Levy Restaurants at Wrigley Field Fails Health Inspection - Chicago Stadium

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED EMPLOYEE IMPROPERLY WASHING A PAN, USING ONLY DISH SOAP, NOT RINSING OR SANITIZING, AT THIS TIME OF INSPECTION, MUST SET SINKS UP TO WASH, RINSE, AND SANITIZE CRITICAL CITATION ISSUED: 7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVER HEAD DOOR NOT RODENT PROOF, INSTRUCTED TO PROPERLY SEAL SERIOUS CITATION ISSUED: 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN ENTIRE WALL SURFACES

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD DUSTY, INSTRUCTED TO CLEAN

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD DUSTY, INSTRUCTED TO CLEAN

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.