SOHO HOUSE CHICAGO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND 6 WHOLE CHICKENS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE OF 119-123 DEGREES. ALL CHICKEN WAS DISCARDED AT TIME OF INSPECTION. TOTAL VALUE $100 18 POUNDS PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND FOOD IN REACH IN COOLER UNITS AT CHICKEN SHOP AT IMPROPER TEMPERATURE. FOUND MEATBALL FOR PATTIES AT 48.9 DEGREES. PRODUCT WAS DISCARDED AT TIME OF INSPECTION. TOTAL VALUE $60 10 POUNDS PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND REACH IN COOLER UNIT AT CHICKEN SHOP IN POOR REPAIR. AIR TEMPERATURE AT 48.0 DEGREES. UNIT MAY NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. UNIT IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED FLY ACTIVITY IN THE FOLLOWING AREAS: ALLIS REST COFFEE BAR, 1ST FLOOR FRONT BAR, AND CHICKEN HOUSE BAR AREA. APPROXIMATELY 15-18 FLIES NOTED. INSTRUCTED MANAGER TO HAVE PEST CONTROL SERVICE TO ELIMINATE ALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: MAIN FRONT ENTRY DOOR NOT RODENT PROOFED. GAP AT THE BOTTOM OF ENTRY DOOR. DOOR IN ROOM AREA IN POOR REPAIR. DOOR DOES NOT COMPLETELY CLOSE. LARGE GAP AT BOTTOM OF DOOR. INSTRUCTED MANAGER TO CORRECT. ALL OUTER OPENINGS MUST BE TIGHT FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INTERIOR OF ICE CHUTES IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTIAN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: ALL ICE SCOOPS AT BAR AREAS MUST BE STORED IN A CLEAN SANITIZED CONTAINER WHEN NOT IN USE. CORRECT AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: ALL MULTI USE UTENSILS MUST BE INVERTED WHEN NOT IN USE. CORRECT AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ALL WOOD COUNTERS AND TABLE TOPS MUST BE SMOOTH AND Easily CLEANABE. ALL RAW WATER DAMAGED WOOD MUST BE REPLACED. WOOD FOOD PLATTERS FOR DISPLAY MUST BE REPLACED WHEN WORN. WASTE PIPE ABOVE COFFEE BAR AT ALLIS 2ND FLOOR AREA MUST BE ENCLOSED TO MAKE SMOOTH AND EASILY CLEANABLE. CORRECT AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL COOKING EQUIPMENT IN CHICKEN SHOP AND ALLIS FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP AND SPILLS. MUST DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK AT HAND SINK IN ALLIS FRONT 1ST FRONT BAR HAND SINK INSTRUCTED TO CORRECT AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS AND WALLS IN PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL SPILLS AND BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS AND WALLS IN PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL SPILLS AND BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.