SMALL CHEVAL Passes Health Inspection - Chicago Restaurant

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN USE ICE SCOOPS STORED WITH HANDLES IN CONTACT WITH ICE IN BAR ICE BIN ON FIRST FLOOR. INSTRUCTED MANAGER TO STORE ALL SCOOPS SO THAT HANDLES ARE NOT IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A LEAK FROM THE DETERGENT BOTTLE SET UP/TUBES AT THE HIGH HEAT DISH MACHINE IN THE REAR DISH MACHINE AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO DETERMINE SOURCE OF LEAK, SERVICE, AND MAINTAIN IN GOOD REPAIR.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HOT WATER HANDLE ON RIGHT SIDE FAUCET OF THREE (3) COMPARTMENT SINK IN DISH WASHING AREA IN REAR OF MAIN FLOOR PREP AREA TO NOT FULLY ENGAGE AND SHUT OFF THE WATER EVERY TIME, CAUSING A SLIGHT LEAK/DRIP. INSTRUCTED TO SERVICE AND MAINTAIN IN GOOD REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EMPLOYEE PERSONAL ITEMS STORED ON TOP OF PACKAGED ITEMS AND DRINKS IN THE 2ND FLOOR STORAGE/PREP AREA BEHIND THE BAR. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE STORED IN A DESIGNATED STORAGE AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EMPLOYEE PERSONAL ITEMS STORED ON TOP OF PACKAGED ITEMS AND DRINKS IN THE 2ND FLOOR STORAGE/PREP AREA BEHIND THE BAR. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE STORED IN A DESIGNATED STORAGE AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.