MAXWELL STREET GRILL Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND CLEANSER AVAILABLE AT EMPLOYEE WASHROOM WASH BOWL. MUST PROVIDE. PRIOROTY VIOLATION 7-38-030C

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 DRYING DEVICE PROVIDED AT EMPLOYEE WASHROOM WASHBOWL. MUST PROVIDE. PRIOROITY FOUNDATION 7-38-030C. COMBINED WITH ABOVE VIOLATION FOR HAND CLEANSER.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: DETAIL CLEAN CUTTING BOARDS, PREP TABLES, INTERIOR OF THREE COMPARTMENT SINK, AND SHELVES IN REFRIGERATION UNITS. REMOVE GREASE AND OTHER FOOD DEBRIS.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 40LBS OF GROUND BEEF IN THE WALK IN COOLER BETWEEN 66-77 DEGREES F. MUST MAINTAIN TCS FOOD AT 41 DEGREES F AND BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005

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 DATE MARKING AND DISPOSITION - Comments: TCS FOOD SUCH AS COOKED CHICKEN AND COOKED BEEF STORED IN VARIOUS COOLERS WITHOUT THE PROPER DATE MARKING. ALL READY TO EAT TCS FOOD PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED, SOLD OR DISCARDED. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST DETAIL CLEAN WALLS, COUNTERS AND ALL SURFACES THROUGHOUT. REMOVE GREASE AND OTHER FOOD DEBRIS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED BOTTLES OF BLEACH HANGING FROM THE THREE COMPARTMENT SINK STOPPER LEVERS TO KEEP THE DRAINS CLOSED. MUST REPAIR STOPPERS SO THEY WORK PROPERLY.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: PROVIDE MORE ADEQUATE LIGHTING IN THE WALK IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: PROVIDE MORE ADEQUATE LIGHTING IN THE WALK IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.