O'HARE GASLIGHT CLUB Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed food not labeled. Instructed facility to label with name and date any foods opened/prepared and held for longer than 24 hours and to maintain.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed torn gaskets on the three door cooler in the rear kitchen and at all cooler units in the front kitchen. Instructed facility to replace and maintain.

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 slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain. Observed the bottom of the fryers to have oil and dirt accumulation. Instructed facility to clean and maintain. Observed the main bar soda gun holder to be dirty. Instructed facility to clean and maintain. Observed the 2 door cooler in the rear kitchen to be dirty on the inside and outside. Instructed facility to 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: Observed dirt and debris on the floors in various areas: under the dish machine, around the rear kitchen grease trap, under the stairs leading to dry storage, around the soda boxes in the rear, and in the front kitchen between the coolers and wall/partition. Instructed facility to clean and maintain.

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: Observed dirt and debris on the floors in various areas: under the dish machine, around the rear kitchen grease trap, under the stairs leading to dry storage, around the soda boxes in the rear, and in the front kitchen between the coolers and wall/partition. Instructed facility to clean and maintain.

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.