REGGIE'S BAR & GRILL / REGGIE'S MUSIC CLUB Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK ON THE ROOF TOP/ PATIO BAR MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED ONE BULK DRY INGREDIENT STORAGE CONTAINER ACROSS FROM THE FOOD WALK-IN COOLER IN THE BASEMENT NOT LABELED. INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE TWO FRONT ENTRANCE DOORS AND THE EXIT DOOR IN THE VENUE BAR WITH OPENINGS AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN MENTIONED DOORS AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED TWO CUTTING BOARDS USED FOR THE PREP COOLERS STORED ON THE FLOOR LEANING AGAINST THE THREE COMPARTMENT SINK, IN THE REAR DISHWASHING AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE CUTTING BOARDS AND REFRAIN FROM STORING DISHWARE ON FLOORS AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILD UP ON THE FOLLOWING SURFACES: ON THE SIDES OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND IN THE LOWER COMPARTMENT OF THE DEEP FRYING UNITS. ALSO OBSERVED FOOD SPLATTERS IN THE MICROWAVES IN THE REAR FOOD PREP AREA. THE HINGES, INTERIOR AND OUTERIOR OF THE COLD HOLDING UNITS WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO REMOVE GREASE, FOOD SPLATTERS, AND FOOD DEBRIS BUILD UP FROM THE MENTIONED SURFACES AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE BUILD UP, FLOUR RESIDUE, DIRT AND FOOD BUILD UP ON THE FOLLOWING FLOORS: IN THE REAR FOOD PREP AREA UNDER THE COOKING EQUIPMENT, UNDER THE THREE COMPARTMENT SINK AND THE MOP SINK. ALSO, IN THE BASEMENT UNDER THE STAIRCASE LEADING TO THE BASEMENT WHERE DISHWARE IS STORED, SURROUNDING THE BULK DRY STORAGE CONTAINERS, AND INSIDE THE WALK-IN COOLER; ALL OBSERVED IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE BUILD UP, FLOUR RESIDUE, DIRT AND FOOD BUILD UP ON THE FOLLOWING FLOORS: IN THE REAR FOOD PREP AREA UNDER THE COOKING EQUIPMENT, UNDER THE THREE COMPARTMENT SINK AND THE MOP SINK. ALSO, IN THE BASEMENT UNDER THE STAIRCASE LEADING TO THE BASEMENT WHERE DISHWARE IS STORED, SURROUNDING THE BULK DRY STORAGE CONTAINERS, AND INSIDE THE WALK-IN COOLER; ALL OBSERVED IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.