LEVY RESTAURANTS @ WRIGLEY FIELD Gets Conditional Pass on Health Inspection - Chicago Stadium

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HAND SINK IN THE BOOTH 321 (BEER AND WINE UPPER DECK RIGHT FIELD) TO NOT HAVE PAPER TOWELS OR A METHOD OF HAND DRYING AVAILABLE AT HAND SINK. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AT EVERY HAND SINK. PRIORITY FOUNDATION VIOLATION, 7-38-030(c). CITATION ISSUED. MANAGER PROVIDED PAPER TOWELS AT TIME OF INSPECTION.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CUT TOMATOES STORED IN 3 DOOR REACH IN COOLER TO BE AT 48.5F. MANAGER VOLUNTARILY DISCARDED ALL ITEMS AT IMPROPER TEMPERATURE AT THIS TIME. APPROX. 3LBS $20 VALUE. CITATION ISSUED. PRIORITY VIOLATION, 7-38-005. INSTRUCTED TO MAINTAIN COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED ONE DOOR DRAWER COOLER BELOW FLAT TOP AT BOOTH 319 (ITALIAN BEER UPPER DECK FIRST BASE) TO BE FULLY TURNED OFF AS UNIT IS NOT WORKING, ACCORDING TO MANAGER. UNIT WAS NOT IN USE AT TIME OF INSPECTION. PREP ONE DOOR DRAWER COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES OF AT LEAST 41F AND REINSPECTED BY CDPH. OBSERVED ONE DOOR DRAWER HOT HOLDING UNIT NEXT TO THE FLAT TOP AT BOOTH 319 (ITALIAN BEER UPPER DECK FIRST BASE) TO BE FULLY TURNED OFF AS UNIT IS NOT WORKING, ACCORDING TO MANAGER. UNIT WAS NOT IN USE AT TIME OF INSPECTION. PREP ONE DOOR DRAWER COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES OF AT LEAST 135F FOR PROPER HOT HOLDING AND REINSPECTED BY CDPH. OBSERVED ONE DOOR REACH IN COOLER AT BOOTH 328 (COCKTAILS UPPER DECK RIGHT FIELD) TO BE COLD HOLDING AT 69.8F. PERSON AT BOOTH WAS ACTIVELY TRYING TO FIX DOOR/UNIT AT TIME OF INSPECTION. UNIT WAS NOT IN USE AT TIME OF INSPECTION. ONE DOOR DRAWER COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES OF AT LEAST 41F AND REINSPECTED BY CDPH. OBSERVED WALK IN COOLER ONLY USED FOR DRINKS TO BE AT 78F AT TIME OF INSPECTION. NO TCS FOODS HELD IN COOLER AT THIS TIME. INSTRUCTED TO SERVICE AND MAINTAIN COLD HOLDING BELOW 41F. UPON ARRIVE ON 8/7, COOLER HAD BEEN REPAIRED. COLD HOLDING AT 40F. PRIORITY VIOLATION, 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS DRINK ITEMS STORED ON THE FLOOR IN THE WALK IN COOLER AT BOOTH 329 (VENDING UPPER RIGHT FIELD). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED IMPROPERLY AND NOT IN SANITIZING SOLUTION. INSTRUCTED TO STORE ALL WET WIPING CLOTHES SUMBERGED IN SANITIZING SOLUTION IN BETWEEN USE.

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: OBSERVED VARIOUS BOXED SINGLE SERVICE ITEMS STORED ON THE GROUND IN THE REAR STORAGE COMPARTMENT/CLOSET. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NOTED INADEQUATE HOT WATER ON PREMISES AT HAND WASHING SINK IN THE BOOTH 213 (JIM BEAM LEFT FIELD RAMP). TEMPERATURE AT HANDWASH SINK AT 77F AT 12:11PM. PRIORITY VIOLATION, CITATION ISSUED. 7-38-030(C). MUST RESTORE AND MAINTAIN HOT RUNNING WATER AT 100F FOR ALL HAND WASHING SINKS AND 110F AT 3 COMPARTMENT SINKS. RETURNED AT 1:10 PM AND HOT WATER WAS PROVIDED AT TEMP OF 115F.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NOTED INADEQUATE HOT WATER ON PREMISES AT HAND WASHING SINK IN THE BOOTH 213 (JIM BEAM LEFT FIELD RAMP). TEMPERATURE AT HANDWASH SINK AT 77F AT 12:11PM. PRIORITY VIOLATION, CITATION ISSUED. 7-38-030(C). MUST RESTORE AND MAINTAIN HOT RUNNING WATER AT 100F FOR ALL HAND WASHING SINKS AND 110F AT 3 COMPARTMENT SINKS. RETURNED AT 1:10 PM AND HOT WATER WAS PROVIDED AT TEMP OF 115F.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.