PASS W/ CONDITIONS
Risk 1 (High)
SOHO HOUSE CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 22, 2017
Canvass
License #2298788
4
Total Violations
2
Critical
1
Major
1
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #12
CRITICAL
Violation Details
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP AND PAPER TOWELS AT DESIGNATED EXPOSED HAND SINK, CHICKEN SHOP RESTAURANT SIDE, COOKING AREA, UTENSILS BEING STORED INSIDE SINK, INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AND HAVE SINK ACCESSIBLE FOR HAND WASHING AT ALL TIMES, CRITICAL VIOLATION: 7-38-030
Why This Matters
Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.
Food Code Requirement
All handwashing sinks must have soap and hand drying provisions.
Specific Requirements
Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.
CDPH Food Code: Section 6-301.11, 6-301.12
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 08/30/2016, REPORT #1953398, VIOLATION LISTED BELOW: 31 UNWRAPPED STRAWS, OUT OF ORIGINAL PACKAGING AT BAR AREAS. INSTD TO HAVE PRE WRAPPED OR REMAIN IN PROPER DISPENSING UNIT PRIOR TO SERVICE. SERIOUS VIOLATION: 7-42-090
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REACH-IN COOLERS FRONT PREP AREA, INTERIOR ICE MACHINE, REAR COFFEE SERVICE COUNTER, AND VENTS ABOVE COOKING EQUIPMENT PIZZA EAST SIDE, INSTRUCTED TO CLEAN ALL SURFACES DAILY,
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REACH-IN COOLERS FRONT PREP AREA, INTERIOR ICE MACHINE, REAR COFFEE SERVICE COUNTER, AND VENTS ABOVE COOKING EQUIPMENT PIZZA EAST SIDE, INSTRUCTED TO CLEAN ALL SURFACES DAILY,
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection