LIZZIE MC NEILLS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HANDSINK IN THE FOOD PREPARATION AREA IMPROPERLY MAINTAINED. HANDSINK IS CLOGGED WITH WATER AND DOES NOT DRAIN. MANAGEMENT CALLED A PLUMBER WHO ARRIVED ONSITE AT 3:25PM TO REPAIR THE SINK DRAIN LINE. THE DRAIN LINE WAS RODDED BY THE PLUMBER AND IS NOW DRAINING PROPERLY. CRITICAL VIOLATION 7-38-030.

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: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A SLIMY SUBSTANCE AND DISCOLORATION ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT REMOVED THE ICE FROM THE MACHINE AND CLEANED AND SANITIZED THE INTERIOR SURFACES OF THE ICE MACHINE DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005A.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE COVERS FOR THE ICE BINS BEHIND THE BAR.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS AND LIGHT SHIELDS ABOVE THE FOOD PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN AND MAINTAIN THE FLOOR DRY BEHIND THE BAR. THE BAR FLOOR IS NOT SMOOTH AND EASILY CLEANABLE. MUST REPAIR AREAS BEHIND THE BAR SO THAT THE FLOOR IS SMOOTH AND EASILY CLEANABLE.

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: REPAIR THE OPENINGS IN THE WALLS OF THE FOOD PREP AREA. CLEAN AND REPAINT THE WALLS OF THE PREP AREA.

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: OBSERVED END CAPS MISSING FROM THE LIGHT SHIELDS ABOVE THE FOOD PREP AREA. MUST PROVIDE AND INSTALL END CAPS.

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: OBSERVED END CAPS MISSING FROM THE LIGHT SHIELDS ABOVE THE FOOD PREP AREA. MUST PROVIDE AND INSTALL END CAPS.

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.