MILLER'S PUB & RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO RUNNING HOT WATER AT HANDWASHING SINK IN BASEMENT EMPLOYEE WASHROOM. FOUND HOT WATER KNOB INOPERABLE . INSTRUCTED MANAGER TO REPAIR AND MAINTAIN, MUST ALWAYS PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES.

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 NO HAND DRYING PROVISION AT ANY HANDWASHING SINKS LOCATED AT 1ST FLOOR BAR. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. NO CITATION ISSUED. 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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDWASHING SIGNAGE AT ANY HANDWASHING SINKS ON SITE. MUST PROVIDE TO ALL.

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 TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, CORN, SPINACH PIE) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN FAR LEFT (NEXT TO REACH IN FREEZER) REACH IN COOLER OF 1ST FLOOR FOOD PREPARATION AREA. COLD HOLDING TEMEOERATURES RANGING FROM 55F - 58 F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, COST OF ALL FOODS $100 AT 10 LBS. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED BURGERS ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE AND REMINDER FOR ALL MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 57 AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41 F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE REACH IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO THERMOMETER IN DRAWER COOLER LOCATED ON FOOD PREPARATION HOTLINE. INSTRUCTED MANAGER TO PROVIDE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND APPROXIMATELY 20 - 30 SMALL FLIES THROUGHOUT FACILITY (BAR, 1ST FLOOR FOOD PREP AREA, BASEMENT FOOD PREPARATION AREA, BASEMENT WAREWASHING AREA). MUST MINIMIZE SMALL FLY ACTIVITY. INSTRUCTED MANAGER TO REMOVE, SANITIZE, AND MAINTAIN. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND 1 OF 2 KEG WALK IN COOLER DOORS IN DISREPAIR (WHEN OPENED FALLS OFF OF HINGES). MUST REPAIR AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALL CUTTING BOARDS IN FOOD PREPARATION (1ST & 2ND FLOOR) AREA DISCOLORED WITH DEEP CUTS. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALL CUTTING BOARDS IN FOOD PREPARATION (1ST & 2ND FLOOR) AREA DISCOLORED WITH DEEP CUTS. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.

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.