SOHO HOUSE CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY CASE IN ALLIS' FIRST FLOOR PREP AREA BEING USED TO DISPAY SANDWICHES, TOMATO SALAD, CUT LEAFY GREENS AND SALMON FOUND WITH AN AIR TEMPERATURE OF 57.1F( UNIT HAS A COLD PLATE ON THE BOTTOM BUT NO CIRCULATING AIR IN THE CASE). INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS IN THIS UNIT AND DISCONTINUE USE AS A COOLER. HELD FOR INSPECTION TAG PLACED ON UNIT WHICH CANNOT BE USED AS A COOLER. IF UNIT CAN BE CONVERTED INTO A COOLER WITH CIRCULATION AIR, MUST CONTACT CDPH TO RETURN AND INSPECT UNIT PRIOR TO USING IT. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: SHORT RIB SANDWICH-59.3F, SALMON-59.5F, CUT LEAFY GREENS-56.6F, - ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW COLD. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES(14LB VALUED AT $94 DISCARDED. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES OBSERVED FROM ONE OF THE CHEFS(TOUCHING DOORS AND UNCLEAN SURFACES) DURING INVESTIGATION. AFTER COMING FROM ENCLOSED GARBAGE AREA(TOUCHING DOORS AND UNCLEAN SURFACES AND GOING INTO MAIN FOOD PREP AREA WITHOUT WASHING HANDS OBSERVED CHEF (TOUCH)TAKE THE SKIN OFF A COOKED TOMATO IN A HOLDING UNIT WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED IN BETWEEN TASKS AS OFTEN AS NECESSARY TO PREVENT CONTAMINATION. ALSO OBSERVED FOOD HANDLER IN BAKERY PREP AREA HANDLE FRESH/CUT FRESH FRUIT TO BE SERVED WITH BARE HANDS. MUST USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS.CRITICAL VIOLATION 7-38 010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIOR OF LARGE ICE MACHINE(CUBED ICE MAKER).

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE GREASE AND LIQUID RESIDUE FROM UNDERNEATH COOKING EQUIPMENT IN 2ND FLOOR FOOD PREP AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AND CEILING TILES IN BAKERY PREP AREA HEAVILY STAINED/DISCOLORED. INSTRUCTED TO CLEAN, PAINT OR REPLACE CEILING TILES AND PANELLING(IF NO LONGER EASILY CLEANABLE).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AND CEILING TILES IN BAKERY PREP AREA HEAVILY STAINED/DISCOLORED. INSTRUCTED TO CLEAN, PAINT OR REPLACE CEILING TILES AND PANELLING(IF NO LONGER EASILY CLEANABLE).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.