LEVY RESTAURANTS AT UNITED CENTER Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: THE FOLLOWING LOCATIONS IN NEED OF HANDWASHING SINKS IN THE FRONT PREP AREA OF THE BOOTH: 301, 305, 309, 313, 317, 318, 322, 330, 334, 401, 434, 101, 122, 111, 112, 121, 122, 112, AND 113. KETEL ONE CLUB FRONT BAR IN NEED OF ADDITIONAL HANDSINK. ATRIUM FOODSERVICE AREA IN NEED OF HANDSINK. INADEQUATE HANDWASHING AT PORTABLE BEER STANDS THAT SERVE TAP BEER. MUST INSTALL AND MAINTAIN HANDSINKS WITH SOAP AND PAPER TOWELS. ***IF LIQUOR AND FOOD ARE PREPACKAGED HANDSINKS ARE NOT NECESSARY***

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST HAVE ATRIUM SET UP TO PROPERLY INSPECT.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST HAVE ATRIUM SET UP TO PROPERLY INSPECT.

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.