MADISON TAVERN Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED THE HAND SINK IN THE DISH MACHINE ROOM TO BE INACCESSIBLE BECAUSE IT WAS BLOCKED BY PALLETS, MILK CRATES, AND ROLLING CARTS. INSTRUCTED TO MAINTAIN ALL HANDSINKS TO BE EASILY ACCESSIBLE AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROX. 30 SMALL FLIES IN THE DISHROOM, APPROX. 12 SMALL FLIES NEAR THE EMPTY KEG STORAGE AREA, AND APPROX. 11 SMALL FLIES NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO ELIMINATE FLY ACTIVITY AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED WOODEN SERVING BOARDS THAT ARE MADE WITH UNAPPROVED WOOD AND HAVE COARSE BARK TRIM ON THE SIDES. INSTRUCTED TO REMOVE THE SERVING BOARDS AND MAINTAIN ALL FOOD CONTACT SURFACES TO BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.

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: MUST DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS AND BROOMS STORED IMPROPERLY IN THE MOP CLOSET. INSTRUCTED TO STORE MOPS INVERTED (HEADS UP).

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS AND BROOMS STORED IMPROPERLY IN THE MOP CLOSET. INSTRUCTED TO STORE MOPS INVERTED (HEADS UP).

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.