MONSIGNOR MURPHY'S Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ICE NOT PROTECTED FROM CONTAMINATION IN BASEMENT ICE MACHINE. OBSERVED HEAVY ACCUMULATION OF DARK, MOLD-LIKE SUBSTANCE GROWING ON THE ICE MAKING COMPONENTS OF THE UPPER COMPARTMENT AND ALONG THE DROP TRAY IN THE LOWER COMPARTMENT. INSTRUCTED TO DISCARD THE ICE AND DETAIL CLEAN AND SANITIZE THE AFFECTED AREAS. SERIOUS VIOLATION: 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROX. 8 RODENT DROPPINGS IN BASEMENT OFFICE UNDER SHELVING ALONG EAST WALL. INSTRUCTED TO ELIMINATE PEST ACTIVITY, REMOVE DROPPINGS AND RECOMMENDED SERVICE BY LICENSED PEST CONTROL. SERIOUS VIOLATION: 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: MUST PAINT/SEAL RAW WOODEN SHELVING WHERE POTS AND PANS ARE STORED IN BASEMENT. OBSERVED LARGE METAL POT IN KITCHEN THAT IS TOO LARGE TO BE PROPERLY WASHED, RINSED AND SANITIZED IN THE 3 COMPARTMENT SINK. MUST REMOVE FROM PREMISES.

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: OBSERVED OILY RESIDUE ACCUMULATING ON THE EXTERIOR OF SEVERAL LARGE POTS, ESPECIALLY AROUND THE HANDLES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: MUST CLEAN ORGANIC MATTER FROM FLOOR DRAIN AT BAR. OBSERVED CARPETING BEING USED TO LINE THE FLOOR IN THE WALK IN COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE FLOOR UNDER THE SODA MACHINE. INSTRUCTED TO REMOVE THE CARDBOARD AND CARPETING AND MAINTAIN FLOORS TO BE SMOOTH, NON-ABSORBENT 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN ORGANIC MATTER FROM FLOOR DRAIN AT BAR. OBSERVED CARPETING BEING USED TO LINE THE FLOOR IN THE WALK IN COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE FLOOR UNDER THE SODA MACHINE. INSTRUCTED TO REMOVE THE CARDBOARD AND CARPETING AND MAINTAIN FLOORS TO BE SMOOTH, NON-ABSORBENT 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.