PIPPINS TAVERN Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE POSTED WHILE PREPARING AND SERVING CHICKEN, HAM, TURKEY, SLICED TOMATOES. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE ON SITE AT ALL TIME. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED LIMES BEING HANDLED BY FOOD EMPLOYEE AND BARTENDER (SLICING, SHAVING AND JUICING) LIMES AT BAR TOP IN FACILITY WITH BARE HANDS. INSTRUCTED TO USE SUITABLE UTENSILS OR GLOVES WHEN HANDLING READY TO EAT FOODS AT ALL TIMES AND MAINTAIN TO PREVENT CONTAMINATION. PRIORITY VIOLATION. #7-38-010. CITATION ISSUED. SQUEEZED LIME JUICE AND CUT LIMES WERE DISCARDED VOLUNTARILY BY PERSON IN CHARGE. PRIORITY

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK AND PINK SLIME SUBSTANCE ON INTERIOR LID OF LARGE ICE MACHINE DRIPPING ON TO ICE USED FOR HUMAN CONSUMPTION. ICE MACHINE IS LOCATED IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN ANS SANITIZE ICE MACHINE. PRIORITY FOUNDATION VIOLAION. 7-38-005. 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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 3 LBS TURKEY @94.3F AND 8 LBS OF COOKED HAM @95.8 ALL LOCATED IN FRONT PREP AREA CARVING STATION AT IMPROPER TEMPERAURES. INSTRUCTED TO HOLD ALL HOT HELD TCS FOODS AT 135F OR HIGHER. PIC VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR SHALL BE PROVIDED AND READYLY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR SHALL BE PROVIDED AND READYLY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.