ORIGINAL PANCAKE HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT HAND WASH SINK BY THE ICE MACHINE. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING MACHINES. PRIORITY FOUNDATION #7-38-030(C). 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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-SAUSAGE 48.6F, CHICKEN SAUSAGE 46.6F, CHEESE 50.7F, SLICED TOMATOES 44.1F. PRIORITY VIOLATION #7-38-005. CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO THERMOMETERS INSIDE SERVICE COOLER UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED HIGH-TEMPERATURE DISHWASHING MACHINE GAUGE NOT MAINTAINING FINAL RINSE TEMPERATURE OF 180F PER CODE; HOWEVER, THE INTERNAL TEMPERATURE STRIP READING WAS 180F. INSTRUCTED TO REPAIR, MONITOR, AND MAINTAIN THE TEMPERATURE GAUGE OF THE FINAL RINSE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: THE ESTABLISHMENT MUST PROVIDE PROOF OF EMPLOYEE VACCINATION OR PROOF OF WEEKLY TESTING PER CITY ORDER.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: ALL ESTABLISHMENT MUST PROVIDE A WRITTEN POLICY/PROCEDURE FOR CHECKING VACCINATION STATUS OF CUSTOMERS.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: INSTRUCTED MANAGEMENT THAT ALL BUSINESSES MUST POST SIGNAGE REQUIRING ALL CUSTOMERS AND EMPLOYEES TO PROPERLY WEAR MASK

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: INSTRUCTED MANAGEMENT THAT ALL BUSINESSES MUST POST SIGNAGE REQUIRING ALL CUSTOMERS AND EMPLOYEES TO PROPERLY WEAR MASK