LASCHET'S INN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER IN THE NEWLY INSTALL BASEMENT FOOD PREP AREA. PRIORITY FOUNDATION VIOLATION. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY, DISCLOSE AND INFORM ALL NEEDED FOODS.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PERSONAL CLEANLINESS - Comments: ALL EMPLOYEES PREPARING FOODS MUST WEAR EFFECTIVE BEARD RESTRAINT.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE BASEMENT STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS AND UNNECESSARY ITEMS REMOVED TO PREVENT RODENT HARBORING.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE RAW WOODEN BLOCKS AS LEGS/PROPS FOR THE BASEMENT PREP TABLE. MUST USE NON-ABSORBENT CLEANABLE MATERIAL.

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: MUST PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR THE HIGH TEMPERATURE DISH WASHING MACHINE. PRIORITY FOUNDATION VIOLATION. NO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE RAW WOOD UNDER THE KITCHEN CUTTING BOARDS. MUST USE A CLEANABLE MATERIAL.

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: LEAK UNDER THE BAR HAND WASHING SINK INTO BUS PAN.-----EXTREMELY SLOW DRAINING KITCHEN HAND SINK. MUST REPAIR.

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: WALL JUNCTURE BETWEEN THE FLOOR AND WALL UNDER THE BAR THROUGHOUT WITH LARGE OPEN GAP ALLOWING ACCUMULATING DIRT AND DEBRIS. MUST SEAL.

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: WALL AT THE HALLWAY COFFEE STATION WITH HOLE/CHIPPING PLASTER. MUST REPAIR.-----MUST INSTALL A SMOOTH CLEANABLE CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA TO COVER ALL PLUMBING AND ELECTRICAL PIPING.----WATER DAMAGED CEILING TILES IN THE MEN'S WASHROOM. MUST REPLACE.-----RAW BRICK WALL IN THE TOILET STALL OF THE MEN'S ROOM, IN THE BASEMENT DRY FOOD STORAGE ROOM AND IN THE BASEMENT PREP AREA MUST BE SEALED/COVERED TO BE SMOOTH AND CLEANABLE.

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: WALL AT THE HALLWAY COFFEE STATION WITH HOLE/CHIPPING PLASTER. MUST REPAIR.-----MUST INSTALL A SMOOTH CLEANABLE CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA TO COVER ALL PLUMBING AND ELECTRICAL PIPING.----WATER DAMAGED CEILING TILES IN THE MEN'S WASHROOM. MUST REPLACE.-----RAW BRICK WALL IN THE TOILET STALL OF THE MEN'S ROOM, IN THE BASEMENT DRY FOOD STORAGE ROOM AND IN THE BASEMENT PREP AREA MUST BE SEALED/COVERED TO BE SMOOTH AND CLEANABLE.

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.