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

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD. FOOD HANDLER USED BARE HAND, WHEN PLATING FRIES TO BE SERVED TO CUSTOMER. INSTRUCTED MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY TO EAT FOOD AND PRODUCTS. APPROXIMATELY 2LBS AT $5 WORTH OF PRODUCT VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-010, CITATION ISSUED

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 LOW-TEMPERATURE DISHWASHING MACHINE NOT IN USE AT THE TIME OF THE INSPECTION, NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. PERSON IN CHARGE WAS ABLE TO REPAIR DISHWASHING MACHINE. MAINTENANCE WAS ALSO CONTACTED. PRIORITY VIOLATION 7-38-025, NO 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. DICED TOMATOES (50.3F), RAW CHICKEN (51.6F), BLUE CHEESE (46.3F), FRIED CHICKEN (60.6F) FOUND IN THE PREP COOLERS IN THE FOOD PREP REAR. MANAGER DISCARDED APPROXIMATELY 16LBS AT $188 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 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: OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED PLASTIC FORKS NOT INVERTED IN THE FOOD PREP AREA AND AT THE VENUE BAR. INSTRUCTED TO INVERT AND MAINTAIN.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED PLASTIC FORKS NOT INVERTED IN THE FOOD PREP AREA AND AT THE VENUE BAR. INSTRUCTED TO INVERT AND MAINTAIN.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.