SOHO HOUSE CHICAGO Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES STORED IN A PREP COOLER ON THE 1ST FLOOR PREP AREA. 2 LBS OF AVOCADO, 50F, VALUED AT $15, 1.5 LBS OF SAUSAGE, 48F, VALUED AT $15, 1LB OF HAM, 47F, VALUED AT $8, 1 LBS OF SALMON, 50F, VALUED AT $16, AND 2 LBS OF YOGURT, 48F, VALUED AT $12. INSTRUCTED MANAGER TO HOLD POTENTIALLY HAZARDOUS COLD FOODS AT 40F OR BELOW. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 15 LIVE SMALL FLIES ON THE WALLS AND ON CLEAN WATER GLASSES OF THE 1ST FLOOR BEHIND THE SERVICE BAR ADJACENT TO THE CUSTOMER SEATING/DINING AREA. ALSO, AN ADDITIONAL 15 SMALL LIVE FLIES WERE FOUND ON THE WALL BEHIND THE BAR ON THE 5TH FLOOR. INSTRUCTED TO REMOVE FLIES. CLEAN AND SANITIZE THE AFFECTED AREAS. CONTACT PEST CONTROL PROVIDER FOR SERVICE. SERIOUS VIOLATION 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR CUTTING BOARDS THROUGHOUT PREP AREAS ON 1ST, 5TH AND 6TH FLOORS. REPLACE MISSING HOT WATER KNOB ON DUMP SINK BEHIND SERVICE COUNTER ON 1ST FLOOR, AND REPAIR BROKEN COUNTER TOP AT SAID SERVICE COUNTER. REPLACE BROKEN HOT WATER KNOB ON 3-COMP SINK ON 1ST FLOOR PREP AREA. DISCONTINUE USING MILK CRATES AND BREAD RACKS AS STORAGE RACKS THROUGHOUT ALL PREP AREAS, AND WALK IN COOLERS AND FREEZERS. INSTALL CORRECT FOOD STORAGE RACKS.

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: MUST DETAIL CLEAN DRIED FOOD DEBRIS AND WATER FROM FLOORS THROUGHOUT ALL PREP AREAS AND UNDER OR BEHIND ALL HEAVY EQUIPMENT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHT UNDER HOOD AT 5TH FLOOR PREP AREA. ALSO, REPLACE BURNED OUT LIGHT IN WALK IN COOLER ON 6TH FLOOR. RECOMMEND ADDITIONAL LIGHTING IN ALL PREP AREAS, CURRENT LIGHTING IS EXTREMELY DIM FOR FOOD PREP AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHT UNDER HOOD AT 5TH FLOOR PREP AREA. ALSO, REPLACE BURNED OUT LIGHT IN WALK IN COOLER ON 6TH FLOOR. RECOMMEND ADDITIONAL LIGHTING IN ALL PREP AREAS, CURRENT LIGHTING IS EXTREMELY DIM FOR FOOD PREP AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.