LONDONHOUSE HOTEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: Food handler not washing hands when required, observed a food handler handling raw chicken with gloves and not washing hands when changing gloves and handling salad right after. Instructed manager to have food handlers wash hands when required. Priority violation 7-38-010.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: No hand soap provided at roof top bar hand wash sink, Instructed to provide. priority foundation violation 7-38-030(c)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: No hand paper towels provided at roof top bar hand wash sink, Instructed to provide. priority foundation violation 7-38-030(c)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Observed Dumping excess drinks/food debris in hand wash sink at roof top bar/ kitchen. instructed not to use hand sink for other than Priority foundation violation 7-38-030(c)

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: Found several TCS food items held at improper temp at upper part of prep cooler, 3 lbs of Diced ham at 62.4f, 1lb of rice at 61.5, 2 lbs of Hummus at 60.5f, 3 lbs of cooked potatoes at 64.2f and 1lb of soft goat cheese at 63.7f, food was kept too close to stove that affected caused the food temp to rise. Instructed manager to hold all Cold TCS foods at 41f or lower. Priority violation 7-38-005. food discarded valued at $100.

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 COLD HOLDING TEMPERATURES - Comments: Found several TCS food items held at improper temp at upper part of prep cooler, 3 lbs of Diced ham at 62.4f, 1lb of rice at 61.5, 2 lbs of Hummus at 60.5f, 3 lbs of cooked potatoes at 64.2f and 1lb of soft goat cheese at 63.7f, food was kept too close to stove that affected caused the food temp to rise. Instructed manager to hold all Cold TCS foods at 41f or lower. Priority violation 7-38-005. food discarded valued at $100.

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.