SOHO HOUSE CHICAGO Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: UNAPPROVED/UNKNOWN SOURCE OF VACUUM PACKAGED BOLOGNESE SAUCE AND PORK SAUSAGE IN WALK-IN COOLER. NO INVOICES AVAILABLE FOR VACUUM PACKAGED PRODUCTS. INSTD TO HAVE INVOICES AVAILABLE FOR PRODUCTS. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS $50 VALUE. CITATION ISSUED 7-38-005B CRITICAL.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT 6TH FLOOR PREP AREA AT IMPROPER TEMPERATURES: POOLED POACHED EGGS AT 68.5F, AND RAW EGGS AT 74.5F ON COUNTERTOP. INSTD TO MAINTAIN AT PROPER TEMPERATURE OF 40F OR BELOW. ALL PRODUCT DISPOSED OF AND DENATURE AT THIS TIME. APPROX 10LBS $25 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR SANITARY HAND DRYING DEVICES NOTED AT 6TH FLOOR PREP AREA, 6TH FLOOR BAR AREA, AND 5TH FLOOR BAR AREA. FOOD HANDLERS/EMPLOYEES ACTIVELY WORKING IN ALL NOTED AREAS. INSTD TO PROVIDE SOAP AND SANITARY HAND DRYING DEVICE AT ALL EXPOSED HANDSINKS. CITATION ISSUED 7-38-030 CRITICAL.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: LIVE SMALL FLIES NOTED IN THE FOLLOWING AREAS: (OVER 50) NOTED ON WALLS AND SURFACES AT 6TH FLOOR BAR AND PREP AREA, ON WALLS AND CEILINGS IN DISHMACHINE AREA, 5TH FLOOR BAR AND ON WALLS IN HALLWAYS. INSTD TO REMOVE ALL FLIES CLEAN AND SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE. REAR EXIT DOORS AND OVERHEAD EXIT DOOR NOT RODENT PROOF. INSTD TO RODENT PROOF DOORS SO AS TO BE TIGHT FITTING. CITATION ISSUED 7-38-020 SERIOUS.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: GREASE AND DUMPSTER AREA NOT MAINTAIN, EXCESSIVE GREASE AND LIQUID WASTE ON EXTERIOR OF INTERCEPTOR, DUMPSTERS, AND SURROUNDING GROUND. INSTD TO CLEAN ALL NOTED AND MAINTAIN AREA. PROVIDE LID FOR GREASE INTERCEPTOR AND MAINTAIN TIGHT FITTING LIDS FOR ALL DUMPSTERS. CITATION ISSUED 7-38-020 SERIOUS.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: UNWRAPPED STRAWS, OUT OF ORIGINAL PACKAGING AT BAR AREAS. INSTD TO HAVE PRE WRAPPED OR REMAIN IN PROPER DISPENSING UNIT PRIOR TO SERVICE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MISSING ICE BIN COVERS FOR 6TH FLOOR BAR. INSTD TO PROVIDE SAME

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOOD SURFACES NOTED UNDER COLD HOLDING LINE AND INTERIOR OF CABINETS AT 6TH FLOOR BAR AREA. INSTD TO SEAL ALL RAW WOOD SURFACES SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE. ALL DISHMACHINE EXTERIORS WITH LIME/CALCIUM ACCUMULATION. INSTD TO DE LIME AND MAINTAIN. ALL CUTTING BOARDS AT 6TH FLOOR WITH DEEP, DARK GROOVES, WORN BEYOND REPAIR. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS. CLEAN AND MAINTAIN. FLOOR UNDER, BEHIND DISHMACHINE AND UNDERNEATH COLD HOLDING LINE AT 6TH FLOOR PREP AREA WITH EXCESSIVE DEBRIS. CLEAN AND MAINTAIN SAME. EXCESSIVE WATER NOTED ON FLOOR IN DISHMACHINE AREA. INSTD TO CLEAN AND MAINTAIN SURFACES DRY. FLOOR UNDER DISHMACHINES WITH EXCESSIVE LIME/CALCIUM BUILD-UP. INSTD TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS. CLEAN AND MAINTAIN. FLOOR UNDER, BEHIND DISHMACHINE AND UNDERNEATH COLD HOLDING LINE AT 6TH FLOOR PREP AREA WITH EXCESSIVE DEBRIS. CLEAN AND MAINTAIN SAME. EXCESSIVE WATER NOTED ON FLOOR IN DISHMACHINE AREA. INSTD TO CLEAN AND MAINTAIN SURFACES DRY. FLOOR UNDER DISHMACHINES WITH EXCESSIVE LIME/CALCIUM BUILD-UP. INSTD TO CLEAN AND MAINTAIN.

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.