PUBLICAN QUALITY MEATS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED PREP COOLER ACROSS FROM COOKLINE IN BASEMENT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE IN TOP HOLDING COMPARTMENT. AIR TEMPERATURE RECORDED AT 50.1F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT INADEQUATE TEMPERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES. SMOKED SALMON-51.6F, MARINATED KALE SALAD-51.6F, PASTA SALAD-51.4F, SLICED TOMATOES-49.7F, YOGURT DRESSING-51.2F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND/OR HELD AT 40 DEGREES OR BELOW UNTIL PREPARED AND/OR SERVED. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD ITEMS PACKAGED ON PREMISES AND PLACED ON DISPLAY FOR SALE OR HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED AND DATED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL TABLEWARE PLACED ON TABLES IN SIDE WALK CAFE MUST BE COVERED TO PREVENT CONTAMINATION. ALL SINGLE-SERVICE STRAWS MUST BE COVERED OR PLACED IN A DISPENSER.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO USE ONLY FOOD GRADE APPROVED PLASTIC BAGS(NO GARBAGE BAGS) WHEN STORING UNCOVERED FOOD(BREADS).

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: CLEAN ALL CUTTING BOARDS THROUGHOUT BASEMENT PREP AREA AND REPLACE ANY THAT HAVE ANY DEEP GROOVES IN THE SURFACE WHICH CANNOT BE ADEQUATELY CLEAND AND SANITIZD. CLEAN THE INTERIOR AND EXTERIOR OF DEEP FRYER IN FOOD PREP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELIMINATE CLUTTER UTILITY CLOSET IN THE BASEMENT PREP AREA. ALL ITEMS/ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING UNCOVERED FOODS MUST WEAR HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING UNCOVERED FOODS MUST WEAR HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.