NISEI LOUNGE Fails Health Inspection - Chicago Liquor

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: EAST SIDE THREE COMPARTMENT SINK BEHIND THE BAR WITH ATTACHED HOSE. MUST REMOVE TO PREVENT BACK SIPHONGE. CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED.

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: BLACK SLIME LIKE SUBSTANCE INSIDE THE UPPER PORTION OF THE ICE BIN. MUST CLEAN, SANITIZE AND MAINTAIN. GLASSWARE AND BEER STORED UNDER THE SEWER LINES THROUGHOUT THE BASEMENT. MUST NOT STORE ANY BEVERAGE CONTACT OR BEVERAGES UNDER SEWAGE LINES. SERIOUS VIOLATION 7-38-005(A). NO CITATION ISSUED.

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 APPROXIMATLY 20 SMALL FLIES THROUGHOUT THE BAR AND DINING AREA. INSTRUCTED TO ELIMINATE OR MINIMIZE FLY ACTIVITY. SERIOUS VILATION 7-38-020.NO CITATION ISSUED.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA WITH BAGS OF GARBAGE ON THE GROUND AND OTHER DEBRIS. MUST REMOVE ALL GARBAGE FROM SURROUNDING GROUNDS AT OUTDOOR WASTE CONTAINERS. SERIOUS VIOLATION 7-38-020. NO CITATION.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO QUATERNARY CHEMICAL TEST STRIPS ON SITE. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.NO CITATION.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FAR EAST SIDE BAR TOP IN POOR REPAIR, CHIPPING AND REPAIRED WITH TAPE. MUST REPAIR TO MAKE SMOOTH AND 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT ESTABLISHMENT, BEHIND BAR, THROUGHOUT BASEMENT AND WASHROOMS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. FLOORS THROUGHOUT ESTABLISHMENT, DINING ROOM, BAR, WASHROOM WITH MISSING AND DAMAGED FLOOR TILES, EXPOSED RAW WOOD. MUST REPLACE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN THE DINING ROOM, GAME AREA, ALONG BASEBOARD IN THE MENS ROOMS FOUND DAMAGED WITH HOLES. MUST SEAL AND REPAIR TO MAKE SMOOTH AND CLEANABLE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INOPERABLE VENTILATION IN BOTH WASHROOMS. MUST REPAIR. SLOW DRAIN AT THE MENS WASHROOM WASHBOWL. MUST REPAIR. NO UTILITY MOP SINK ON SITE. MUST INSTALL. MUST INSTALL AN EXPOSED HAND WASHING SINK BEHIND THE BAR WITH HOT AND COLD RUNNING WATER. MUST INSTALL A DUMP SINK FOR WASTE BEHIND BAR. OLD UNUSED SODA GUN HOLDERS FOUND DIRTY WITH FRUIT FLIES. MUST REMOVE. SODA GUN HOLDER BEING USED FOUND DIRTY. MUST CLEAN AND MAINTAIN. INTERIOR OF THE WEST SIDE THREE COMPARTMENT SINK DIRTY/STAINED WITH WHITE SUBSTANCE. MUST CLEAN/REMOVE.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: DIRTY LINEN OBSERVED HANGING ON THE LEGS OF INVERTED BAR STOOLS TO DRY. MUST PROPERLY STORE DIRTY LINEN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY ARTICLES THROUGHOUT THE BASEMENT MUST BE REMOVED TO PREVENT RODENT HARBORING AND ALL OTHER ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

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: ALL UNNECESSARY ARTICLES THROUGHOUT THE BASEMENT MUST BE REMOVED TO PREVENT RODENT HARBORING AND ALL OTHER ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

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.