SOHO HOUSE CHICAGO Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISHMACHINE CURRENTLY IN USE AT LOWER LEVEL PREP AREA (ALLIS LOCATION) UNABLE TO SANITIZE, 114F FINAL RINSE. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL REINSPECTED BY CPPH. CITATION ISSUED 7-38-030 CRITICAL.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINK AT PIZZA PREP AREA WHERE FOOD HANDLER NOTED CURRENTLY PREPARING /CHOPPING VEGETABLES. INSTD TO PROVIDE SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. 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 (OVER 50) IN THE FOLLOWING AREAS: FLYING IN CHICKEN SOHO DINING AREA, ON BAR SURFACES IN CHICKEN SOHO BAR, FOX BAR, ALLIS PREP AREA, AND ON CEILINGS AND WALLS IN MAIN PREP/PASTRY AREA. 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. VIOLATION 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: CRACKED SNEEZE GUARDS AT CHICKEN SHOP AND PIZZA EAST AREAS. INSTD TO REPLACE/REPAIR SAME. RAW WOOD COUNTERTOP SURFACE IN PIZZA EAST PREP AREA. INSTD TO SEAL 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: WORN WOOD SURFACES WITH HOLES NOTED AT CHICKEN SOHO BAR AREA, INCLUDING SERVICE LINE, COUNTERTOP AND STORAGE SHELVES. INSTD TO SEAL/REPAIR SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACES. PROVIDE ICE BIN COVERS FOR BAR AREAS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF CABINETS AT ALLIS PREP AREA NOT CLEAN, DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.

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: ALL FLOOR DRAINS THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS. CLEAN SAME AND MAINTAIN. 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: RAW WORN BRICK WALL SURFACE NOTED AT SOUTH WALL AT CHICKEN SOHO BAR AREA. INSTD TO SEAL/REPAIR SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACES. DARK BROWN CEILING IN CHICKEN SOHO PREP AREA. INSTD TO FINISH IN LIGHT COLOR. ALL CEILINGS AND WALLS IN PREP AND DISHWASHING AREA MUST BE FINISHED IN LIGHT COLOR.

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: RAW WORN BRICK WALL SURFACE NOTED AT SOUTH WALL AT CHICKEN SOHO BAR AREA. INSTD TO SEAL/REPAIR SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACES. DARK BROWN CEILING IN CHICKEN SOHO PREP AREA. INSTD TO FINISH IN LIGHT COLOR. ALL CEILINGS AND WALLS IN PREP AND DISHWASHING AREA MUST BE FINISHED IN LIGHT COLOR.

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.