OUTPUT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND PRE-COOKED CHICKEN WINGS STORED ON PREP TABLES BETWEEN THE COOKING EQUIPMENTS AT TEMP OF 50.6F TO 52.9F. MANAGER STATED FOOD WAS COOKED YESTERDAY(2-29-16). HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW. FOOD DISCARDED AND DENATURED POUNDS 5 VALUE 30 CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND EXPOSED HAND SINK AT BAR AREA WITHOUT SOAP AND PAPER TOWELS,ALSO HOT WATER VALVE UNDER THE SINK WAS TURNED OFF. OWNER TURNED ON WATER VALVE AND HOT WATER PROVIDED,ALSO SOAP AND PAPER TOWELS INFORMATION GIVEN ON HAND WASHING CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP INSIDE THE DEEP FRYERS, OVENS AND FILTERS UNDER THE HOOD,INSTRUCTED 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: DEBRIS ON FLOOR AROUND HOT WATER TANK ALSO A HOLE BETWEEN THE PLASTIC COVING(NORTH-EAST CORNER)INSTRUCTED TO CLEAN AND SEAL HOLE MISSING BASEBOARD / COVING UNDER THE BAR COUNTER,INSTRUCTED TO PROVIDE WATER ON FLOOR IN BASEMENT AREA UNDER AND BEHIND THE WALK-IN COOLER INSTRUCTED TO KEEP AREA DRY

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: SPIDER WEBS BEHIND THE HOT WATER TANK WHICH IS LOCATED AT REAR OF THE KITCHEN,INSTRUCTED TO REMOVE.LIQUID SPILLAGE UNDER THE BAR COUNTER,SOUTH END,INSTRUCTED TO CLEAN AND MAINTAIN REPLACE MISSING CEILING ABOVE THE JUICE BOXES AT BASEMENT AREA,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SPIDER WEBS BEHIND THE HOT WATER TANK WHICH IS LOCATED AT REAR OF THE KITCHEN,INSTRUCTED TO REMOVE.LIQUID SPILLAGE UNDER THE BAR COUNTER,SOUTH END,INSTRUCTED TO CLEAN AND MAINTAIN REPLACE MISSING CEILING ABOVE THE JUICE BOXES AT BASEMENT AREA,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.