FAIL
Risk 3 (Low)
OFF COLOR BREWING Fails Health Inspection - Chicago Brewery
September 21, 2017
License
License #2493190
3
Total Violations
3
Major
Violations Cited by Chicago Health Inspector
3
Violation #11
MAJOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HAND WASHING FACILITIES NOT INSTALLED: OBSERVED 2 EXPOSED HAND SINKS BEHIND THE BAR NOT CONNECTED TO A WATER LINE AT TIME OF INSPECTION. HAND WASHING SINKS MUST BE PROPERLY INSTALLED WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030
Why This Matters
Inadequate facilities lead to poor hygiene practices and potential fecal contamination.
Food Code Requirement
Sufficient, properly maintained toilet facilities required.
Specific Requirements
Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.
CDPH Food Code: Section 5-203.11, 6-302.11
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISH WASHING FACILITIES NOT INSTALLED: THE 3-COMPARTMENT SINK BEHIND THE BAR WAS NOT CONNECTED AT TIME OF INSPECTION. MANAGER WAS UNAWARE THE CONTRACTORS HAD NOT CONNECTED SINKS BEHIND THE BAR PRIOR TO THE START OF INSPECTION. MUST PROPERLY INSTALL THE 3-COMPARTMENT SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE; HOT WATER MUST REACH A TEMPERATURE OF 110F. SERIOUS VIOLATION 7-38-030
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISH WASHING FACILITIES NOT INSTALLED: THE 3-COMPARTMENT SINK BEHIND THE BAR WAS NOT CONNECTED AT TIME OF INSPECTION. MANAGER WAS UNAWARE THE CONTRACTORS HAD NOT CONNECTED SINKS BEHIND THE BAR PRIOR TO THE START OF INSPECTION. MUST PROPERLY INSTALL THE 3-COMPARTMENT SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE; HOT WATER MUST REACH A TEMPERATURE OF 110F. SERIOUS VIOLATION 7-38-030
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
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