH ACCUMULATED DUST AND DIRT DEBRIS. INSTUCTED TO CLEAN 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.