FAIL
Risk 1 (High)
Murphy's Bleachers Fails Health Inspection - Chicago Restaurant
October 12, 2022
Canvass
License #1171723
3
Total Violations
1
Critical
2
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 12, 2022. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HOT RUNNING WATER AT THE MEN'S GUEST/EMPLOYEE TOILET ROOM HANDWASHING SINKS. THE TEMPERATURE OF THE WATER WAS 69.5 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT RUNNING WATER THAT REACHES AT LEAST 100 F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SHELVING UNIT IN THE MAIN FOOD PREP AREA WITH RUST AND DUST WHERE KITCHEN WARE (CUTTING BOARDS) WERE STORED. INSTRUCTED TO REFINISH OR PAINT SAID SURFACE WITH FOOD GRADE PAINT AT ALL RUSTY SHELVING UNITS AND MAINTAIN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SHELVING UNIT IN THE MAIN FOOD PREP AREA WITH RUST AND DUST WHERE KITCHEN WARE (CUTTING BOARDS) WERE STORED. INSTRUCTED TO REFINISH OR PAINT SAID SURFACE WITH FOOD GRADE PAINT AT ALL RUSTY SHELVING UNITS AND MAINTAIN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection