SMOKE DADDY Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASHING SINKS LOCATED AT THE 2ND FLOOR DISH AREA AND THE FIRST FLOOR PREP AREA FOUND WITH INADEQUATE HOT WATER TEMPERATURES OF 95F & 96.3F. INSTRUCTED MUST PROVIDE A HOT WATER TEMPERATURE WITH A MINIMUM OF 100F AT BOTH SINKS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO REMOVE THE SOAP AND PAPER TOWEL DISPENSERS FROM THE ONE COMPARTMENT PREP SINKS IN BOTH THE 1ST AND 2ND FLOOR SERVER STATIONS. INSTRUCTED TO USE THE ACCESSIBLE, ADJACENT HAND WASHING SINKS LOCATED AT THE BARS NEXT TO SERVER STATIONS.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: SOME AREAS OF THE INTERIOR OF THE ICE MACHINE NOT CLEAN. MUST CLEAN AND MAINTAIN.

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 THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES. 1.5 LBS PORK RIBS AT 106.7F IN A HOT HOLDING UNIT AT THE BAR (USED AS A DRINK GARNISH). 4 LBS EACH CHICKEN AT 117.1, MAC & CHEESE AT 127.1F, BEANS AT 113.7F IN A HOT HOLDING DRAWER ON THE COOKS LINE. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $35.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED VARIOUS FOODS SUCH AS COOKED PORK, COOKED BEANS, PREPARED CHEESE, CHILI THROUGHOUT THE WALK-IN COOLER AND BOTH BAR WALK-IN COOLERS NOT PROPERLY DATE LABELED WITH AND EXPIRATION DATE. PREPARED DATES ONLY. FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005. INSTRUCTED TO PROPERLY DATE LABEL ALL TCS READY TO EAT FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY FOR THE BRUNCH MENU AND MAIN MENU.MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY, AND DISCLOSE FOODS. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PERSONAL CLEANLINESS - Comments: ALL COOKS PREPARING FOODS MUST WEAR EFFECTIVE BEARD RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOPS AT THE BASEMENT ICE MACHINE MUST BE HELD IN A CLEAN CONTAINER.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: ALL STORED CLEAN POTS AND PANS THROUGHOUT MUST BE STORED INVERTED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MISSING LID FOR THE FIRST FLOOR ICE BIN. MUST PROVIDE LID AT ALL TIMES WHEN NOT IN USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TABLE TOP CAN OPENER NOTED WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PLASTIC BASE OF HOT HOLDING UNIT ON THE COOKS LINE SEVERELY DAMAGED/MELTED. MUST REPLACE.

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: EXTREMELY LOW WATER PRESSURE IN THE WOMAN'S WASHROOM AT THE TWO FAR LEFT WASH BOWLS. MUST PROVIDE GREATER WATER PRESSURE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER AND AROUND THE WOOD STORAGE WITH EXCESSIVE DIRT. FLOOR BEHIND AND AROUND FIRST FLOOR ICE MACHINE WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

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: BLACKENED, MOLDY WALL CAULKING AT THE FIRST FLOOR KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.

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: BLACKENED, MOLDY WALL CAULKING AT THE FIRST FLOOR KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.

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.