SOHO HOUSE CHICAGO Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED. NOTED CONSUMABLE ICE BEING STORED IN ICE BINS IN THE 1ST FLOOR BAR AREA WITHOUT THE PROPER COVERS. ALSO, BARRIERS INITIALLY INSTALLED AT THE PIZZA EAST AND CHICKEN SHOP SERVICE COUNTERS HAVE BEEN REMOVED. MUST RE-INSTALL PROPER BARRIERS AT EACH PREP AREA TO PROPERLY PROTECT FOOD AND FOOD CONTACT SURFACES. (PROTECT ALL SIDES) ALSO NOTED A BREAD SERVICE STATION ADDED AT THE SOUTH END OF THE 1ST FLOOR BAR WITHOUT PROPER BARRIERS. MUST INSTALL PROPER BARRIERS AT THE BREAD SERVICE STATION. ALSO NOTED NO PROTECTIVE BARRIER LOCATED AT THE 5TH FLOOR FINISHING KITCHEN SERVICE COUNTER AND SHELLFISH DISPLAY STATION. NOTED BAKED GOODS STORED ON THE END OF THE COUNTER TOP WITHOUT PROPER PROTECTION. MUST PROVIDE A BARRIER AT THE FINISHING KITCHEN SERVICE BAR AND AT THE SHELLFISH DISPLAY STATION. MUST PROPERLY PROTECT FOOD AND FOOD CONTACT SURFACES AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-005A

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 50 LIVE SMALL AND LARGE FLIES THROUGHOUT BAR AREAS ON EACH FLOOR, INSIDE SINKS, ON WALLS, UNDERNEATH SINKS, IN THE 5TH FLOOR PREP KITCHEN, IN THE 2ND FLOOR PREP AREAS AND IN DINING AREAS. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD ITEM CONTAINERS IN THE 2ND FLOOR PREP KITCHEN.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD ITEM CONTAINERS IN THE 2ND FLOOR PREP KITCHEN.

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.